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This rose-tinged cider is one of a small line of crabapple ciders produced by Western. It has a strong nose of acidic acid, but the taste is slightly sweet and with some earthy notes. It is pretty strong, farmhouse-like, but still with a soft enough mouthfeel to be approachable. It rounds out with a nice tart finish.

Product Description:

Dolgo is an early season crab apple coming ripe the beginning of August in Sunnyside Washington, where we source our Dolgo. Since Dolgo crab apples are an extremely high acid apple we allow our Dolgo Cider to go through malolactic fermentation. This is a process where malolactic bacteria convert the malic acid in the cider into lactic acid. Lactic acid is much softer on the pallet and gives the cider a more pleasant feel. Since the malolactic bacteria live in the wood of the Dolgo barrels we use the same barrels year after year to mature the Dolgo Cider. Once out of barrel we rest the cider on plums. Our plums from this years Plum Dolgo are Italian Plums from a local Missoulians backyard. We hand crushed 300 pounds of Italian Plums and added them to the cider. The cider rested on the smashed plums for one week.