We visited a farmer’s market in Portland last spring where we discovered Wandering Aengus Ciderworks, an artisanal cider producer located in Salem, Oregon. Their apples are organically grown, some of which are heirloom English and French varieties. In addition to three ciders (dry, semi-dry, and heirloom blend), they also make a pommeau — apple brandy aged in oak for five years, then mixed with apple juice.
Of the ciders, I preferred the semi-dry, which was light, green, and refreshing, while Josh’s favorite was the heirloom blend with its fuller, more robust weight and flavors. We both enjoyed the dry cider as well but thought it was the heaviest and most austere of the three.
Wandering Aengus only ships to Oregon (alas!) and seems to be exclusive to the Pacific Northwest, which is a good enough excuse for me to head back out there soon.
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I read a Chicago Tribune article a few years ago that pointed out how many great ciders are made around the country. However, due to some odd laws, most of these are not allowed to be transported across state borders. A shame.
It really is. There are a bunch of them made in the Pacific Northwest, and I’d think that there’d be some in the Midwest since we can grow really good apples here. I’m gonna have to do some research on local ciders.
Thanks for this post. It’s a shame I can’t try the cider here, but I’m glad to see it! Maybe my Oregonian friends can acquire some for me…
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