Press Release:
(Seattle, WA) – Tieton Cider Works is set to release both their Precipice Perry and Blossom Nectar Ciders. Both ciders are fresh and floral—the perfect toast to spring—and will be available beginning in April at local retailers and restaurants in eight states.
Precipice Perry is a limited release cider made with the traditional Perry pears grown on Tieton’s orchard—the largest orchard of Perry pears in the nation. Tieton is one of the few true Perry producers in the US, and will release just 300 cases of the cider this year.
“Perry pears takes patience, as they are slow and challenging to grow,” says Craig Campbell, co-owner of Tieton Cider Works. “An orchard can take years to mature, but it will last for generations.”
The Perry cider is similar to champagne—dry and brilliant—and the sweetness of the fruit is countered with citrus notes. Last year Precipice Perry received accolades from SIP Northwest and in 2012, it won a gold medal at the Great Lakes International Cider & Perry competition. It also won a first place ribbon at 2010’s Vashon Island Cider Fest. Precipice Perry is perfect for celebrating, with subtle notes of strawberry brought to life in the brilliant cider. Sold in 750ml bottles for $19.99, Perry has a 5.5% ABV and 1.2% residual sugars.
The Blossom Nectar Cider is bright and sweet—just like biting into a fresh apple. A nose of honey, vanilla, and melon is followed up with a cleansing acidic finish.
“The inspiration for this cider came from the beauty of our orchards layered with luscious blossoms in the spring, the sweetest form of an apple,” says Sharon Campbell, co-owner of Tieton Cider Works.
This medium-bodied crisp apple cider won a silver medal at the 2011 Great Lakes International Cider & Perry Competition. Sold in 500ml bottles for $7.50, Blossom Nectar has a 7% ABV and 3.8% residual sugars.
About Tieton Cider Works
Tieton Cider Works was founded in 2008 by owner/operators Sharon and Craig Campbell. Located in the picturesque Yakima Valley, Tieton Cider Works boasts the largest orchard of cider varieties in Washington State, grown at Harmony Orchards, the same land that the Campbell’s grandfather homesteaded in the 1920s. Blending fresh-pressed cider fruit with organically grown dessert fruit, cider maker, Marcus Robert, creates over 10 varieties of naturally gluten-free hard cider, including seasonal and limited releases. As the cider industry has grown exponentially over the past few years, Tieton Cider Works has emerged as a leader in craft and quality, their cider garnering awards from across the nation.
Tieton Cider Works has been featured in numerous publications, including Martha Stewart Living, Sunset, SIP Northwest, Imbibe, Beer West, and Draft. From branch to bottle, Tieton Cider Works controls every aspect of the growing and cider making process. To learn more, visit www.tietonciderworks.com.
Tieton Cider Works is available in-store in eight states—Washington, Oregon, Idaho, Nevada, California, Alaska, Illinois, and Texas—as well as online at www.tietonciderworks.com.