Cider is a drink that has served as a complement to dishes for centuries. The aroma, tannin, acidity, and range of styles make it a peer to the finest wines and craft beers and a partner to the best of menus. Virtue Cider has taken this relationship with food a step further, by not only bringing their portfolio of old-world craft ciders to fine restaurants, but by crafting exclusive releases that make some of America’s top chefs a part of the cider making experience.
EDWARD LEE. LOUISVILLE, KY
Chef Edward Lee's Obion Cider is a blend of three components. First, Bourbon barrel aged cider for depth and complexity. Next, natively fermented single-orchard cider for distinctiveness and sharp acidity. Lastly, fresh pressed, unfermented apple juice to lend a touch of sweetness for roundness and balance.
PAUL KAHAN. CHICAGO, IL
Chef Paul Kahan's Publican Cider is a blend of a few distinct ciders, each of which is a blend of several Michigan heirloom apple varieties. One more tart, another more fruity, one left on it's lees for months. The resulting blend is a very complex cider, with notes of both English and French style ciders.
CHRIS COSENTINO. SAN FRANCISCO, CA
Chef Chris Cosentino's Offalgood Cider is a full-bodied and unfiltered blend of bittersweet and bittersharp apple varieties. It offers aromas of overripe apple and the orchard, and a dry, crisp, citrusy flavor, supported by hearty tannins- perfect for a menu of wood-fired meats and raw seafood.
ELDER HALL STILL AND SPARKLING CIDERS
JASON FRENCH. PORTLAND, OR
Chef Jason French joined us in creating two ciders- Elder Hall Still and Sparkling- both perfectly suited to pair with his trademark farmhouse fare. We set about to create a cider rich in tart, crisp apple character, light in body, and balanced with a slightly funky, farmhouse aroma.