Empire apples were bred in the 1940s as a cross between the heirloom Red Delicious and Macintosh. Intended as a culinary apple, this beverage proves it’s a varietal worthy of cider-making too. Pure, native yeast fermentation of well-sweat apples from a dry crop orchard brings the Empire’s inherent characteristics to life. After extended aging in neutral French oak barrels, apple character builds with wine-like profiles, reminiscent of Sauvignon Blanc.
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