The paw paw (a.k.a. “hillbilly mango”) is a custardy, mango-shaped fruit native to North America. While more at home in tropical regions, this tree can also grow in cold climates. This cider is a spontaneous fermentation of Willamette Valley high-acid apples that are left to age for a full year. Then they’re racked off onto pulped paw paw fruit and joined by fresh juice from the current year’s harvest of the same high-acid apples. On fruit for four months, the cider is then held in neutral American oak for six more months before conditioning. An experimental cider that truly highlights the tropical notes of the fruit without its characteristic viscosity.
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