What is Barrel-Aged Cider?

Barrel-aged or Wood-Aged ciders are ciders that are aged in wood barrels after fermentation has been completed. The type of barrels most common used for aging cider are often either second-use barrels that were previously used for aging spirits or wine, or neutral (unused) wood barrels - most commonly French Oak or American Oak barrels. 

Ciders are often aged in barrels after fermentation is complete for multiple months - or in some cases years. Barrel aging a cider will alter the flavor profile and complexity of the finished cider. Neutral oak barrels are popular amongst cider makers for aging cider. The barrel in an oak aged cider can impart aromatics and flavor notes of oak, wood, earthiness, and surprising characteristics like vanilla or clove. Oak aging can also increasing the tannins or tannic profile of a cider. Second-use barrels previously used to age spirits, wine, or even barrel-aged beers and meads are also popular. Common spirit barrels used for cider making include Bourbon, Whiskey, and Gin. Ciders aged in second-use barrels can impart many of the same flavor profiles of a neutral barrel, while also adding the obvious flavor notes of the spirit or wine from the barrels previous use.

What are the best Barrel-Aged Ciders?

The best barrel aged ciders are those with great balance and integration between the qualities of the cider, and the imparted notes from the barrel. It's very easy for a barrel aged cider to be overly boozy or intense, or to have the spirit from the barrel overpower the delicate flavor notes of the cider. 

Most barrel-aged ciders are vintage based products made in small batches and that can vary widely from one year to the next. More generally, traditional cider is made in a way where every year the quality and profile of the apples will vary based on regional weather and terroir differences year-over-year. So even if the exact same apple blend from the same trees is made in consecutive years, it's likely to be a very different cider - before any barrel aging considerations. Similar variance year-to-year can apply to the barrel aging process - with each consecutive use (re-use) of a given barrel, it's losing some of it's own flavor into each batch of cider. All that is to say that the answer to 'Which cidery makes the best barrel aged cider?' will constantly change. 

This collection of cider features the best barrel aged ciders we've been able to get our hands on. We will always offer this Variety Pack of 6 or 12 barrel-aged ciders that features our favorite barrel-aged ciders currently available. Some other consistent favorites include: Prohibition, a Rum-Barrel aged cider from Sea Cider Farm & Ciderhouse in British Columbia; Fire Barrel, an oak aged cider by Finnriver Farm & Cidery in Washington; and Oak Aged from The Cider Farm (Wisconsin). Rarely do you see a cidery with multiple barrel aged releases, but Greenwood CIder in Seattle makes a handful of very good Barrel-Aged Ciders each year. 

Ciders in this collection are those which the wood and/or barrel character is a notable part of the overall flavor profile, and also includes some ciders fermented in wood barrels (vs. just aged). 

Love Barrel-Aged Ciders? Try a Pommeau! 

Pommeau is a barrel-aged apéritif made by blending unfermented apple cider with apple brandy. The mixture is then aged in oak barrels, typically for at least 3 years and often longer. Incredible stuff. Learn more about pommeau and try some of the best pommeau from around the world here.