CIDERCRAFT Magazine, CIDERCRAFT Volume 14 2020
CIDERCRAFTMAG COM 49 Botanical DRINK Citizen Cider Tulsi EAT Herb roasted Chicken Herb begets herb in this dish that is a no brainer in cooler temps The aromatic tulsi aka Holy Basil is featured in this o dry cider that matches the herbs in the bird and heightens it with acid Dessert DRINK Island Orchard Cider Pomona EAT Crème Brûlée The vanilla bean of this caramelized custard is echoed in this forti ied cider ripe with vanilla fresh apple and bourbon lavors from the barrels used to age it PRODUCER TO WATCH Son of Man HOOD RIVER OR B asque cider is a thing of beauty built around a wine like cellar approach distinctive food pairings like salted cod omelets and Instagram friendly pours from way way over the glass In 2017 Son of Man brought some of that Northern Spanish lair to the Columbia River Gorge The Hood River Oregon ciderhouse is so invested in the style that it dubs its perennial work sagardo as they do in Basque Country Like the Old World that inspires it Son of Man is headquartered in some historically fantastic orchard terrain the perfect place to add a fresh New World accent to the age old cider conversation By using native yeast fermentations with no iltration or ining Son of Man produces a cider that both honors tradition and re lects its surroundings In other words cider in the raw dense with personality Whats more the out it touts a rare collaboration with its house sagardo The partnership between Son of Man cidermaker Jasper Smith and Guillermo Castanos of San Sebastian is the irst of its kind in the Paci ic Northwest The transatlantic a air is made from Hood River and Willamette Valley apples and fermented naturally Ours is dry with just a hint of funk and VA volatile acidity that doesnt overwhelm the fruit on the nose or palate Smith says Its not supposed to be a beer alternative or wine imitation Son of Man sagardo is just apples and time and can totally upend peoples preconceived notions about what cider is and can be Mark Stock
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