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
Tasting notes from the Chocolatier: vibrant peppery and woody notes with a hint of liquorice
Rare Apples + 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 = 168 – single bottle 14
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 = 192 – single bottle 16
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.
Danforth Rd Series: Harrison – 8.2% – 375ml – case of 12 = 132 – single bottle 11
A single varietal cider made using rare Harrison apples from our estate orchard. The first Canadian single varietal using these apples. Fermented with wild yeast, cider has higher acidity and soft, leathery tannins finishing with hints of orange. Harrison is one of the few true North American cider apples and was documented as early as 1808 for cider in New Jersey/NYC. The variety was thought lost post Prohibition until rediscovered recently.
Danforth Rd Series: Dabinett – 8.7% – 375ml – case of 12 = 144 – single bottle 12
A single varietal, naturally fermented cider using Dabinett apples from our estate orchard. Fermented in oak barrels and aged for 18 months, the dabinett apples bring complex flavours of butterscotch, nutmeg and apricot with a full-bodied finish. Traditional method.
Savvy Pomme Sparkling – 8.9% – 375ml – case of 12 = 120 – single bottle 10
A multi-award winning sparkling, single varietal cider using russet apples. A pineapple aroma with tropical fruit undertones lead to a crisp finish. Great patio sipper or works well with a fruit infused salad.
Savvy Pomme Still – 8.9% – 750ml – case of 12 = 228 – single bottle 19
A still single varietal cider using russet apples. Fruity pineapple top notes and crisp finish make this heritage apple cider very food friendly. Try it with green vegetable based dishes.
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.
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.
Cans (session ciders)
Untamed – 4.7% – 355ml – flat of 24 = 108 – single can 4.50
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 = 102 – single can 4.25
A dry apple cider blended with Niagara sour cherries. Delightfully fruity, crisp and crushable.
Hopped 2022 – 4.6% – 355ml can – flat of 24 = 102 – single bottle 4.25
A dry hopped cider. Elderflower and tropical fruit (think guava and lychees) aroma, coupled with a crisp, bubbly finish.
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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We will send out occasional updates on our latest vintages that will include classic single varietals hard to find in Canada. These will be small batch, as our orchard is still young, therefore don’t miss out!