BX Press The Prospector
This cider is our driest and most astringent. An excellent choice to pair with rich foods such as local cheese or with spicy or salty items such as charcuterie or grilled meats.
The Prospector is made from 24 varieties of apples. Over 65% of the apples used in this cider are rare cider and heirloom varieties grown specifically for cider making, as their high tannin levels and other complex flavours make for a cider with deep character, layered aromatics, and a pleasantly lingering finish.
Made from fermented apple juice, cider comes in a number of varieties. English cider is dry, with fruity, tannic qualities and low carbonation. This can be found cask-conditioned in England. Normandy is another major cider-producing region, with a sweeter, more effervescent, very complex style. Ciders produced elsewhere are often sweet, simple beverages for mass consumption, though there are some good English-style ciders in North America and Norman-style ciders in Quebec.