Kingston Black technically is a “bittersharp” apple variety, which in the English-speaking cider world means that its high tannin and acid levels make it a suitable cider apple: however, its sugar level, at least growing here, regularly yields 8.5% alcohol. We release a hundred or so cases of ‘Special Reserve,’ made only from this apple, in years when our KB is showing all its charms.
Cidre Dupont Reserve is aged six months in oak casks which were used to hold Calvados. This aging gives subtlety and excellent complexity.
Nutrient poor clay and marl soil,
perfect for giving small fruit.
80% of bittersweet apples
20% of acid apples
from October to November
7.5 % vol.
This ultra-limited cider manages to combine the sweet and crisp taste of apple cider with smoky and dry flavors of Kentucky Bourbon. Woodchuck Cider is awesome, Kentucky Bourbon is awesome. Match made in heaven? We think so.
Labatt Max Ice was first introduced in Canada in 1993 and launched into US Markets in August of 2007. This is the first new product brought into the US since the inception of Labatt USA and will fill growing market demand for a beer with a stronger alcohol volume. At 7.1% alcohol by volume, Labatt Max Ice provides higher alcohol with a smoother taste because of an ice process which gives the beer a lighter tasting profile than other higher alcohol beers. This product is sure to be a hit with consumers looking for a stronger beer with a smoother taste.
"The blacker the berry, the sweeter the juice"
Reserved for the darkest of hearts, McKenzie's Black Cherry is an inspiration to hard cider – rich amber, full body with a refreshingly sweet cherry finish.