Many whiskey lovers have come to know the pleasures of whiskey finished in cider barrels, but few consider the opposite: ciders finished in whiskey barrels. The residual elements of a whiskey barrel meld well with cider’s fruit notes—giving it more depth, as well as flavor notes that whiskey drinkers will recognize.
The process of barrel-aging cider starts with sourcing freshly-dumped whiskey barrels—the wetter the better. Once the fermented juice is dumped into a barrel it begins to leech flavor from the barrel and develop tannins that add complexity to the cider. Barrel-aged cider typically spends anywhere from 6 months to 1 ½ years aging, depending on the barrel type. “We sample from our barrels, and when we deem them ready, a batch is blended and prepared for bottling,” says Paul Koehler, cidermaker at Wisconsin-based Von Stiehl Winery, which makes a variety of ciders carrying the Von Stiehl name, including a bourbon barrel-aged expression. “Over time, the cider will soften and continue to smooth out, while stitching and marrying the whiskey and apple cider.”
That marriage produces some flavor notes that are decidedly whiskey-influenced. “Cider will take on some of the characteristics the barrel, as well as the [whiskey] that was previously in there,” says Eric Smith, head cidermaker at Washington state-based Locust Cider, which produces an array of flavored ciders including two that are barrel-aged. “The liquid will develop more body and some caramel notes as it ages, while tannins from the wood also deliver a very distinct flavor.”
Barrel-aging cider is all about balance, as some barrels can overwhelm a cider if it’s aged too long. “Each barrel is unique,” says Koehler. “Some impart flavor and finesse quickly, while others might remain in the cellar for about a year and occasionally longer.” Aaron Carson, owner of Gypsy Circus Cider Company in Tennessee, says the ultimate goal is to capture the best essences of whiskey and fresh-pressed cider. When the right balance is struck, the result is a smooth sipper with pleasant echoes of the barrel’s former occupant. “Whether it’s a medium char, French oak, or any number of characteristics of the barrel, when you marry fresh pressed apples and a whiskey barrel, it presents an impressive product.”
Barrel-Aged Ciders To Try
1911 Established Maple Bourbon Barrel Aged, 6.9%, $65/12 16 oz. cans
The first limited release in Lafayette, New York-based 1911 Established’s Masters’ Series. Aged in bourbon barrels.
Greenwood Cider Company Barrel-Aged Rosybloom, 11%, $14/500 ml
Made from Little Rosybloom, also known as Crimson Gold apples. Seattle-based Greenwood Cider Company ages it in bourbon barrels for 6 months.
Gypsy Circus Cider Company The Marionette (Puppet Master Series), 6.29%, $N/A
Made in Kingsport, Tennessee from locally sourced late-season apple varieties and aged in Tennessee whiskey barrels for over 3 months.
Liberty Ciderworks Raven Oak, 6.5%, $12/500 ml
Made in Spokane, Washington using 30% Dabinett, 30% Chisel Jersey, 40% Brown's apples fermented for 6 months then aged in Dry Fly Distillery whiskey barrels for 4 months.
Locust Cider Bourbon Barrel Aged Orange Blossom, 16%, $N/A
Washington-based Locust Cider uses Washington apples for this cider which is aged in bourbon barrels and blended with orange and cherry to create what the cidery describes as its take on an Old Fashioned.
Nashi Orchards Black Swan, 8.3%, $75/3 750 ml bottles
A blend of bittersweet and heirloom ciders, aged for 21 months in two Copperworks Distilling barrels that first aged whiskey, then stout, again for whiskey, and finally this cider from Vashon Island, Washington.
Virtue Cider The Mitten 2022, 7.5%, $25/750 ml
A blend of the previous season’s pressed apples that was aged in bourbon barrels for up to one year, then sweetened with fresh-pressed apple juice in Fennville, Michigan.
Von Stiehl Bourbon Barrel-Aged, 11.5%, $25/750 ml
Algoma, Wisconsin-based Von Stiehl Winery produces this fortified blend of five varieties of apples that is aged for 6 months in bourbon barrels, with a touch of apple brandy added.
