Hogan’s Dry Cider
The Hogan’s Dry Cider balances the complexity of tannic English bittersweet cider apples with a hint of residual sweetness. It’s deep and earthy, and a bit addictive.
Allen Hogan is making excellent ciders and perry in the Three Counties region of England, an area known for making (and drinking) loads of traditional farmhouse cider. He uses cider apples from Herefordshire, Gloucestershire and Worcestershire. The apples are pressed and the juice fermented in stainless steel for about four months. The young cider is then filtered and returned to the tanks, for further maturation. When it’s ready – a good cider maker can tell – it’s blended for a balance of tannins, acidity, and sweetness.