Savvy Pomme Sparkling – 8.5% – 375ml – $8.90
A fruity, sparkling off-dry cider. Single varietal cider using a russet variety called Pomme Gris, the pineapple notes and crisp finish make this a perfect porch drink. Pair with your favourite salad or curry.
Single Origin chocolate pairing – Vietnam (64%): Savvy Pomme Sparkling’s fruity & crisp notes marries well with the Vietnamese chocolate’s dried fruit notes, citrusy acidity and a finish with a hint of liquorice.
Savvy Pomme Still – 8.5% – 750ml – $18
A small batch of our favourite Savvy Pomme, oak aged & bottled still. Remarkably different, yet similar. Same tropical fruit flavours with a more wine-like finish.
Single Origin chocolate pairing – Haiti (65%): The Haitian chocolate brings a juicy, chocolate forward profile, which matches well with the tropical fruit notes in the Savvy Pomme Still.
Danforth Rd Series: Harrison (still) – 8.3% – 375ml – $13 **
A single varietal cider made using rare Harrison apples from our estate orchard. The first Canadian single varietal using these apples. Fermented in barrels with wild yeast, the cider has higher acidity and soft tannins finishing with hints of mandarin.
Danforth Rd Series: Russet Pét-Nat – 10.2% – 375ml – $12 **
A single varietal, naturally fermented cider using Golden Russets from the estate orchard made in the ancestral method. The Danforth Rd russets bring a vibrant shale minerality and notes of ripe stone fruits.
Golden Russet – x.x% – 750ml – $
Single varietal Golden Russet, fermented with natural/wild yeast. Traditional method. To be released Summer 2021.
Loyalist Spy 2019 – 8.1% – 750ml – $16
A sparkling dry cider. Natural carbonation and left on the lees to create gentle bubbles. Enjoy the light, bright and fruity crispness. Great patio sipper which also works well with seafood or plant based meals.
Single Origin chocolate pairing – São Tomé (70%): A strong cocoa-forward profile with gentle acidity blends with the crisp biscuity notes of the Loyalist Spy.
Hopped 2019 – 7.9% – 500ml – $9
A dry hopped cider. Tropical juicy and citrus aroma, backed up by slight astringency from the hops. Drink soon – best enjoyed fresh. Try it with tacos, fish & chips or pasta with red sauce.
Single Origin chocolate pairing – Peru (65%): the juicy tropical fruit aroma from the hops is beautifully balanced with the Peru chocolate and its dominant notes of dried fruits with gentle acidity.
Bootlegger Whiskey – 9.0% – 500ml – $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.
Single Origin chocolate pairing – Brazil (67%): when paired with the Bootlegger Whiskey, the Brazil chocolate’s smoky finish is brought to the forefront.
Bootlegger Rum – 9.4% – 500ml – $14
Aged in Jamaican & Ecuadorian Rum barrels to add an element of warmth, butterscotch aromas and a touch of vanilla in the taste. Almost a rum cocktail in a bottle – smooth and easy to drink.
Single Origin chocolate pairing – São Tomé (70%): The Bootlegger Rum brings out the woody notes and light acidity of the São Tomé chocolate.
Danforth Rd. Series: Blush – 8.2% – 375ml – $ **
A naturally rosé cider made from rare red-fleshed apples from the estate orchard on Danforth Road, blended with local pears. Soft carbonation highlights floral notes and a crisp finish. Traditional method. To be released June/July 2021
Pommeau – 18.5% – 375ml – $32
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
Single Origin chocolate pairing – Mexico (66%): the sweet and smooth barrel aged fortified cider picks up on the vibrant peppery and woody notes of the Mexican chocolate.
** Limited quantities available. Only available for tastings on VIP tours.
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.