“The Daily Drink” brings you a must-try libation from our booze columnist Zach Geballe.
If you hadn’t noticed, cider is undergoing a massive resurgence in popularity over the last few years. Thanks to our world-class apple orchards, Seattle (and the Pacific Northwest in general) should be an epicenter of excellent cider, and we’re heading in that direction. Leading the charge is the Seattle Cider Company, the first cidery within the city since Prohibition. Their Dry Cider is a great example of what we can make: crisp and complex, with a pale complexion that belies citrus and peach notes. It is indeed extremely dry, so if you like your ciders more on the sweet side, it’s not for you. I had this one at the Nabob in Queen Anne, but it’s available in a number of bars and stores throughout the city.
Zach Geballe does a lot of drinking. When he’s not working at The Dahlia Lounge or for his business Vine Trainings, he’s studying for the Court of Master Sommeliers Exam. His weekly column here at Seattle Weekly, The Bar Code, endeavors to inspire, educate and sometimes poke fun at all things beer, wine and spirits related.