Restaurant News & Reviews

What’s better than local cider? Here’s a hint: It involves a bourbon barrel.

How does an apple get from the orchard to your glass of cider at Pivot Brewing?

Bevin Morgan, director of sales and marketing at Pivot Brewing, details the pressing process and talks about the cidery's upcoming Halloween event, which includes a pumpkin cider.
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Bevin Morgan, director of sales and marketing at Pivot Brewing, details the pressing process and talks about the cidery's upcoming Halloween event, which includes a pumpkin cider.

Pivot Brewing on Delaware Avenue is hosting a release party for a new Bourbon Barrel Fincastle Cider.

The release will be 6 p.m. March 7 at the cidery’s taproom at 1400 Delaware Avenue. The cider will be available in limited amounts.

Fincastle is a “fire cider,” made from a blend of fresh-pressed apples, said spokeswoman Bevin Morgan.

“A fire cider is made by boiling our sweet cider for eight hours to create a rich apple syrup,” she said. “We add that syrup to fermented juice to create a caramel, green apple flavor.”

This version is put into barrels from Bluegrass Distillers, a small-batch distillery on West Sixth Street. It ages for three to five weeks in the barrels, giving it “an incredible vanilla, oak, and sweet apple flavor,” she said.

It will join the Pivot Brewing regular line-up when its available.

“We’ve partnered with Bluegrass Distillers to keep getting barrels, but it will always be made in small batches. So, when it’s gone, it’s gone,” she said.

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