SARAH LEMON PHOTOS COURTESY OF APPLE OUTLAW
CIDER CONNECTION P
lenty of craft ciders are brewed in Oregon. “Tree-to-bottle” ciders are in a class of their own.
In his single-varietal ciders, Smith showcases McIntosh, Gravenstein and Wickson apples. Packaged like wines in 750-milliliter bottles, these ciders also have distinct flavor and aroma profiles that conjure rose petals and other florals; raspberries, grapes and pears; and cinnamon, cardamom and clove, to name a few. Thompson Creek’s barrel-aged dry and “heritage” blends also can be tasted, sipped and paired with foods in much the same way as wines.
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“It focuses on and highlights the organic, estate-grown fruit,” says Smith.
N O R T H W E S T
The Apple Outlaw brand has grown far beyond the capacity of Blair Smith’s seven-acre orchard in the Applegate. But Smith’s higher-end Thompson Creek line keeps the connection to his land alive.
D I S T I N C T LY
New tastes for historically significant beverage drive flavor innovations at Applegate cidery
“We do a lot of barrel aging with the Thompson Creek,” says Smith. Produced in just 10 percent of the quantity of Smith’s Apple Outlaw, Thompson Creek boasts an exclusive continued on page 9
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