Appearance: murky and kinda dirty garnet and amber. No head after pour which is fizzy. Faint ruby glints along bottom edges of glass.
Nose: unique – not quite sure whether in a good way or bad. Sour turned apples, funk, and Brett. Molasses is heavy and almost suffocating – cooked and burnt. Malt vinegar, red wine vinegar. Acrid. Apples and fresh molasses along the edges. Leather and gamey meat. Buttery?
Palate: tastes a bit better than it smells. Molasses and malt vinegar hit hard and relentlessly in the back. Weird and quixotic – bold flavor front to back. Quick finish. Smooth buttery mouthfeel is a bit disconcerting. Oiled buttered leather. Cold day old apple pie where the crust is wet and soggy from soaking in all the apple, cinnamon, and butter. Cooked bananas. Vinegar in the breath. Touch of spritz in the middle. Gamey leading into the finish.
Final Thoughts: quite intriguing and after a long period of quaffing and contemplating, I decided not really in a good way. Even now I find myself thinking back and wondering if another try might leave a different and potentially better impression on my person…but I’m not willing to find out. There are other better Crispin ciders out there.
(an original written work by Kristyn Lier. plagiarism is not tolerated)