Interest in hard cider around D.C. has been growing for a long time. Part of the trend stems from the availability of ciders with greater complexity of flavors than sickly sweet tallboys of Strongbow. Many restaurants are stocking at least one cider on their drinks lists to meet the increased demand for a gluten-free alcoholic option that isn't wine.
Meanwhile, a lot of cideries have gotten creative, adding tropical flavors like hibiscus and pineapple, rather than traditional fall flavors like cranberry, pear, and ginger.
The recent increase in locally-made cider options has also helped. Options such as Maryland's Millstone and Distillery Lane, Virginia's Albemarle and Blue Bee have made cider a good local choice.
And now with Anxo, D.C. has its own cidery in two locations. Rather the traditional sparkling style found most often in the U.S., Anxo makes predominantly still sidras similar to those found in the Basque region of Spain, where it is a major part of local cuisine.Read More