Downeast Cider House Project No. 5

We've got barrel aged cider! We just kegged our latest barrel aged cider and this one is a little different than anything we've done previously. We started with Original Blend, fermented dry, and then pumped into eight barrels. Two were Four Roses barrels which previously were home to Jack's Abby Framinghammer and Madagascar vanilla beans. Two were full of Jack's Abby Framinghammer and some freshly ground coffee. The other four were fresh Templeton Rye barrels. Each barrel imparted its own character upon the cider within. A little bit of secondary fermentation went on in the barrels, leaving very little residual sugar and just a hint of sourness. We blended them all and lightly carbonated them. This one is much higher octane than most we've ever done, coming in at 10%.