I love an early morning walk when the sun distills the crystalline sky, a slight nip in the air almost stings your lungs, frost crisply alights on the grass. A good fall morning. It germinates the seeds of life and tautens the sails of felicity. Pulls the hues into clear view. I know this is kind of a peculiar start to a cider review but it's the most obvious metaphor I could think of to explain how I like cider to taste. Maybe a more straight-forward description would be to say that I like ciders best when the are cold, dryly tart, light and effervescent.
Reverend Nat's Revelation Newtown Cider is like a late spring morning, to extend my metaphor a little bit longer. It's still quite refreshing and still grows that electric touch of life inside you but the air is warm enough to move through and the nip isn't fully present. It doesn't quite have that same bracingly invigorating vitality. All of this is to say that it is rather tasty, restorative and has a certain amount of vim to it but that it is not quite crisp or lissome enough. There's a fullness, a richness to it that lingers in your mouth a little longer than I would like. The bubbles pinch your lips and there's a nice high country dryness but the bubbles don't tickle your tongue and the aridity doesn't quite outlast the volume and depth of the apples. It's a little to full-figured for my liking, the flavor staying a little thick in your mouth. None of this is to say that I don't like Rev Nat's. I like it a great deal in fact, actually, more than any other commercially marketed cider I have had yet.
It's very enjoyable, especially if on tap. It is a very little bit on the pricey side - this 500 ML bottle cost me $6.50 and it was on sale - but it is what might be called a "true cider" being made from pippins, one of the original cider apples that arrived along with those notorious cider-swilling pilgrims aboard the Mayflower. To be fair, their water was just crammed full with heated up and angry pestilential bacteria so cider was the safer choice when reaching for refreshment. Currently most ciders are made with standard snacking apples instead of those traditional cider apples the pilgrims mashed and fermented to wet their whistles on. Not many farmers grow cider apples in the U.S. these days. In fact, if you're looking for a lucrative farming option, pippins might be your ticket to wealth providing the cider fad continues to wax as I suspect it will, especially given it's gluten-free status and the current gluten-free frenzy. Anyway, what I'm getting at is, ciders made purely from pippins are somewhat rare so naturally they're going to cost more, and while you can now drink the water from your tap without worrying about bacteria - chlorine and fluoride aside - why should you when there's plenty of perfectly good ciders out there, like Reverend Nat's.
To learn more about Reverend Nat's Hard Cider go to http://reverendnatshardcider.com/
Reverend Nat's Revelation Newtown Cider is like a late spring morning, to extend my metaphor a little bit longer. It's still quite refreshing and still grows that electric touch of life inside you but the air is warm enough to move through and the nip isn't fully present. It doesn't quite have that same bracingly invigorating vitality. All of this is to say that it is rather tasty, restorative and has a certain amount of vim to it but that it is not quite crisp or lissome enough. There's a fullness, a richness to it that lingers in your mouth a little longer than I would like. The bubbles pinch your lips and there's a nice high country dryness but the bubbles don't tickle your tongue and the aridity doesn't quite outlast the volume and depth of the apples. It's a little to full-figured for my liking, the flavor staying a little thick in your mouth. None of this is to say that I don't like Rev Nat's. I like it a great deal in fact, actually, more than any other commercially marketed cider I have had yet.
It's very enjoyable, especially if on tap. It is a very little bit on the pricey side - this 500 ML bottle cost me $6.50 and it was on sale - but it is what might be called a "true cider" being made from pippins, one of the original cider apples that arrived along with those notorious cider-swilling pilgrims aboard the Mayflower. To be fair, their water was just crammed full with heated up and angry pestilential bacteria so cider was the safer choice when reaching for refreshment. Currently most ciders are made with standard snacking apples instead of those traditional cider apples the pilgrims mashed and fermented to wet their whistles on. Not many farmers grow cider apples in the U.S. these days. In fact, if you're looking for a lucrative farming option, pippins might be your ticket to wealth providing the cider fad continues to wax as I suspect it will, especially given it's gluten-free status and the current gluten-free frenzy. Anyway, what I'm getting at is, ciders made purely from pippins are somewhat rare so naturally they're going to cost more, and while you can now drink the water from your tap without worrying about bacteria - chlorine and fluoride aside - why should you when there's plenty of perfectly good ciders out there, like Reverend Nat's.
Rating: 
To learn more about Reverend Nat's Hard Cider go to http://reverendnatshardcider.com/
I like your review style. It feels like a day trip and you're the eloquent tour guide! Cheers!
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