Charlie Harvey

Review — Mahorall Farm Cider

Mahorall Farm Cider

Back to almost traditional cider country this time, with a Shropshire cider from Mahorall Farm Cider. The King-Turner family have been making cider since the turn of the century. I had a crack at the Dry Sparklling incarnation on a sunny August day.

Mahorall Dry Sparkling Farm Cider

The cider packs a 5.5% punch and comes in an unpretentious clear glass bottle. I learn from the label that the cider is made by fermenting with

… naturally occuring wild yeasts inn order to preserve the true taste of farm cider
. The colour is a dark orange and the cider fizzes gently once you pop the crown cap.

The first swig is sharp. Very sharp. In a good way. And sour, with a wonderful bite to it. This cide is on the cooking end of the spectrum rather than the cox's orange pippin. Now, I am a big fan of dry and sharp. I can’t deny it. So I’m biased.

There isn’t too much body to it, its all at the front of the mouth, but its dry and tannin and really quite lovely, almost as dry as the Wilkins dry cider that I reviewed last year. But sharper and more sour.

This is just the stuff to cut through a muzzy summer day and soothe a tired brain. I’ll need to check out the others in Mahorall’s range.

2012-08-10 by Charlie Harvey


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