Tasting Notes

CIDER FLIGHT 1

  • UNTAMED 2021
  • RUSSET
  • SOUR CHERRY
  • POMMEAU

CIDER FLIGHT 2

  • DRY SPY
  • HOPPED
  • BOOTLEGGER WHISKEY
  • POMMEAU

CHOCOLATE PAIRING

Venezuela (green splashes)
Tasting notes from the Chocolatier: woodsy with notes of olive and wine (more tannic than others)

Dominican Republic (red splashes)
Tasting notes from the Chocolatier: fruity and floral with a strong cocoa flavour

Peru (yellow splashes)
Tasting notes from the Chocolatier: dominant notes of dried fruits with gentle acidity

Mexico (gold)
Tasting notes from the Chocolatier: vibrant peppery and woody notes with a hint of liquorice

Single Varieties

Russet (Sparkling) – 8.5% – 750ml – case of 12 = 228 – single bottle 19
A single variety cider using russet apples from the estate orchard on Danforth Road. A light ginger and stone fruit aroma gives way to a delicate, fruit forward profile with a mineral finish. Barrel fermented & traditional method.

Danforth Rd Series: Yarlington Mill – 7.9% – 375ml – case of 12 = 216 – single bottle 18
A barrel fermented single varietal using Yarlington Mill apples from the estate orchard. Yarlington Mill is a classic UK cider apple, which bring spicy clove aromatics and soft, supple tannins to the cider. Winner – Second Place at Great Lakes International Cider and Perry competition 2022. Traditional Method.

Danforth Rd Series: Kingston Black – 7.9% – 375ml – case of 12 = 228 – single bottle 19
A single varietal using rare Kingston Black apples from the estate orchard. Revered amongst cider enthusiasts, Kingston Black apples have naturally balanced acidity and soft tannin profile. Barrel fermented with wild yeast, this cider has a delicate floral aroma and lingering finish. Winner – First Place at Great Lakes International Cider and Perry competition 2022. Traditional Method.

Blends + Modern Styles

Dry Spy – 6.1% 750ml – case of 12 = 198 – single bottle 16.50
An extra dry cider made with a blend of apples, including the famous Northern Spy. A clean, elegant profile with a crisp apple finish. Perfect with seafood or charcuterie.

Untamed – 4.7% 355ml – flat of 24 = 114 – single can 4.75
A premium cider using true cider apples, inspired by UK pub ciders. Tannic without being too dry, perfectly quaffable to enjoy with a meal or during cocktail hour.

Sour Cherry – 4.6% 355ml – flat of 24 = 108 – single can 4.50
A dry apple cider blended with Niagara sour cherries. Delightfully fruity, crisp and crushable.

Hopped 2021 – 6.1% – 355ml – case of 24 = 144 – single bottle 6
A dry hopped cider. A light citrus aroma, backed up by a piney astringency from the hops. Perfect for fans of an IPA looking for a gluten free option.

Bootlegger Whiskey – 7.0% – 500ml – case of 12 = 168 – single bottle 14
A bone-dry cider barrel aged in an Islay Scotch whisky barrel. Smokey and peaty flavours throughout and a lingering whiskey finish. Works wonderfully in an Old Fashioned or pair with smokey cheeses or flame grilled foods.

Danforth Rd. Series: Blush – 7.5% – 375ml – case of 132 = – single bottle 11
A naturally rosé cider made from rare red-fleshed apples from the estate orchard on Danforth Road. Fruity, with soft carbonation. Traditional method.

Fortified

Pommeau – 18.5% – 375ml – case of 12 = 432 – single bottle 36
An apple port – a fortified cider made with apple eau-de-vie blended with lightly fermented cider. It’s sweet and sharp with a touch of spirits fire on the finish. A sipper to drink- an aperitif before dinner or after a meal with dessert or cheese. Also works well in cocktails. Awarded medals at both 2019 & 2020 International CiderCraft competition

Black Label Pommeau – 17% – 375ml – case of 12 = 468 – single bottle 39
A Pommeau with a more North American twist. Made with a one year old apple brandy, aged in a whiskey barrel before blending with a lightly fermented cider. More fire and barrel than the original. Perfect for sipping after a meal.

The Chocolate Experience

By Angela Roest, chocolatier at Centre & Main Chocolate Co.

There is no wrong way to eat chocolate; pleasure is the ultimate goal. Slowing down to focus all of our senses on the experience only increases our appreciation of the nuances of flavour and texture in this remarkable food.

Sight: As you look at the chocolate, notice the finish and colour. Each chocolate will have varying degrees of shine, and the colour will range in depth and shade, sometimes with a reddish hue.

Hearing: Break off a piece. Listen to the sound it makes as it snaps apart. This indicates that the chocolate was well-tempered.

Smell: Breathe deeply along the edge where the chocolate snapped. You can also rub the back of the chocolate with your thumb to warm it. Cup your hands around it and breathe in slowly. You may at first smell only ‘chocolate’ but a comparison with a different bar may reveal varying degrees of richness, intensity, sweetness and earthiness. These aromas are linked to the chocolate’s flavour and give your brain glimpse of what to expect later.

Touch: Place a small piece in your mouth and resist the urge to chew for a moment, letting it warm. Hold the chocolate to the roof of your mouth and pass your tongue along the bottom. Note the texture as it melts on your tongue. You may feel it to be smooth, creamy, fudgy, gritty, sticky, waxy or silky. Chew it a little and notice if the texture changes.

Taste: As the chocolate melts, it will begin to fill your mouth with flavour. These initial flavours may differ from those you experience later. Move the chocolate around so it coats your entire mouth. You are now tasting not only with your tongue, but as you inhale, you are bringing the aromas into your retronasal system, where your nose meets your throat. This combination of smell and taste will broaden and intensify the flavours you experience. If you wish, close your eyes to better focus on the complexity of this ‘food of the gods’.

Chocolate should always be a pleasure. Mindful tasting will help you to experience it more fully. The flavours you detect may differ from the tasting notes; flavour is profoundly subjective. We experience it through the lens of our personal preferences, memories, food culture and physiology. It’s far more important to enjoy what you are sensing than to strain for something you’re not.

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