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From:
Pup's Cider - Greenfield, New Hampshire, USA
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We sometimes make more varietal hard cider than we can use in our blends. When that happens, we put the excess aside and naturally transform it into apple cider vinegar. We use the slow Orleans method, so it takes at least two years to become vinegar in our northern climate. But the vinegars produced by this method are wonderfully subtle, yet with notable apple notes.
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From:
Pup's Cider - Greenfield, New Hampshire, USA
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Since colonial times, boiled cider has been a traditional New England sweetener used for baking and flavoring. It's a dark brown syrup with an intense apple flavor, and a surprising snap to the taste which balances the sweetness.
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