Size: 750 mL
Alcohol: 9.9% alc./vol.
Packaging: Clear champagne glass; crown closure with flip top for re-closure.
Take a ride on Witch’s Broom; a semi-sweet cider infused with a bouquet of fall spices that will send you over the pumpkin patch! With lingering notes of cinnamon, nutmeg, allspice and ginger, she is as tantalizing as apple pie; but, her namesake is Scotch Broom, an invasive plant that threatens the West Coast. As part of the Canadian Invasion Series, a portion of proceeds support efforts to combat invasive species in sensitive ecological areas.
Witch’s Broom continues the Canadian Invasion Series theme of building awareness around invasive plants that are a threat to farms and natural areas alike. On the West Coast, well known botanical invaders include: ‘Rosa Rugosa’, ’ Scotch Broom’ and ‘The Trailing Wild Blackberry’, a cousin of the Himalayan Blackberry. Witch’s Broom aims to raise funds and awareness around the terrifying takeover of Scotch Broom on the West Coast. As a fall seasonal, Witch’s Broom takes a heavy dose of fall inspired spices. Using halloween symbolism to create a pun-inspired innuendo, this cider is the perfect accomplice to a gathering on a crisp fall evening.
Witch’s Broom combines the best of BC cider apples, cinnamon, orange, nutmeg and ginger. First we mill and juice our BC apples, adding champagne yeast to begin fermentation. Fermentation occurs at cool temperatures to maximize the aromatics of the cider base. Meanwhile, we create pumpkin spice bitters by soaking cinnamon, orange, nutmeg, and ginger in cider eau de vie. This eau de vie is then blended with the BC apple cider base and a precise dose of Oaken Gin from our neighbours at Victoria Spirits. The result is a spicy and spooky concoction surrounded by the nostalgic aura of fall.
How We Make This Cider:
Witch’s Broom combines the best of British Columbia apples with a bouquet of fall spices. First, we mill and juice the apples, then add champagne yeast to begin fermentation. While fermentation takes place, we soak cinnamon, nutmeg, allspice and ginger with Oaken Gin from our neighbours at Victoria Distillers, then blend into the fermented cider base. The result is a spicy and spooky concoction surrounded by the nostalgic aura of autumn.
- Appearance: Light amber, gently effervescent.
- Aromas/Flavours: Cinnamon, nutmeg, allspice and ginger
- Acid/Sweetness: Off-dry, good acid balance
- Mouth feel: Smooth with minimal tannins, long finish
Suggested Food Pairings:
Witch’s Broom pairs famously with fall meals. Consider pairing with Thanksgiving dinner, root vegetables, and duck dishes. Think fall soups, braised meat dishes and roasted nuts. It’s all bound to be a wild ride!