Peaks and Pints Monday Cider Flight: Jumanji
Peaks and Pints Monday Cider Flights are back on! Today, we’re pairing five ciders with Jumanji: The Next Level. With its latest installment, the Jumanji franchise hasn’t elected to modernize itself the way the previous one did by upgrading the titular activity from a board game to a video game — which is a shame, because Peaks and Pints was looking forward to seeing Dwayne Johnson, Kevin Hart and Karen Gillan navigate a Jumanji environment injected straight into the human retina. As the gang return to Jumanji to rescue one of their own, they discover that nothing is as they expect. Bethany, Fridge, Martha, Spencer’s grandfather Eddie and his friend Milo will have to brave parts unknown and unexplored, from the arid deserts to the snowy mountains, in order to escape the world’s most dangerous game. Check out Peaks and Pints Monday Cider Flight: Jumanji before or after the 7 p.m. screening across the street at the Blue Mouse Theatre.
A select blend of Certified Organic Washington apples from the Yakima Valley is fermented in stainless steel tanks at low temperatures to capture the full ester profile of the apples. Once fermentation is complete, this cider is then aged for 12 to 16 weeks in rye whiskey barrels from High West Distillery in Park City, Utah. The 2017 Good Food Awards winning Finnriver Oak & Apple has bright citrus with a smooth whiskey depth and spicy rye spirit. Woody astringency balances the acidity, and then finishes with lovely toasted oak and vanilla notes.
Crafted from a blend of more than 20 traditional English and French cider apple varieties from Dragon’s Head Cider’s orchard on Vashon Island, these special apples contribute a richness of flavor and character to cider that can’t be achieved with ordinary culinary apples. This multiple award-winning cider — including back-to-back medaling at the Great Lakes International Cider and Perry Competition — Heritage hits the nose with butterscotch, hay, spice and a hint of leather. On the tongue, we get tangerine, honey, fennel and, of course, apple.
Reverend Nat’s Hard Cider Abbey Spice New England style cider receives an added fresh burst of appley-ness while still maintaining a vinous and spicy flavor made by fermenting with thousands of pounds of raisins, cinnamon, nutmeg and dark muscovado sugar — sourced from the tiny island of Maritius off Africa — followed by a three months been sit on toasted American oak. This medium bodied cider with mild carbonation tastes like an apple pie — rich, brown sugar, caramel and green apples.
Fourteen years ago, Jim and Trudy Davis founded Eaglemount Winery & Cidery on an original 1883 homestead in the town of Eaglemount on the Olympic Peninsula. Part winery, part cidery, Eaglemount continues the tradition of the original homesteaders by making hard cider with heirloom apple varieties such as Gravenstein, Winesap, White Pippin, Roxbury Russet, and Twenty Ounce, although they also source heirloom varieties from other old homestead orchards on the Peninsula. Seattle wine Awards “Gold Award” winning Eaglemount Raspberry Ginger is just that, raspberries and ginger, in a fragrant, balanced, semi-sweet cider. Nose is strong, with notes of ginger and raspberry. Flavor is interesting, with the ginger upfront, with raspberries in the back.
Reverend Nat’s Providence Traditional New England is a vinous and spicy hard cider following a classic recipe dating from early 1600s Colonial America. It is fermented with lots of raisins, dark brown sugar, cinnamon and nutmeg and has been sitting on oak for at least 10 months. It makes for a mulled cider experience next to our fireplace.