Drunken Cherry is the earthy, aro­matic and rum-in­fused new­est re­lease from Chain Yard Ur­ban Cidery.


Jay Hildy­brant isn’t afraid to play around with in­gre­di­ents, but the head ci­der­maker at Chain Yard Ur­ban Cidery never wants to bury the best parts of cider un­der too much sugar. “For the long­est time there’s been a stig­matic idea cider needs to be sweet and needs to taste like ap­ples. To me it’s time we change that per­cep­tion. We want to cre­ate a wine- like prod­uct,” he says. “My pas­sion is def­i­nitely with cider but we al­ways try to use wine­mak­ing tech­niques. It’s very much like say­ing wine has to taste like grapes, it doesn’t make much sense.”

It’s his sto­ried back­ground in ( and con­ta­gious pas­sion for) cider that keeps the taps at Chain Yard so care­fully con­sid­ered, metic­u­lously crafted— and full of cre­ative fer­ments like the lat­est Drunken Cherry. Made with cherry wine and aged with Com­pass Dis­tillers’ rhumb (spelled funny, but it’s an un- aged white rum), Hildy­brant calls this 9.9 per­cent drink ro­bust and earthy, with a hint of sour cherry, too.

“We do some­thing that’s fairly unique here at Chain Yard. When­ever we get in a fruit juice, we ac­tu­ally cre­ate a wine from that. It pulls out in­ter­est­ing flavours and aro­mat­ics. So we’ll fer­ment the cherry and get notes like cin­na­mon and nut­meg and re­ally in­ter­est­ing nu­ances,” he says of the blend which he an­tic­i­pated would ring in at around 8.5 per­cent ABV. “The cherry went far­ther than we thought and hit 9.4 per­cent but I didn’t want to stop it be­cause there were re­ally unique notes com­ing out.”

You can taste all those nu­ances for your­self at Chain Yard ( 2606 Agri­cola Street) this week­end, Drunken Cherry is pour­ing now.

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