April 10, 2026 • 40 mins
Cider in peach country
@Botanistandbarrel @atlantahardcider #cider #hardcider #radioshow #podcast Co hosts : Good ol Boy Dave and Good ol Gal Julieanna SUDS Episode – Join us for a refreshing dive into the world of craft ciders in our latest episode of Sips, Suds, and Smokes! This week, we're tasting an exciting lineup from the Atlanta Hard Cider Company and Botanist and Barrel Cidery. From the crisp apple craft cider to the unique tepache pineapple cider, we explore the flavors that these southern cideries have to offer. We’ll also sample the cherry pie craft cider and the cranberry craft cider from Atlanta, alongside the pinkies up cherry and blueberry rosé and the farmhouse cider seriously dry from Botanist and Barrel. Our hosts, Good Ol' Boy Dave and Good Ol' Gal Juliana, share their tasting notes, food pairings, and signature ratings, providing insights into what makes these craft ciders stand out. Whether you're a cider novice or a seasoned enthusiast, this episode promises to educate and entertain. We taste and rate the following cider from 1-5:
8:27 Crisp Apple – 5.9% ABV. Atlanta Hard Cider Company, Atlanta, GA. SUDS-4
13:45 Farmhouse Cider Unfiltered and Unpasturized– 7% ABV. Botanist and Barrel, Cedar Grove, NC SUDS-4
18:55 Tepache pineapple cider – with canela and azucar Moreno. 5.9% ABV Atlanta Hard Cider Company, Atlanta, GA SUDS-5
23:26 Cherry Pie Cider– with cinnamon. 5.9% ABV. Atlanta Hard Cider Company, Atlanta, GA SUDS-4
28:10 Pinkies Up Rosé – with blueberries and cherries. 6.9% ABV Botanist and Barrel, Cedar Grove, NC. SUDS-4
34:40 Cranberry Cider– 5.9% ABV. Atlanta Hard Cider Company, Atlanta, GA SUDS 4
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Credits:
TITLE: Maxwell Swing/ Flapperjack
PERFORMED BY: Texas Gypsies
COMPOSED BY: Steven R Curry (BMI)
PUBLISHED BY: Alliance AudioSparx (BMI)
TITLE: Back Roads
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Producer: Good ol Gal Julieanna & Good ol Boy Dave
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Craft Cider, Atlanta Hard Cider Company, Botanist And Barrel, Cider Tasting, Cider Review, Marietta Georgia, Cedar Grove North Carolina, Apple Cider, Pineapple Cider, Cherry Pie Cider, Cranberry Cider, Farmhouse Cider, Craft Beverages, Fermentation, Local Ingredients, Craft Beverage Industry, Cider Enthusiasts, Cider Flavors, Southern Cideries, Drink Pairing
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Episode Transcript
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>> Announcer (00:00):
On the next episode of sips, suds and smokes.
>> Julianna (00:04):
Today we're trying some craft ciders from Atlanta
hard cider company in Marietta, Georgia. And then
the couple of botanist and barrel cidery and
winery ciders in cedar Grove, North Carolina.
>> Dave (00:18):
The Atlanta hard cider company Ciders we'll be
trying today are the crisp apple craft cider, the
tepache pineapple cider, the cherry pie craft
cider, and the cranberry craft cider. The botanist
and, um, barrel ciders and cidery and winery
(00:41):
ciders we'll be trying. Are pinkies up? Um, cherry
and blueberry and the farmhouse cider seriously
dry.
>> Announcer (00:53):
We'll be right back after this break. Brought to
(01:18):
you almost live from the dude in the basement
studios.
>> Dave (01:21):
Why?
>> Announcer (01:22):
Because that's where the good stuff is. It sips,
suds and smokes with your smoke. And host, the
good old boys. Suds, Suds, Suds. It's time for
(01:53):
more suds.
>> Julianna (01:59):
Welcome, everyone. How are we today? All right,
here we are for another knocking it around.
Knocking it around. Yep. So here we are for
another stud segment where we believe it only
takes one rotten apple to spoil the bunch. And it
only takes one good old boy to spoil the episode.
>> Dave (02:20):
I like this.
>> Julianna (02:22):
Sure. Yeah. I'm one of your hosts. Good. Olgal.
Juliana. And joining me at the table today is the
illustrious. That one. Good old boy. Good old boy
Dave.
>> Dave (02:35):
I am better than you. So you like to think so I
like to know.
>> Julianna (02:43):
All right. As much as we love beer, I mean, and we
really do.
>> Dave (02:47):
Sure.
>> Julianna (02:48):
Sometimes it's nice to take a break and try
something a little different. Today we're trying
some craft ciders from Atlanta Hard Cider Co. Hard
in Marietta, Georgia. And then we've just
flourished this with a couple of botanist and
barrel cidery and winery ciders in Cedar Grove,
(03:11):
North Carolina.
>> Dave (03:12):
Sure.
>> Julianna (03:13):
So, good old boy Dave, I don't suppose there's any
chance you've got any information on them that
might be longer than one sentence?
>> Dave (03:21):
I mean, there's always a chance. Chance. Luckily
for us and the audience and me, these folks
actually took the time to not only build a couple
of pretty good websites, but they also added a
little bit of info on themselves. So, first, from
the Atlanta hard cider website, our story. Welcome
(03:44):
to Atlanta hard cider company and Atlanta
Distillery. Crafted from passion poured with
purpose, Our story starts with a simple love for
apples. Oh, apple, I love you so much. Fermented
apples, to be exact. What began in an Atlanta
(04:04):
garage. Well, that's a weird way to start
something with, uh, founders Mark and Liz Demo.
Dino. Sorry. Uh, brewing small batch cider has
grown into something extraordinary. A passion
driven mission to craft exceptional Apple Ford
(04:24):
beverages that bring people together. Eight years
later, that humble garage project has become
Georgia's top selling craft cider brand, which,
that's pretty cool. Now sharing its award winning
creations with cider lovers across the southeast.
>> Julianna (04:45):
Nice.
>> Dave (04:47):
Now, from the Botanist and Barrel cidery and
winery website, how we got here. Picture it. A,
uh, Southern afternoon. Sun on your face, laughter
spilling across the porch, plates of comfort food
and glasses raised in good company. That's the
(05:08):
south we love. But something was missing. The
wines on the table didn't taste like home. We're
two families tied by food, laughter, and a
stubborn belief that wine should tell a story
about where it's from. So we started making our
own wines that taste like our South. Fresh, real.
(05:32):
Born of local fruit and shared moments. Turns out
we weren't the only ones thinking like or thirsty
for that. What began as a dream became a gathering
place for friends, neighbors, and anyone who
believes in flavor that speaks of land and people.
Botanist and Barrel isn't just a winery. It's a
(05:55):
celebration. It's also a cidery.
>> Announcer (05:57):
Haha.
>> Dave (05:57):
Uh-huh. It's a celebration of family, community,
and the wild geography of the South. Come raise a
glass with us and taste what home feels like.
>> Julianna (06:10):
You know, I'm proud of you. That was a lot of
words.
>> Dave (06:12):
That was a lot of words. Man. I'm gonna need a
drink after you're
>> Julianna (06:15):
ready for a cider, huh?
>> Dave (06:16):
Well, I'll tell you what I like about this. They
both started as passion projects with people who
weren't really in the business or whatever, and
they saw something that they wanted to bring, you
know, for themselves and for the people they love
and, and, and then they grew it from there. I
think they both take two different approaches to
(06:38):
how they do it, but, um, I like that there, that
there's a shared passion with both these places.
So it'll be interesting to see how their ciders,
how it translates. Yeah, there you go.
>> Julianna (06:52):
Uh, that's cool.
>> Dave (06:52):
Rock and roll.
>> Julianna (06:53):
Okay, now let's see if you can keep up, um, on the
success train of speaking words and give us
today's lineup.
>> Dave (07:01):
Okay. More words. Here we go. The Atlanta Hard
Cider Company Ciders we'll be trying today are the
crisp apple craft cider, the tapache pineapple
cider, the cherry piece craft cider, and the
(07:21):
Cranberry craft cider. Luckily, a lot of those
words were the same words over and Over.
>> Julianna (07:26):
Okay, well, that's good.
>> Dave (07:29):
Uh, and the botanist and barrel ciders and cidery
and winery ciders. Well, that's a lot of tongue
twisters. We'll be trying. Are the, uh, pinkies
up? Cherry and blueberry rose and the farmhouse
cider. Seriously dry cider.
>> Julianna (07:53):
Yes. Very good. All right.
>> Dave (07:55):
Yeah.
>> Julianna (07:56):
So just as a reminder, we are going to be tasting
these beers on, uh, these beers. Listen to me.
These ciders on the fly.
>> Dave (08:04):
Yeah. Yeah.
>> Julianna (08:05):
And then we're going to be rating them between 1
and 5.
>> Dave (08:07):
Sure.
>> Julianna (08:08):
5 being El Besto and 1 being Stinko. Sure. Yes.
>> Dave (08:16):
Yeah.
>> Julianna (08:18):
So, uh, yeah, let's get to it.
>> Announcer (08:19):
Right?
>> Dave (08:20):
Let's do it. Let's drink this stuff.
>> Julianna (08:22):
Let's drink this stuff. Okay. Well, the first one
is going to be the crisp apple. We're starting off
with the basic, if you will. This one is from
Atlanta Hard Cider Company. So this one is, uh,
their flagship cider. Slightly sweet and crisp
with a smooth, refreshing finish. Crafted with in
(08:44):
the traditional European style. It's an easy
drinker and it is 5.9% ABV.
>> Dave (08:51):
Nice.
>> Julianna (08:52):
Okay. Color's good?
>> Dave (08:54):
Yeah, it's nice. It's a steel cider, so it's not
like super bubbly or anything.
>> Julianna (09:01):
Not super active, if you will.
>> Dave (09:03):
Right.
>> Julianna (09:03):
Okay.
>> Dave (09:07):
Good mouth feel. I'll tell you what I like about
it is that it, it's a simple, basic apple cider
that they didn't backfill with a lot of sugar. Um,
you know, some of these, like, angry orchard and
cider boys and some of these people, they, they
(09:29):
make a cider and, and I don't know what, you know,
maybe they use crab apples or, you know, horse
apples or whatever butt, um, apples maybe. But
then they feel like they have to just back sweeten
it with a bunch of sugar and it just, it turns it
into this sugary little drink. And it's like if
(09:51):
you're gonna drink cider, like you want to drink a
grown up hard cider, this is kind of what it
should taste like. This is maybe not the best one
I've ever had, but this is a solid apple cider.
Kind of dry, not, not super dry, but it's a pretty
dry, tart apple cider that's just sweet enough to
(10:12):
make it palatable. Yeah, I like it.
>> Julianna (10:14):
Okay.
>> Dave (10:15):
What do you think?
>> Julianna (10:16):
Yeah, um, I do too. And you know, like, getting
back to like the sweetness versus non sweetness,
etc. When you're, when you're talking about Angry
Orchard compared to a craft cidery, I mean, in a
way it's apples and oranges, don't you think, in
the way that they are making their apple cider.
>> Dave (10:42):
Apples and oranges. I get it. It was a joke,
right?
>> Julianna (10:45):
Well, it wasn't, uh, necessarily a joke. It just
sort of worked out that way. Gotcha.
>> Dave (10:48):
Uh, yeah.
>> Julianna (10:50):
All right. To be continued after the break.
Welcome back, everyone. So before the break we
were talking about, um, the show.
>> Dave (11:05):
Well, obviously Hard cider company.
>> Julianna (11:07):
Yes, Chris Apple. Right. So we're doing not
necessarily a takeover of One Cidery. We have two
cideries that we're going to talk about today. But
before the break we were talking about the Crisp
Apple, um, which is their flagship from Atlanta
Hard Cider. And what I find interesting in what
(11:29):
good old boy Dave was talking about before, um, in
the first segment is we've got big places like
Angry Orchard and then we've got nice, small, more
crafty cideries like Atlanta Hard Cider and, um,
and Botanist and Barrel. And I wonder with part of
the flavor of the apples is you got mass produced
(11:53):
apples and then you don't have mass produced
apples. And the selectivity maybe of the apples
helps make it so you don't have to like overly
backfill.
>> Dave (12:03):
Yeah. I mean, if you think about how much Angry
Orchard m. Like how many gallons, millions of
gallons or whatever they make a year, like how
many apples and how much of the flavor is actually
from apples versus some sort of apple type.
>> Julianna (12:22):
Right.
>> Dave (12:23):
Chemical or whatever.
>> Julianna (12:25):
And so like to relate, in the beer world, there
are the Budweisers, the Michelobs, and all of
those of the world. Fine. For some people.
>> Dave (12:32):
Those, if that's what you like.
>> Julianna (12:33):
Right, Exactly. And so like, to me that, um,
equates to Angry Orchard and cider is like that.
But whereas you and I like a more crafty approach.
>> Dave (12:47):
Yeah.
>> Julianna (12:47):
Uh, this one's hitting us pretty good, isn't it?
>> Dave (12:50):
There you go. Yeah, no, it was a very tasty. Just
dry enough.
>> Julianna (12:55):
Right. Not overly sweet, just, you know, but a
really good gateway for those craft beer likers or
lovers, well, that want to maybe get into cidery
for one reason or another. Starting off with
something like this is nice. That.
>> Dave (13:10):
Or if you're a non gluten person or you're a wine
person who's going to hang out with somebody at a
brewery or whatever. This is the kind of cider you
could drink or something you can drink that won't
hurt your stomach and sure. You know, won't make.
You have to think. You have to like beer.
>> Julianna (13:28):
Sure.
>> Dave (13:28):
You know.
>> Julianna (13:29):
Yeah. So what shall we Rate the CRISP Apple. Yeah,
good. 4. Okay, well, now let's kind of switch
gears in a way. Let's go to the botanist and
barrel the farmhouse cider. Seriously dry.
>> Dave (13:49):
Incredibly different. Like this is. This could not
be any more. More different of an experience from
the previous one. I mean, look at the color
difference.
>> Julianna (14:00):
True. Okay, so this one is 6.9% ABV. Yeah, fine.
Um, it's unfiltered, unpasteurized to show the
true terroir of the southern apple. I'm assuming
this is like a North Carolina type of thing. While
fermentation shows off a bright tropical fruit
like pineapple and citrus note. And the finish is
(14:20):
bone dry now. Yes.
>> Dave (14:23):
Color, first thing, appearance. So the very first
one is like sort of a nice golden, you know,
orange. Then this one looks. There's hardly any
color.
>> Julianna (14:35):
I know. It's very pale. It's like a very light
wine.
>> Dave (14:38):
Yeah. And it's very bubbly, very effervescent.
>> Julianna (14:42):
Uh, are you smelling any terroir?
>> Dave (14:45):
I mean, it smells a little more like tropical,
like pineapple or something than it does apples to
me.
>> Julianna (14:56):
Okay.
>> Dave (14:56):
But there is still a little bit of an apple aroma.
>> Julianna (15:05):
Yeah, dry.
>> Dave (15:07):
Super dry. Like no sweetness. This is like a white
wine.
>> Julianna (15:13):
It is, except an apple.
>> Dave (15:14):
And it's got like a little, little bit of that jaw
clench sort of acidity.
>> Julianna (15:22):
Yeah.
>> Dave (15:23):
On the back end.
>> Julianna (15:24):
Yeah. The saliva comes forward after this goes
down.
>> Dave (15:27):
Yeah. This thing's pulling the, the moisture out
of you.
>> Julianna (15:31):
Right.
>> Announcer (15:33):
Ah.
>> Dave (15:33):
Um, very, very farmhouse. Like, like if you enjoy
mixed fermentation beers. Um, like those subtle
dry farmhouse beers that are, they're tart. I
won't say sour. They're very tart. Uh, dry. This
(15:54):
is, this is like very artisanal to me. Like the,
the, the Land on one is a good craft cider. Right.
This one is like you go to France and get an
artist. Like some of the stuff we've had from
France and Italy.
>> Julianna (16:10):
Sure.
>> Dave (16:10):
That's what this one is like. It's very artisanal.
More you can tell they're a winery as well as a
cidery because they, they make their ciders to
resemble wine in a way in the same sort of
methodology. To me.
>> Julianna (16:25):
It's very impressive.
>> Dave (16:26):
Yeah, no, it's very. But it's. But listen, this
one's way more advanced. The Atlanta one.
>> Julianna (16:31):
Mhm.
>> Dave (16:31):
You could just ease into that and a lot of people
who like apples will enjoy it. This one you're
going to have to bring your A game to really be
into into it, I think.
>> Julianna (16:43):
Sure. But Again, for somebody that's highly into
craft, this is the craft.
>> Dave (16:49):
If you're. And if you're really into wine, too.
>> Julianna (16:51):
Yeah.
>> Dave (16:51):
You know, like the wine lovers, I think, would
really get into that.
>> Julianna (16:55):
Oh, sure. Uh, sure. And the layers of flavor.
>> Dave (16:58):
Yeah.
>> Julianna (16:59):
It's not just apple, whereas the Atlanta
>> Dave (17:02):
cider, it's more just a straight celebration of.
Of apples and how you ferment them. This is,
you're. You're taking not only apples, soil, like
everything. You're putting it all into it and, uh,
really creating something that's truly local
experience.
>> Julianna (17:20):
Yeah, yeah, true. Okay, what shall we rate the,
um, the farmhouse cider?
>> Dave (17:28):
I think it would be wrong to. To go any. I mean, I
think they're both. Yeah. M. Now, we didn't really
talk about food pairings on those first two, but I
would say for the first one is like anything like,
you know, like pub grub kind of stuff.
>> Julianna (17:47):
Sure.
>> Dave (17:47):
You could drink, you know, you have a burger,
wings, whatever. The second one is more like where
you're gonna meet, you know, maybe, you know, pick
some nice cheeses or, uh, or try to, you know, go
with like a charcuterie or something. Like you're
gonna be a little pinky up kind of. I know this is
not the pinky up one, but you're going to be a
(18:09):
little more of a fancy pants. And what you pick to
eat with it, I think.
>> Julianna (18:13):
Yeah. And I think with the, uh, botanist and
barrel, I would go with like pork, you know, or
something more like. Something like farm to table
Y. Yeah, yeah, definitely.
>> Dave (18:27):
Like that kind of thing. Absolutely.
>> Julianna (18:29):
Yeah. But, um, really cool. Okay. All right, so
next up, we are going to go back to Atlanta,
right?
>> Dave (18:38):
Hot. Lana.
>> Julianna (18:40):
Hotlanta. And this one is going to be. I love the
can art on it. It's very Mexicano. M. You know,
and, um, we are going to talk about. Yeah. Is that
how you say it? Tapache?
>> Dave (18:56):
I don't know. That's how I say it.
>> Julianna (18:57):
Okay, so experience the authentic flavors and
timeless delight of tepache, a traditional Mexican
beverage dating back centuries. So tepache
pineapple cider blends, unfiltered pineapple
juice, canela and azukar merino to bring you a
refreshing balance of sweetness, tart and fizz.
(19:18):
This one is 5.9% ABV.
>> Dave (19:21):
5.9. Wow.
>> Julianna (19:22):
Yes. Right. So the color on this is going to be a
little different.
>> Dave (19:30):
Very hazy yellow.
>> Julianna (19:31):
Right. And more. More real, like yellow, like
reminds me
>> Dave (19:38):
of a wheat beer. Okay.
>> Julianna (19:40):
That kind of COVID To be continued after the
break. Welcome back, everyone. So before the
break, we started to talk about tepache, uh, which
is from. It's a pineapple cider from Atlanta Hard
Cider Company Trailer Park.
>> Announcer (20:00):
Sangria.
>> Julianna (20:02):
Or that. Yes. So in the ingredient list, besides
the pineapple juice.
>> Dave (20:10):
Yeah.
>> Julianna (20:10):
Canela is cinnamon.
>> Dave (20:12):
Cinnamon, yes.
>> Julianna (20:14):
C. And then azakar marina is a brown sugar with,
um, you know, with molasses and caramelly type of
flavors. Okay, so, yeah, so there's that. So
besides the color being really hazy and yellow,
(20:34):
this is.
>> Dave (20:36):
This is probably one of my new favorite things. I
like. I've always liked pineapple ciders. Um, I
think pineapple lends itself to the cider making
process very well, just because of all the
sweetness and just the depth of flavor you get
from pineapple anyways. But this one with that
(20:57):
little hint of cinnamon and. Yeah, there is sort
of a little bit of caramel molasses flavor in the
back end. Super tasty. And just. It's not. It's
not overly sweet, but it's. It's sweeter. It's
definitely sweeter than the crisp apple, but it's
not cloying or anything like that. It's just a
(21:18):
nice, tasty beverage that you would kind of just
want to maybe just sip on a warm day, you know,
and have a nice cold one and, you know, have some
fish tacos or some chicken or something with
>> Julianna (21:36):
it, you know, I mean, this one. This one is really
impressive because the. The cinnamon is not overly
sweet.
>> Dave (21:43):
Right?
>> Julianna (21:43):
You. You feel it.
>> Dave (21:44):
It's not. It doesn't punch in the face. You know,
it's not. It doesn't take over. And cinnamon, if
you and aren't careful with it, will very easily.
>> Julianna (21:53):
It'll burn you. Right. So the combination. And can
you still taste apples in the background?
>> Dave (21:59):
A little bit, yeah. Yeah.
>> Julianna (22:00):
Which is nice. I mean, so, you know, it's still a
cider, an apple cider, but the sweetness of the
pineapple is better than the back filling of the
apples, if you will.
>> Dave (22:11):
I mean, you know how, like, sometimes we have
tried those, like a pilsner that's like a single
hop pilsner, where they make a nice base beer, and
then they let the. The hop sort of showcase be
the, you know, be the star. This is like, they
have some apples in there, and they're. But
(22:32):
they're just sort of the backbone of the thing,
and they let the pineapple and the cinnamon and
the sugar sort of float on top and be the star of
the show. And then the apples are just sort of
back there making part of the. The base of the
thing, so it's nice. Yeah, it's really cool.
>> Julianna (22:51):
I'm. I'm really impressed. I. I did not know how I
was going to feel about this, you know, pineapple.
>> Dave (22:58):
I got to go back and get some more of this.
>> Julianna (22:59):
Yeah. Yeah. This is really good. So what shall we
rate?
>> Dave (23:04):
I'm gonna tip.
>> Julianna (23:06):
Yeah. Five.
>> Dave (23:07):
Gotta go. Five, man.
>> Julianna (23:08):
Yeah,
>> Dave (23:12):
I like this.
>> Julianna (23:14):
Yeah, that's. That's a wow factor for sure. Okay.
Um. Still sticking with Atlanta Hearth Cider
Company. We're now going to cherry pie.
>> Dave (23:25):
I am a cider drinker. I drinks it all on the day.
>> Julianna (23:33):
Yes, well, we are cider drinkers today.
>> Dave (23:36):
We are.
>> Julianna (23:37):
Okay, so this cider is as good as your grandma's
cherry pie.
>> Dave (23:41):
What? Well, come on now.
>> Julianna (23:44):
Hey, that's a bold statement, but they're up for
it. So it's a perfectly balanced, seasonal blend
of tart and sweet cherries, full, um, with apples,
and then finishes with a slight hint of cinnamon
sticks. And again, 5.9% ABV. Color is absolutely
gorgeous.
>> Dave (24:03):
Beautiful. I think the. Look. The color on is
great. I think it's. It smells nice. There's a.
Obviously some apple, a little bit of the cherry.
Um, let me see if I can pick up any cinnamon. Uh,
maybe a little bit in the aroma, but I'm not sure.
(24:25):
Um, but the flavor on this one. And maybe because
we're coming off of what was possibly the greatest
thing that's ever been made ever, with the
tapache. Um, I'm not feeling it. And it's not as
good as my grandma's cherry pie. All right, so I'm
gonna say that.
>> Julianna (24:42):
But was your grandma's cherry pie sweet?
>> Dave (24:45):
Uh, well, I mean, not overly sweet, but this.
This. The. And again, this is a tasty cider. Okay,
I'm gonna say that. And there's a nice cherry.
It's got a nice apple backbone to it. And then the
(25:06):
chairs are. There maybe some cinnamon. But it's
kind of subtle to me, and it. It just doesn't
express itself in the way that the tapachi did.
And so I guess I. Maybe it's unfair of me to
compare anything to tepache, because that's my new
(25:26):
love. Um, but, yeah, I mean, I think this is a
good cider, but it's not. It's not great.
>> Julianna (25:34):
Okay.
>> Dave (25:35):
It's okay.
>> Julianna (25:36):
Well, we can. It's okay for us to have different.
Right? We can agree to disagree. I don't
necessarily enjoy something that's overly cherry,
because then I feel like it's Syrupy. Yeah. And
what I like about this is it's not syrupy. The
texture on it is light.
>> Dave (25:54):
Yeah.
>> Julianna (25:55):
And the flavor is light. And I'm okay with that. I
don't want an overly charged.
>> Dave (26:02):
I think a lot of people would really like this
cider.
>> Announcer (26:06):
Yeah.
>> Julianna (26:06):
Um, okay.
>> Dave (26:07):
So until they have departure.
>> Julianna (26:10):
Oh, my God. Okay, fine, Mr. Pineapple. It's cool.
Now, what would you pair then with a cherry cider?
>> Dave (26:24):
I, um, would pair this with tepache, and then I
would just stop drinking this and drink. No, I'm
just kidding. Um, no, I think I would. I think
this you could have with, like, a burger. Like,
this is another one. Like the first one where
instead of. If you're not. If you're drinking this
instead of beer, then just. Just eat what you're
(26:46):
going to eat. You know, it's. Because, like I
said, it's. It's not supercharged in the flavor.
It's nice and everything. But I think you could
pretty much pair it with whatever. Like, you could
just drink this.
>> Julianna (26:59):
Yeah. I could even see, like, fish tacos with
this.
>> Dave (27:02):
I don't know. Fish tacos, beef tacos, chicken
tacos, pork tacos.
>> Julianna (27:10):
Tacos with tacos and a side of
>> Dave (27:14):
tacos and a little bit of taco on the side. Yeah,
no, of course.
>> Julianna (27:16):
But I also feel like maybe a sweet bread would be.
>> Dave (27:20):
Yeah.
>> Julianna (27:21):
Nice with it, too.
>> Dave (27:22):
Yeah, you can have bread. Bread's good. People
like it.
>> Julianna (27:25):
You know, like a, uh. Like a buttery pastry with
it.
>> Dave (27:30):
Maybe like a cherry tart.
>> Julianna (27:36):
Not helping here.
>> Dave (27:37):
I'm not helping.
>> Julianna (27:38):
No, you're not. Okay, so what are we going to rate
the cherry pie from Atlanta? Hard cider.
>> Dave (27:43):
This or that or.
>> Julianna (27:44):
I'm going for all.
>> Dave (27:45):
Uh, right, we're going for. Go for it.
>> Julianna (27:50):
Okay, now for something different. Right.
>> Announcer (27:54):
Trailer park sangria.
>> Julianna (27:58):
No, this is gonna be the probably fart water.
What? No, this is gonna be the pinkies up. Uh,
cherry and blueberry rose. Okay.
>> Dave (28:11):
Ooh la la. Do I have to have my pinky up when I
drink it?
>> Julianna (28:15):
I don't know if you can do that. That might be too
much to hold the glass and have your pinky up.
>> Dave (28:21):
You're saying I have weak fingers?
>> Julianna (28:23):
I'm just saying things can be complicated.
>> Dave (28:25):
It is sometimes sort of pinkish.
>> Julianna (28:27):
It is. Okay, so this is a cheeky twist on your
usual cider. Bubbly, wild, fermented, packed with
bubbly fart water. Oh, my gosh. It's balancing
crisp apple with cherries and blueberries. Um,
it's perfect for those that appreciate a bit of
sass in their glass.
>> Dave (28:47):
Wow.
>> Julianna (28:48):
Like some people that I am. Yes. And this is 6.9%
ABV.
>> Dave (28:54):
I will say of the ones we've had so far, this has
the best aroma.
>> Julianna (28:59):
Okay.
>> Dave (28:59):
Like the blueberry and the, like the cherry and
the smelling.
>> Julianna (29:03):
But you're smelling all of it.
>> Dave (29:04):
It's very vibrant.
>> Julianna (29:05):
Okay.
>> Dave (29:06):
It's, it's just, it. It's engaging and it makes
you want to drink it, you know?
>> Julianna (29:13):
And I mean, from the outset, it looks like it
could be a rose.
>> Dave (29:17):
Yeah.
>> Julianna (29:18):
A frozen well, ros. Yes. Okay.
>> Dave (29:22):
If you get it cold enough, it could be a froze.
>> Julianna (29:24):
Yeah. Yeah, I guess it. I guess it could.
>> Dave (29:27):
Yeah.
>> Julianna (29:28):
Wow. I don't know where that came from. All right.
To be continued in just a minute.
>> Dave (29:35):
You got it, man.
>> Julianna (29:41):
Welcome back, everyone. So right before the break,
we started talking about the pinkies up cherry and
blueberry rose cider from Botanist and Barrel in
North Carolina. Um, yeah, the color on this is
just really beautiful. And it's just dry enough
for me. Not too dry.
>> Dave (30:02):
Yeah, no, I agree.
>> Julianna (30:03):
And the flavor, well, it's, it's.
>> Dave (30:08):
It's got the berries, it's got the apple, but
it's, it's. Again, it's like the other one. It's
very tart and very dry, and it just really
reinforces. So these two places, Botanist and
Barrel in Atlanta Hard cider, they're like less
(30:29):
than six hours away from each other. One's in
North Carolina, one's in Atlanta, which doesn't
necessarily mean anything, but they're both
southeast, but they're, they're approaches to
making cider could not be any more. More
different, I don't think, because Atlanta Hard
Cider, they're like, we like apples. We're gonna
(30:50):
make apple cider. Apples are always going to be
like the forefront. We may add other fruits and
different things to it, but it's. They probably
have a house yeast that they use and they, they
just do it.
>> Julianna (31:04):
Sure.
>> Dave (31:05):
And it makes variations on a clean ciders.
>> Julianna (31:08):
Yeah.
>> Dave (31:10):
Botanist and Barrel to me is way more like a
farmhouse brewery like Jester King or Scratch or
one of these places where they live off the land
and they. And I guess it's. It's part of being a
winery too, because you're. You're dealing with a
lot of really local things and you're. You're
showcasing what, what it tastes like to live off
(31:34):
the land. Right. Like. Like if, if we were 200
years ago and we had a farm and we had some apple
trees and we were making cider just for us to live
off of or drink and stuff like this is this, is
that right? Versus the other thing. And they're
two very different takes on a similar product, you
(31:57):
know, and so this one is fruity and nice, but it's
still dry and bubbly and effervescent. And it's a
really tasty little drink that I think you would
have to be more of a wine lover to enjoy than you
(32:17):
would have to be for one of the Atlanta cider
places.
>> Julianna (32:21):
Sure, sure. I mean, when you're comparing this, if
you will, to the cherry pie that we had. Right. I
mean, they are, yes, they're different because the
flavor profile is different. But also you're
getting more terroir, if you will, from the
Botanist and Barrel.
>> Dave (32:39):
Yeah.
>> Julianna (32:39):
You know, which again, like you said, wine lovers
would really appreciate that because there's that
degree of terroir that you have in wine that, um,
some people don't like, but a lot of people do
like.
>> Dave (32:53):
Yeah. I think there's a distinction between
farmhouse and craft. You know, craft small batch.
You're really putting a lot of good things into
it. But the ingredients may not be local. The
yeast is not necessarily, um, something specific
from that you pull, you know, pulled in from
around your yard or whatever, you know. Yeah, it's
(33:15):
more controlled. This is more like we're out here
on an island and we're making stuff that is
available to us, you know, right around where we
live. Like, this is. We're living off the land,
you know, and we're expressing what it, what our
(33:35):
address tastes like, you know?
>> Julianna (33:38):
Yeah.
>> Dave (33:38):
And that's what I, I think they're doing a great
job with it. Like, this is a tasty little cider
that I think. But again, I think you have to be a
certain type of. More of a certain type of person
to enjoy this one than to enjoy the cherry pie or
some of the stuff from Atlanta, you know.
>> Julianna (33:59):
Yeah. That's fair. But I do, I. I really like this
too. This is.
>> Dave (34:05):
Yeah, no, it's a nice little drink.
>> Julianna (34:07):
Yeah, it is. Um, so what do you want to rate? The
cherry and blueberry rose? Yeah, yeah. Four. Very
good. Okay. Well, last but certainly not least.
>> Dave (34:23):
Well, we hope not.
>> Julianna (34:25):
No, we are going to go and find some cranberries.
So we're going up to New England. Oh, no, we're
staying in Atlanta. Haha. So the cranberry Craft
Cider Tartan Refreshing, it's a limited release
and this is 5.9%. Um, and they released it for the
holidays. Again, really nice color.
>> Dave (34:49):
Yeah, well, we, you know, we love like cranberry
cocktail and cranberry juice and the different
things you can do with cranberries. Um, I think
cranberry is a great component. It's, it's
something that's not easy to ingest by itself
(35:15):
because they're incredibly tart.
>> Julianna (35:17):
Sure.
>> Dave (35:18):
You know, so you have to, you have to sweeten it
or you have to mix it with something. And I think
apples are a good way to offset some of that
tartness of the cranberry, add some sweetness,
make something that is more palatable to a lot of
people, uh, but still get that distinctive
(35:39):
cranberry flavor.
>> Julianna (35:42):
And I think this does it well.
>> Dave (35:45):
Yeah, I would agree with that. This is not sweet,
but it's not overly tart or bitter. It's very well
balanced. Has just enough apple, just enough
cranberry to make it enjoyable. Make it something
that you could, um. I'm trying to think what you
(36:06):
would pair with it though. Like
>> Julianna (36:11):
roasted meats maybe.
>> Dave (36:12):
Yeah.
>> Julianna (36:13):
You know, I mean this is like, I think they're
catering this to the holidays and the cold
weather, you know, and that kind of thing.
>> Dave (36:21):
Yeah, like ideally, like, if we'd had this during
Thanksgiving, I think like you could, this could,
could be your perfect dinner beverage, you know?
Yeah, mhm. Absolutely. Some roasted, you know,
savory foods and things. And like wash it down
with this. Yeah. 100%.
>> Julianna (36:42):
Yeah. But also. And maybe I'm crazy, but.
>> Dave (36:46):
Well, stop it. Maybe.
>> Julianna (36:48):
But like some of the, um, like lobster, you know,
like with lots of butter. With the lobster having
something like this to cut through the butter.
>> Dave (36:56):
Fatty and.
>> Julianna (36:56):
Yeah, yeah, yeah. To cut through. That might be
nice too. Yeah. I like this a lot and I, I like
what they did, you know, it's not heavy handed.
It's very balanced.
>> Dave (37:06):
I would like to visit both of these places.
>> Julianna (37:09):
I, I think this will definitely be on our. Yeah,
both of these will be on our list for sure.
>> Dave (37:13):
Yeah.
>> Julianna (37:13):
What do you want to rate the cranberry?
>> Dave (37:15):
I, I, uh, mean we, I don't think we should go.
Yeah, well, yeah.
>> Julianna (37:19):
Four.
>> Dave (37:20):
Yeah.
>> Julianna (37:20):
Yeah. Very good. Uh, what a great pairing of two.
Really. I. Solid cider ease.
>> Dave (37:31):
Well, you know, and it's just nice to step away
from beer a little bit, you know, for a moment and
like try something else that provides a different
perspective on fermentation and um, just get to
sample some things from the southeast, you know,
(37:54):
like families that are sharing what they love.
Yeah, it's nice.
>> Julianna (37:58):
Yeah, no, it is. Um, and, and cheers. To both of
these cideries.
>> Dave (38:03):
Absolutely.
>> Julianna (38:03):
What a great, great, great thing. Well, that's
going to do it for us today. Good old boy Dave.
Thanks for hanging out. Yeah, this is good old gal
Juliana. Keep on chuggling and we'll catch you
next time.
>> Dave (38:17):
I just found out that a pickle was a cucumber
yesterday.
>> Announcer (38:21):
We hope you enjoyed this episode. If you're
listening to us online, do yourself a favor and
tap. Just tap it in the subscribe button.
>> Julianna (38:30):
Give it a little tappy tap, tap, taparoo.
>> Announcer (38:33):
The easiest way to listen to our show is to ask
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(38:55):
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feedback as well. Come back, join us for another
(39:18):
episode and keep on sipping.
>> Dave (39:35):
M.
>> Announcer (40:05):
This has been a 110 hand production of sips, suds
and smokes, a program devoted to the appreciation
of some of the finer slices of life. From the dude
in the Basement Studios, your host, the Good Old
boys. We'll see you all next time.
On the next episode of sips, suds and smokes.
>> Julianna (00:04):
Today we're trying some craft ciders from Atlanta
hard cider company in Marietta, Georgia. And then
the couple of botanist and barrel cidery and
winery ciders in cedar Grove, North Carolina.
>> Dave (00:18):
The Atlanta hard cider company Ciders we'll be
trying today are the crisp apple craft cider, the
tepache pineapple cider, the cherry pie craft
cider, and the cranberry craft cider. The botanist
and, um, barrel ciders and cidery and winery
(00:41):
ciders we'll be trying. Are pinkies up? Um, cherry
and blueberry and the farmhouse cider seriously
dry.
>> Announcer (00:53):
We'll be right back after this break. Brought to
(01:18):
you almost live from the dude in the basement
studios.
>> Dave (01:21):
Why?
>> Announcer (01:22):
Because that's where the good stuff is. It sips,
suds and smokes with your smoke. And host, the
good old boys. Suds, Suds, Suds. It's time for
(01:53):
more suds.
>> Julianna (01:59):
Welcome, everyone. How are we today? All right,
here we are for another knocking it around.
Knocking it around. Yep. So here we are for
another stud segment where we believe it only
takes one rotten apple to spoil the bunch. And it
only takes one good old boy to spoil the episode.
>> Dave (02:20):
I like this.
>> Julianna (02:22):
Sure. Yeah. I'm one of your hosts. Good. Olgal.
Juliana. And joining me at the table today is the
illustrious. That one. Good old boy. Good old boy
Dave.
>> Dave (02:35):
I am better than you. So you like to think so I
like to know.
>> Julianna (02:43):
All right. As much as we love beer, I mean, and we
really do.
>> Dave (02:47):
Sure.
>> Julianna (02:48):
Sometimes it's nice to take a break and try
something a little different. Today we're trying
some craft ciders from Atlanta Hard Cider Co. Hard
in Marietta, Georgia. And then we've just
flourished this with a couple of botanist and
barrel cidery and winery ciders in Cedar Grove,
(03:11):
North Carolina.
>> Dave (03:12):
Sure.
>> Julianna (03:13):
So, good old boy Dave, I don't suppose there's any
chance you've got any information on them that
might be longer than one sentence?
>> Dave (03:21):
I mean, there's always a chance. Chance. Luckily
for us and the audience and me, these folks
actually took the time to not only build a couple
of pretty good websites, but they also added a
little bit of info on themselves. So, first, from
the Atlanta hard cider website, our story. Welcome
(03:44):
to Atlanta hard cider company and Atlanta
Distillery. Crafted from passion poured with
purpose, Our story starts with a simple love for
apples. Oh, apple, I love you so much. Fermented
apples, to be exact. What began in an Atlanta
(04:04):
garage. Well, that's a weird way to start
something with, uh, founders Mark and Liz Demo.
Dino. Sorry. Uh, brewing small batch cider has
grown into something extraordinary. A passion
driven mission to craft exceptional Apple Ford
(04:24):
beverages that bring people together. Eight years
later, that humble garage project has become
Georgia's top selling craft cider brand, which,
that's pretty cool. Now sharing its award winning
creations with cider lovers across the southeast.
>> Julianna (04:45):
Nice.
>> Dave (04:47):
Now, from the Botanist and Barrel cidery and
winery website, how we got here. Picture it. A,
uh, Southern afternoon. Sun on your face, laughter
spilling across the porch, plates of comfort food
and glasses raised in good company. That's the
(05:08):
south we love. But something was missing. The
wines on the table didn't taste like home. We're
two families tied by food, laughter, and a
stubborn belief that wine should tell a story
about where it's from. So we started making our
own wines that taste like our South. Fresh, real.
(05:32):
Born of local fruit and shared moments. Turns out
we weren't the only ones thinking like or thirsty
for that. What began as a dream became a gathering
place for friends, neighbors, and anyone who
believes in flavor that speaks of land and people.
Botanist and Barrel isn't just a winery. It's a
(05:55):
celebration. It's also a cidery.
>> Announcer (05:57):
Haha.
>> Dave (05:57):
Uh-huh. It's a celebration of family, community,
and the wild geography of the South. Come raise a
glass with us and taste what home feels like.
>> Julianna (06:10):
You know, I'm proud of you. That was a lot of
words.
>> Dave (06:12):
That was a lot of words. Man. I'm gonna need a
drink after you're
>> Julianna (06:15):
ready for a cider, huh?
>> Dave (06:16):
Well, I'll tell you what I like about this. They
both started as passion projects with people who
weren't really in the business or whatever, and
they saw something that they wanted to bring, you
know, for themselves and for the people they love
and, and, and then they grew it from there. I
think they both take two different approaches to
(06:38):
how they do it, but, um, I like that there, that
there's a shared passion with both these places.
So it'll be interesting to see how their ciders,
how it translates. Yeah, there you go.
>> Julianna (06:52):
Uh, that's cool.
>> Dave (06:52):
Rock and roll.
>> Julianna (06:53):
Okay, now let's see if you can keep up, um, on the
success train of speaking words and give us
today's lineup.
>> Dave (07:01):
Okay. More words. Here we go. The Atlanta Hard
Cider Company Ciders we'll be trying today are the
crisp apple craft cider, the tapache pineapple
cider, the cherry piece craft cider, and the
(07:21):
Cranberry craft cider. Luckily, a lot of those
words were the same words over and Over.
>> Julianna (07:26):
Okay, well, that's good.
>> Dave (07:29):
Uh, and the botanist and barrel ciders and cidery
and winery ciders. Well, that's a lot of tongue
twisters. We'll be trying. Are the, uh, pinkies
up? Cherry and blueberry rose and the farmhouse
cider. Seriously dry cider.
>> Julianna (07:53):
Yes. Very good. All right.
>> Dave (07:55):
Yeah.
>> Julianna (07:56):
So just as a reminder, we are going to be tasting
these beers on, uh, these beers. Listen to me.
These ciders on the fly.
>> Dave (08:04):
Yeah. Yeah.
>> Julianna (08:05):
And then we're going to be rating them between 1
and 5.
>> Dave (08:07):
Sure.
>> Julianna (08:08):
5 being El Besto and 1 being Stinko. Sure. Yes.
>> Dave (08:16):
Yeah.
>> Julianna (08:18):
So, uh, yeah, let's get to it.
>> Announcer (08:19):
Right?
>> Dave (08:20):
Let's do it. Let's drink this stuff.
>> Julianna (08:22):
Let's drink this stuff. Okay. Well, the first one
is going to be the crisp apple. We're starting off
with the basic, if you will. This one is from
Atlanta Hard Cider Company. So this one is, uh,
their flagship cider. Slightly sweet and crisp
with a smooth, refreshing finish. Crafted with in
(08:44):
the traditional European style. It's an easy
drinker and it is 5.9% ABV.
>> Dave (08:51):
Nice.
>> Julianna (08:52):
Okay. Color's good?
>> Dave (08:54):
Yeah, it's nice. It's a steel cider, so it's not
like super bubbly or anything.
>> Julianna (09:01):
Not super active, if you will.
>> Dave (09:03):
Right.
>> Julianna (09:03):
Okay.
>> Dave (09:07):
Good mouth feel. I'll tell you what I like about
it is that it, it's a simple, basic apple cider
that they didn't backfill with a lot of sugar. Um,
you know, some of these, like, angry orchard and
cider boys and some of these people, they, they
(09:29):
make a cider and, and I don't know what, you know,
maybe they use crab apples or, you know, horse
apples or whatever butt, um, apples maybe. But
then they feel like they have to just back sweeten
it with a bunch of sugar and it just, it turns it
into this sugary little drink. And it's like if
(09:51):
you're gonna drink cider, like you want to drink a
grown up hard cider, this is kind of what it
should taste like. This is maybe not the best one
I've ever had, but this is a solid apple cider.
Kind of dry, not, not super dry, but it's a pretty
dry, tart apple cider that's just sweet enough to
(10:12):
make it palatable. Yeah, I like it.
>> Julianna (10:14):
Okay.
>> Dave (10:15):
What do you think?
>> Julianna (10:16):
Yeah, um, I do too. And you know, like, getting
back to like the sweetness versus non sweetness,
etc. When you're, when you're talking about Angry
Orchard compared to a craft cidery, I mean, in a
way it's apples and oranges, don't you think, in
the way that they are making their apple cider.
>> Dave (10:42):
Apples and oranges. I get it. It was a joke,
right?
>> Julianna (10:45):
Well, it wasn't, uh, necessarily a joke. It just
sort of worked out that way. Gotcha.
>> Dave (10:48):
Uh, yeah.
>> Julianna (10:50):
All right. To be continued after the break.
Welcome back, everyone. So before the break we
were talking about, um, the show.
>> Dave (11:05):
Well, obviously Hard cider company.
>> Julianna (11:07):
Yes, Chris Apple. Right. So we're doing not
necessarily a takeover of One Cidery. We have two
cideries that we're going to talk about today. But
before the break we were talking about the Crisp
Apple, um, which is their flagship from Atlanta
Hard Cider. And what I find interesting in what
(11:29):
good old boy Dave was talking about before, um, in
the first segment is we've got big places like
Angry Orchard and then we've got nice, small, more
crafty cideries like Atlanta Hard Cider and, um,
and Botanist and Barrel. And I wonder with part of
the flavor of the apples is you got mass produced
(11:53):
apples and then you don't have mass produced
apples. And the selectivity maybe of the apples
helps make it so you don't have to like overly
backfill.
>> Dave (12:03):
Yeah. I mean, if you think about how much Angry
Orchard m. Like how many gallons, millions of
gallons or whatever they make a year, like how
many apples and how much of the flavor is actually
from apples versus some sort of apple type.
>> Julianna (12:22):
Right.
>> Dave (12:23):
Chemical or whatever.
>> Julianna (12:25):
And so like to relate, in the beer world, there
are the Budweisers, the Michelobs, and all of
those of the world. Fine. For some people.
>> Dave (12:32):
Those, if that's what you like.
>> Julianna (12:33):
Right, Exactly. And so like, to me that, um,
equates to Angry Orchard and cider is like that.
But whereas you and I like a more crafty approach.
>> Dave (12:47):
Yeah.
>> Julianna (12:47):
Uh, this one's hitting us pretty good, isn't it?
>> Dave (12:50):
There you go. Yeah, no, it was a very tasty. Just
dry enough.
>> Julianna (12:55):
Right. Not overly sweet, just, you know, but a
really good gateway for those craft beer likers or
lovers, well, that want to maybe get into cidery
for one reason or another. Starting off with
something like this is nice. That.
>> Dave (13:10):
Or if you're a non gluten person or you're a wine
person who's going to hang out with somebody at a
brewery or whatever. This is the kind of cider you
could drink or something you can drink that won't
hurt your stomach and sure. You know, won't make.
You have to think. You have to like beer.
>> Julianna (13:28):
Sure.
>> Dave (13:28):
You know.
>> Julianna (13:29):
Yeah. So what shall we Rate the CRISP Apple. Yeah,
good. 4. Okay, well, now let's kind of switch
gears in a way. Let's go to the botanist and
barrel the farmhouse cider. Seriously dry.
>> Dave (13:49):
Incredibly different. Like this is. This could not
be any more. More different of an experience from
the previous one. I mean, look at the color
difference.
>> Julianna (14:00):
True. Okay, so this one is 6.9% ABV. Yeah, fine.
Um, it's unfiltered, unpasteurized to show the
true terroir of the southern apple. I'm assuming
this is like a North Carolina type of thing. While
fermentation shows off a bright tropical fruit
like pineapple and citrus note. And the finish is
(14:20):
bone dry now. Yes.
>> Dave (14:23):
Color, first thing, appearance. So the very first
one is like sort of a nice golden, you know,
orange. Then this one looks. There's hardly any
color.
>> Julianna (14:35):
I know. It's very pale. It's like a very light
wine.
>> Dave (14:38):
Yeah. And it's very bubbly, very effervescent.
>> Julianna (14:42):
Uh, are you smelling any terroir?
>> Dave (14:45):
I mean, it smells a little more like tropical,
like pineapple or something than it does apples to
me.
>> Julianna (14:56):
Okay.
>> Dave (14:56):
But there is still a little bit of an apple aroma.
>> Julianna (15:05):
Yeah, dry.
>> Dave (15:07):
Super dry. Like no sweetness. This is like a white
wine.
>> Julianna (15:13):
It is, except an apple.
>> Dave (15:14):
And it's got like a little, little bit of that jaw
clench sort of acidity.
>> Julianna (15:22):
Yeah.
>> Dave (15:23):
On the back end.
>> Julianna (15:24):
Yeah. The saliva comes forward after this goes
down.
>> Dave (15:27):
Yeah. This thing's pulling the, the moisture out
of you.
>> Julianna (15:31):
Right.
>> Announcer (15:33):
Ah.
>> Dave (15:33):
Um, very, very farmhouse. Like, like if you enjoy
mixed fermentation beers. Um, like those subtle
dry farmhouse beers that are, they're tart. I
won't say sour. They're very tart. Uh, dry. This
(15:54):
is, this is like very artisanal to me. Like the,
the, the Land on one is a good craft cider. Right.
This one is like you go to France and get an
artist. Like some of the stuff we've had from
France and Italy.
>> Julianna (16:10):
Sure.
>> Dave (16:10):
That's what this one is like. It's very artisanal.
More you can tell they're a winery as well as a
cidery because they, they make their ciders to
resemble wine in a way in the same sort of
methodology. To me.
>> Julianna (16:25):
It's very impressive.
>> Dave (16:26):
Yeah, no, it's very. But it's. But listen, this
one's way more advanced. The Atlanta one.
>> Julianna (16:31):
Mhm.
>> Dave (16:31):
You could just ease into that and a lot of people
who like apples will enjoy it. This one you're
going to have to bring your A game to really be
into into it, I think.
>> Julianna (16:43):
Sure. But Again, for somebody that's highly into
craft, this is the craft.
>> Dave (16:49):
If you're. And if you're really into wine, too.
>> Julianna (16:51):
Yeah.
>> Dave (16:51):
You know, like the wine lovers, I think, would
really get into that.
>> Julianna (16:55):
Oh, sure. Uh, sure. And the layers of flavor.
>> Dave (16:58):
Yeah.
>> Julianna (16:59):
It's not just apple, whereas the Atlanta
>> Dave (17:02):
cider, it's more just a straight celebration of.
Of apples and how you ferment them. This is,
you're. You're taking not only apples, soil, like
everything. You're putting it all into it and, uh,
really creating something that's truly local
experience.
>> Julianna (17:20):
Yeah, yeah, true. Okay, what shall we rate the,
um, the farmhouse cider?
>> Dave (17:28):
I think it would be wrong to. To go any. I mean, I
think they're both. Yeah. M. Now, we didn't really
talk about food pairings on those first two, but I
would say for the first one is like anything like,
you know, like pub grub kind of stuff.
>> Julianna (17:47):
Sure.
>> Dave (17:47):
You could drink, you know, you have a burger,
wings, whatever. The second one is more like where
you're gonna meet, you know, maybe, you know, pick
some nice cheeses or, uh, or try to, you know, go
with like a charcuterie or something. Like you're
gonna be a little pinky up kind of. I know this is
not the pinky up one, but you're going to be a
(18:09):
little more of a fancy pants. And what you pick to
eat with it, I think.
>> Julianna (18:13):
Yeah. And I think with the, uh, botanist and
barrel, I would go with like pork, you know, or
something more like. Something like farm to table
Y. Yeah, yeah, definitely.
>> Dave (18:27):
Like that kind of thing. Absolutely.
>> Julianna (18:29):
Yeah. But, um, really cool. Okay. All right, so
next up, we are going to go back to Atlanta,
right?
>> Dave (18:38):
Hot. Lana.
>> Julianna (18:40):
Hotlanta. And this one is going to be. I love the
can art on it. It's very Mexicano. M. You know,
and, um, we are going to talk about. Yeah. Is that
how you say it? Tapache?
>> Dave (18:56):
I don't know. That's how I say it.
>> Julianna (18:57):
Okay, so experience the authentic flavors and
timeless delight of tepache, a traditional Mexican
beverage dating back centuries. So tepache
pineapple cider blends, unfiltered pineapple
juice, canela and azukar merino to bring you a
refreshing balance of sweetness, tart and fizz.
(19:18):
This one is 5.9% ABV.
>> Dave (19:21):
5.9. Wow.
>> Julianna (19:22):
Yes. Right. So the color on this is going to be a
little different.
>> Dave (19:30):
Very hazy yellow.
>> Julianna (19:31):
Right. And more. More real, like yellow, like
reminds me
>> Dave (19:38):
of a wheat beer. Okay.
>> Julianna (19:40):
That kind of COVID To be continued after the
break. Welcome back, everyone. So before the
break, we started to talk about tepache, uh, which
is from. It's a pineapple cider from Atlanta Hard
Cider Company Trailer Park.
>> Announcer (20:00):
Sangria.
>> Julianna (20:02):
Or that. Yes. So in the ingredient list, besides
the pineapple juice.
>> Dave (20:10):
Yeah.
>> Julianna (20:10):
Canela is cinnamon.
>> Dave (20:12):
Cinnamon, yes.
>> Julianna (20:14):
C. And then azakar marina is a brown sugar with,
um, you know, with molasses and caramelly type of
flavors. Okay, so, yeah, so there's that. So
besides the color being really hazy and yellow,
(20:34):
this is.
>> Dave (20:36):
This is probably one of my new favorite things. I
like. I've always liked pineapple ciders. Um, I
think pineapple lends itself to the cider making
process very well, just because of all the
sweetness and just the depth of flavor you get
from pineapple anyways. But this one with that
(20:57):
little hint of cinnamon and. Yeah, there is sort
of a little bit of caramel molasses flavor in the
back end. Super tasty. And just. It's not. It's
not overly sweet, but it's. It's sweeter. It's
definitely sweeter than the crisp apple, but it's
not cloying or anything like that. It's just a
(21:18):
nice, tasty beverage that you would kind of just
want to maybe just sip on a warm day, you know,
and have a nice cold one and, you know, have some
fish tacos or some chicken or something with
>> Julianna (21:36):
it, you know, I mean, this one. This one is really
impressive because the. The cinnamon is not overly
sweet.
>> Dave (21:43):
Right?
>> Julianna (21:43):
You. You feel it.
>> Dave (21:44):
It's not. It doesn't punch in the face. You know,
it's not. It doesn't take over. And cinnamon, if
you and aren't careful with it, will very easily.
>> Julianna (21:53):
It'll burn you. Right. So the combination. And can
you still taste apples in the background?
>> Dave (21:59):
A little bit, yeah. Yeah.
>> Julianna (22:00):
Which is nice. I mean, so, you know, it's still a
cider, an apple cider, but the sweetness of the
pineapple is better than the back filling of the
apples, if you will.
>> Dave (22:11):
I mean, you know how, like, sometimes we have
tried those, like a pilsner that's like a single
hop pilsner, where they make a nice base beer, and
then they let the. The hop sort of showcase be
the, you know, be the star. This is like, they
have some apples in there, and they're. But
(22:32):
they're just sort of the backbone of the thing,
and they let the pineapple and the cinnamon and
the sugar sort of float on top and be the star of
the show. And then the apples are just sort of
back there making part of the. The base of the
thing, so it's nice. Yeah, it's really cool.
>> Julianna (22:51):
I'm. I'm really impressed. I. I did not know how I
was going to feel about this, you know, pineapple.
>> Dave (22:58):
I got to go back and get some more of this.
>> Julianna (22:59):
Yeah. Yeah. This is really good. So what shall we
rate?
>> Dave (23:04):
I'm gonna tip.
>> Julianna (23:06):
Yeah. Five.
>> Dave (23:07):
Gotta go. Five, man.
>> Julianna (23:08):
Yeah,
>> Dave (23:12):
I like this.
>> Julianna (23:14):
Yeah, that's. That's a wow factor for sure. Okay.
Um. Still sticking with Atlanta Hearth Cider
Company. We're now going to cherry pie.
>> Dave (23:25):
I am a cider drinker. I drinks it all on the day.
>> Julianna (23:33):
Yes, well, we are cider drinkers today.
>> Dave (23:36):
We are.
>> Julianna (23:37):
Okay, so this cider is as good as your grandma's
cherry pie.
>> Dave (23:41):
What? Well, come on now.
>> Julianna (23:44):
Hey, that's a bold statement, but they're up for
it. So it's a perfectly balanced, seasonal blend
of tart and sweet cherries, full, um, with apples,
and then finishes with a slight hint of cinnamon
sticks. And again, 5.9% ABV. Color is absolutely
gorgeous.
>> Dave (24:03):
Beautiful. I think the. Look. The color on is
great. I think it's. It smells nice. There's a.
Obviously some apple, a little bit of the cherry.
Um, let me see if I can pick up any cinnamon. Uh,
maybe a little bit in the aroma, but I'm not sure.
(24:25):
Um, but the flavor on this one. And maybe because
we're coming off of what was possibly the greatest
thing that's ever been made ever, with the
tapache. Um, I'm not feeling it. And it's not as
good as my grandma's cherry pie. All right, so I'm
gonna say that.
>> Julianna (24:42):
But was your grandma's cherry pie sweet?
>> Dave (24:45):
Uh, well, I mean, not overly sweet, but this.
This. The. And again, this is a tasty cider. Okay,
I'm gonna say that. And there's a nice cherry.
It's got a nice apple backbone to it. And then the
(25:06):
chairs are. There maybe some cinnamon. But it's
kind of subtle to me, and it. It just doesn't
express itself in the way that the tapachi did.
And so I guess I. Maybe it's unfair of me to
compare anything to tepache, because that's my new
(25:26):
love. Um, but, yeah, I mean, I think this is a
good cider, but it's not. It's not great.
>> Julianna (25:34):
Okay.
>> Dave (25:35):
It's okay.
>> Julianna (25:36):
Well, we can. It's okay for us to have different.
Right? We can agree to disagree. I don't
necessarily enjoy something that's overly cherry,
because then I feel like it's Syrupy. Yeah. And
what I like about this is it's not syrupy. The
texture on it is light.
>> Dave (25:54):
Yeah.
>> Julianna (25:55):
And the flavor is light. And I'm okay with that. I
don't want an overly charged.
>> Dave (26:02):
I think a lot of people would really like this
cider.
>> Announcer (26:06):
Yeah.
>> Julianna (26:06):
Um, okay.
>> Dave (26:07):
So until they have departure.
>> Julianna (26:10):
Oh, my God. Okay, fine, Mr. Pineapple. It's cool.
Now, what would you pair then with a cherry cider?
>> Dave (26:24):
I, um, would pair this with tepache, and then I
would just stop drinking this and drink. No, I'm
just kidding. Um, no, I think I would. I think
this you could have with, like, a burger. Like,
this is another one. Like the first one where
instead of. If you're not. If you're drinking this
instead of beer, then just. Just eat what you're
(26:46):
going to eat. You know, it's. Because, like I
said, it's. It's not supercharged in the flavor.
It's nice and everything. But I think you could
pretty much pair it with whatever. Like, you could
just drink this.
>> Julianna (26:59):
Yeah. I could even see, like, fish tacos with
this.
>> Dave (27:02):
I don't know. Fish tacos, beef tacos, chicken
tacos, pork tacos.
>> Julianna (27:10):
Tacos with tacos and a side of
>> Dave (27:14):
tacos and a little bit of taco on the side. Yeah,
no, of course.
>> Julianna (27:16):
But I also feel like maybe a sweet bread would be.
>> Dave (27:20):
Yeah.
>> Julianna (27:21):
Nice with it, too.
>> Dave (27:22):
Yeah, you can have bread. Bread's good. People
like it.
>> Julianna (27:25):
You know, like a, uh. Like a buttery pastry with
it.
>> Dave (27:30):
Maybe like a cherry tart.
>> Julianna (27:36):
Not helping here.
>> Dave (27:37):
I'm not helping.
>> Julianna (27:38):
No, you're not. Okay, so what are we going to rate
the cherry pie from Atlanta? Hard cider.
>> Dave (27:43):
This or that or.
>> Julianna (27:44):
I'm going for all.
>> Dave (27:45):
Uh, right, we're going for. Go for it.
>> Julianna (27:50):
Okay, now for something different. Right.
>> Announcer (27:54):
Trailer park sangria.
>> Julianna (27:58):
No, this is gonna be the probably fart water.
What? No, this is gonna be the pinkies up. Uh,
cherry and blueberry rose. Okay.
>> Dave (28:11):
Ooh la la. Do I have to have my pinky up when I
drink it?
>> Julianna (28:15):
I don't know if you can do that. That might be too
much to hold the glass and have your pinky up.
>> Dave (28:21):
You're saying I have weak fingers?
>> Julianna (28:23):
I'm just saying things can be complicated.
>> Dave (28:25):
It is sometimes sort of pinkish.
>> Julianna (28:27):
It is. Okay, so this is a cheeky twist on your
usual cider. Bubbly, wild, fermented, packed with
bubbly fart water. Oh, my gosh. It's balancing
crisp apple with cherries and blueberries. Um,
it's perfect for those that appreciate a bit of
sass in their glass.
>> Dave (28:47):
Wow.
>> Julianna (28:48):
Like some people that I am. Yes. And this is 6.9%
ABV.
>> Dave (28:54):
I will say of the ones we've had so far, this has
the best aroma.
>> Julianna (28:59):
Okay.
>> Dave (28:59):
Like the blueberry and the, like the cherry and
the smelling.
>> Julianna (29:03):
But you're smelling all of it.
>> Dave (29:04):
It's very vibrant.
>> Julianna (29:05):
Okay.
>> Dave (29:06):
It's, it's just, it. It's engaging and it makes
you want to drink it, you know?
>> Julianna (29:13):
And I mean, from the outset, it looks like it
could be a rose.
>> Dave (29:17):
Yeah.
>> Julianna (29:18):
A frozen well, ros. Yes. Okay.
>> Dave (29:22):
If you get it cold enough, it could be a froze.
>> Julianna (29:24):
Yeah. Yeah, I guess it. I guess it could.
>> Dave (29:27):
Yeah.
>> Julianna (29:28):
Wow. I don't know where that came from. All right.
To be continued in just a minute.
>> Dave (29:35):
You got it, man.
>> Julianna (29:41):
Welcome back, everyone. So right before the break,
we started talking about the pinkies up cherry and
blueberry rose cider from Botanist and Barrel in
North Carolina. Um, yeah, the color on this is
just really beautiful. And it's just dry enough
for me. Not too dry.
>> Dave (30:02):
Yeah, no, I agree.
>> Julianna (30:03):
And the flavor, well, it's, it's.
>> Dave (30:08):
It's got the berries, it's got the apple, but
it's, it's. Again, it's like the other one. It's
very tart and very dry, and it just really
reinforces. So these two places, Botanist and
Barrel in Atlanta Hard cider, they're like less
(30:29):
than six hours away from each other. One's in
North Carolina, one's in Atlanta, which doesn't
necessarily mean anything, but they're both
southeast, but they're, they're approaches to
making cider could not be any more. More
different, I don't think, because Atlanta Hard
Cider, they're like, we like apples. We're gonna
(30:50):
make apple cider. Apples are always going to be
like the forefront. We may add other fruits and
different things to it, but it's. They probably
have a house yeast that they use and they, they
just do it.
>> Julianna (31:04):
Sure.
>> Dave (31:05):
And it makes variations on a clean ciders.
>> Julianna (31:08):
Yeah.
>> Dave (31:10):
Botanist and Barrel to me is way more like a
farmhouse brewery like Jester King or Scratch or
one of these places where they live off the land
and they. And I guess it's. It's part of being a
winery too, because you're. You're dealing with a
lot of really local things and you're. You're
showcasing what, what it tastes like to live off
(31:34):
the land. Right. Like. Like if, if we were 200
years ago and we had a farm and we had some apple
trees and we were making cider just for us to live
off of or drink and stuff like this is this, is
that right? Versus the other thing. And they're
two very different takes on a similar product, you
(31:57):
know, and so this one is fruity and nice, but it's
still dry and bubbly and effervescent. And it's a
really tasty little drink that I think you would
have to be more of a wine lover to enjoy than you
(32:17):
would have to be for one of the Atlanta cider
places.
>> Julianna (32:21):
Sure, sure. I mean, when you're comparing this, if
you will, to the cherry pie that we had. Right. I
mean, they are, yes, they're different because the
flavor profile is different. But also you're
getting more terroir, if you will, from the
Botanist and Barrel.
>> Dave (32:39):
Yeah.
>> Julianna (32:39):
You know, which again, like you said, wine lovers
would really appreciate that because there's that
degree of terroir that you have in wine that, um,
some people don't like, but a lot of people do
like.
>> Dave (32:53):
Yeah. I think there's a distinction between
farmhouse and craft. You know, craft small batch.
You're really putting a lot of good things into
it. But the ingredients may not be local. The
yeast is not necessarily, um, something specific
from that you pull, you know, pulled in from
around your yard or whatever, you know. Yeah, it's
(33:15):
more controlled. This is more like we're out here
on an island and we're making stuff that is
available to us, you know, right around where we
live. Like, this is. We're living off the land,
you know, and we're expressing what it, what our
(33:35):
address tastes like, you know?
>> Julianna (33:38):
Yeah.
>> Dave (33:38):
And that's what I, I think they're doing a great
job with it. Like, this is a tasty little cider
that I think. But again, I think you have to be a
certain type of. More of a certain type of person
to enjoy this one than to enjoy the cherry pie or
some of the stuff from Atlanta, you know.
>> Julianna (33:59):
Yeah. That's fair. But I do, I. I really like this
too. This is.
>> Dave (34:05):
Yeah, no, it's a nice little drink.
>> Julianna (34:07):
Yeah, it is. Um, so what do you want to rate? The
cherry and blueberry rose? Yeah, yeah. Four. Very
good. Okay. Well, last but certainly not least.
>> Dave (34:23):
Well, we hope not.
>> Julianna (34:25):
No, we are going to go and find some cranberries.
So we're going up to New England. Oh, no, we're
staying in Atlanta. Haha. So the cranberry Craft
Cider Tartan Refreshing, it's a limited release
and this is 5.9%. Um, and they released it for the
holidays. Again, really nice color.
>> Dave (34:49):
Yeah, well, we, you know, we love like cranberry
cocktail and cranberry juice and the different
things you can do with cranberries. Um, I think
cranberry is a great component. It's, it's
something that's not easy to ingest by itself
(35:15):
because they're incredibly tart.
>> Julianna (35:17):
Sure.
>> Dave (35:18):
You know, so you have to, you have to sweeten it
or you have to mix it with something. And I think
apples are a good way to offset some of that
tartness of the cranberry, add some sweetness,
make something that is more palatable to a lot of
people, uh, but still get that distinctive
(35:39):
cranberry flavor.
>> Julianna (35:42):
And I think this does it well.
>> Dave (35:45):
Yeah, I would agree with that. This is not sweet,
but it's not overly tart or bitter. It's very well
balanced. Has just enough apple, just enough
cranberry to make it enjoyable. Make it something
that you could, um. I'm trying to think what you
(36:06):
would pair with it though. Like
>> Julianna (36:11):
roasted meats maybe.
>> Dave (36:12):
Yeah.
>> Julianna (36:13):
You know, I mean this is like, I think they're
catering this to the holidays and the cold
weather, you know, and that kind of thing.
>> Dave (36:21):
Yeah, like ideally, like, if we'd had this during
Thanksgiving, I think like you could, this could,
could be your perfect dinner beverage, you know?
Yeah, mhm. Absolutely. Some roasted, you know,
savory foods and things. And like wash it down
with this. Yeah. 100%.
>> Julianna (36:42):
Yeah. But also. And maybe I'm crazy, but.
>> Dave (36:46):
Well, stop it. Maybe.
>> Julianna (36:48):
But like some of the, um, like lobster, you know,
like with lots of butter. With the lobster having
something like this to cut through the butter.
>> Dave (36:56):
Fatty and.
>> Julianna (36:56):
Yeah, yeah, yeah. To cut through. That might be
nice too. Yeah. I like this a lot and I, I like
what they did, you know, it's not heavy handed.
It's very balanced.
>> Dave (37:06):
I would like to visit both of these places.
>> Julianna (37:09):
I, I think this will definitely be on our. Yeah,
both of these will be on our list for sure.
>> Dave (37:13):
Yeah.
>> Julianna (37:13):
What do you want to rate the cranberry?
>> Dave (37:15):
I, I, uh, mean we, I don't think we should go.
Yeah, well, yeah.
>> Julianna (37:19):
Four.
>> Dave (37:20):
Yeah.
>> Julianna (37:20):
Yeah. Very good. Uh, what a great pairing of two.
Really. I. Solid cider ease.
>> Dave (37:31):
Well, you know, and it's just nice to step away
from beer a little bit, you know, for a moment and
like try something else that provides a different
perspective on fermentation and um, just get to
sample some things from the southeast, you know,
(37:54):
like families that are sharing what they love.
Yeah, it's nice.
>> Julianna (37:58):
Yeah, no, it is. Um, and, and cheers. To both of
these cideries.
>> Dave (38:03):
Absolutely.
>> Julianna (38:03):
What a great, great, great thing. Well, that's
going to do it for us today. Good old boy Dave.
Thanks for hanging out. Yeah, this is good old gal
Juliana. Keep on chuggling and we'll catch you
next time.
>> Dave (38:17):
I just found out that a pickle was a cucumber
yesterday.
>> Announcer (38:21):
We hope you enjoyed this episode. If you're
listening to us online, do yourself a favor and
tap. Just tap it in the subscribe button.
>> Julianna (38:30):
Give it a little tappy tap, tap, taparoo.
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The easiest way to listen to our show is to ask
Siri, Alexa, Google, Uncle Larry, or whoever it is
that talks to you on your phone play podcast. Sip,
Suds and Smokes. We love your feedback and you can
reach us at info at sip, suds and smokes.com Our
tasting notes flow out on Twitter and Instagram
with our handle ipsudsandsmokes and our Facebook
(38:55):
page is always buzzing with lots of news. You'll
also be able to interact with the thousands
millions of other fans on those social media
platforms. Do us a favor, take the time to rate
this episode. If you're listening to us online,
that's a big help to us and we get to see your
feedback as well. Come back, join us for another
(39:18):
episode and keep on sipping.
>> Dave (39:35):
M.
>> Announcer (40:05):
This has been a 110 hand production of sips, suds
and smokes, a program devoted to the appreciation
of some of the finer slices of life. From the dude
in the Basement Studios, your host, the Good Old
boys. We'll see you all next time.
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