It’s an homage to bittersweet English ciders and stacks layer on layer of flavor. We confess that Wolf at the Door (6.0%) is not quite our cuppa. It’s a grassy, brassy cider that begs for cheddar cheese. It’s also aged on rum-soaked oak, though neither rum nor oak comes to the fore.
#Artifact cider full
It’s full of fruit and a little hazy because it’s unfiltered. The acidity and the sophisticated levels of flavor reminded us of a Loire Valley sauvignon blanc. Feels Like Home (5.4%) was one of our favorites. The remaining three mainstays appeal to more specialized tastes. It’s light enough to sip all day-a perfect quaff for a summer afternoon baseball game, whether you’re playing or watching. Made from an apple blend, it’s the cider equivalent of an American golden ale fashioned as a session drink. Fermented with Artifact’s own captured culture of wild yeast, it is crisp on the palate but smells like sweet apple pie. It’s companion all-mac cider is Wild Thing (5.4%). Slow Down (6.0%) is a very light and fresh cider, fermented entirely from McIntosh apples. The alcohol by volume is given in parentheses. Here’s a quick rundown of our impressions-which were uniformly favorable. And to top things off, we had a sample of the current taproom seasonal, a very special experimental cider crafted by Artifact’s former assistant cidermaker. We also tried two current ‶cellar projects,″ which are Bhatt’s small-batch passion projects. cans as well as on tap at the tasting room. We tasted the six ‶mainstays,″ which are the ciders available in stores in 16 oz.
It’s called The Station (438 Massachusetts Avenue, Cambridge 61 ), an homage to the various state agricultural experiment stations so key to preserving heirloom apples and introducing new varieties. But the big tasting room is an eight-minute stroll from home at the MIT end of Cambridge’s Central Square. Moreover, Bhatt will add other fruit to emphasize certain characteristics or age his cider in barrels previously used for spirits or wine.Īrtifact’s main fermentation facility is in Florence, Massachusetts, in the Pioneer Valley-one of the heartlands of the heritage apple revival. Yet he is likewise happy to work with such heritage apples as Orleans Reinette, Dabinett, and American Foxwhelp. He proves his point by creating vastly different styles of cider with the humble mac. Head cidermaker and co-founder Soham Bhatt, for example, is a great believer in the cider potential of the ubiquitous McIntosh, which many cidermakers dismiss. Thanks to preservationists and enthusiasts, New England can boast an almost inexhaustible number of named apple varieties for them to choose among.
They treat apples in much the same way winemakers treat different grapes. They approach that mission with the verve of winemakers seeking to create a range of different beverages to appeal to different palates and to pair with different foods.
#Artifact cider update
The folks at Artifact aim to update the tradition of New England cider-making for modern tastes. Rachel Bennett, Head Storyteller for Artifact, presents a cider tasting board
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