101 Cider Sunlit 4pk
Embrace the bright and refreshing taste of summer with 101 Cider Sunlit 4pk. Crafted with care and a commitment to quality, this cider captures the essence of sun-kissed orchards and the crispness of perfectly ripened apples. A four-pack of liquid sunshine, 101 Cider Sunlit is a delightful invitation to unwind and savor the natural flavors of handpicked fruit.
Tasting Notes
Upon opening a can of 101 Cider Sunlit, you are greeted by a burst of citrusy and floral aromas that dance with the crispness of fresh apples. The first sip reveals a harmonious blend of sweet and tart notes, with the natural acidity of the apples complemented by hints of bright lemon and a subtle effervescence. The finish is clean and invigorating, leaving a lingering brightness on the palate.
How to Enjoy
Enjoy the laid-back vibes of summer with 101 Cider Sunlit served chilled. This cider is perfect for leisurely sipping on a sunny afternoon or as a refreshing beverage for social gatherings. Serve it over ice for an extra chill factor or experiment with creating your own cider cocktails to elevate the experience.
Food Pairing
Pair 101 Cider Sunlit with a variety of light and fresh dishes to enhance its vibrant character. Try it alongside a crisp apple salad with mixed greens and a zesty vinaigrette, or complement its citrusy notes with grilled shrimp skewers. For a delightful contrast, enjoy it with a slice of lemon tart or a bowl of mixed berries.
Overall
101 Cider Sunlit 4pk encapsulates the joy of summer in a can, offering a refreshing and flavorful cider experience. With its well-balanced sweetness and lively citrus undertones, this cider is a versatile companion to a range of occasions. Whether shared with friends at a picnic or savored solo on a lazy day, 101 Cider Sunlit brings a burst of sunshine to every moment. Dive into the world of craft cider with this vibrant and easy-going creation, and let the natural flavors of the orchard brighten your day.
History
The earliest records of cidermaking date back to the first Century BC, when the Roman armies arrived in Britain. Recipes explaining how to make cider soon spread to other parts of the Roman Empire which, at that time, included territories all around the Mediterranean, from Tunisia to northern France and Portugal.
As knowledge of distillation became more widespread, so cider-based spirits (applejack and apple brandy) began to appear. The most famous of these is French – more properly, Norman – Calvados.
Production Methods and Styles
The fruit is harvested in autumn, traditionally by hand but now increasingly by using mechanical, tractor-like harvesters. Some producers favor maceration prior to pressing (which tends to extract more tannins from the skins) but in the main, the apply juice is extracted in a press or mill, and then begins fermentation – the conversion of sugars into alcohol (by either cultured or naturally occurring yeast).
Cider production methods vary from region to region and style to style. They dictate not just the cider's alcoholic strength, but also its depth of color and whether it is clear or cloudy, still or sparkling.
Alcohol levels vary considerably between ciders; most fall somewhere around 5 percent alcohol by volume (ABV), but some high-strength ciders reach 13 percent. Cider was traditionally a still, relatively dry, cloudy liquid, but modern consumers have shown a clear preference for clear, off-dry, sparkling styles.
Cider Regions
The most developed and one of the more historic regions for cider production is England – the British are the biggest consumers of cider per capita in the world. Southwest English counties such as Somerset, Devon and Cornwall have a long history of cider production, as does the East Anglian county of Suffolk and also Kent, in the southeast of the country.
Further afield, cider is very popular in Ireland and throughout Europe, mainly in regions with a Gaelic or Celtic connection, particularly Brittany, Normandy (the home of Calvados), the Basque Country, Asturias and Galicia. In Germany, the Pfalz and Rheinhessen regions produce apfelwein alongside their regular grape-based wines.