It’s not often that I’ll review three ciders at once, but these have been in the queue for some time, and it would have been a shame to break up the set.
I started with the original: Henry Hotspur’s Hard Pressed for Cider. According to the label, Hard Pressed Cider Company ferments their cider, and then adds unfermented apple juice afterward to add sweetness. This is a neat idea, but ultimately led to the cider missing the mark of moderation and veering off on the side of sweetness. It tasted less like a traditional cider, and more like an alcoholic apple juice to me.
For whatever reason, it seems that when cideries decide to do a spiced cider, they really bring their A-game (or perhaps it’s just a flavor profile that agrees really well with my palate). Taking the same cider-making process but adding cinnamon, cloves, allspice, and nutmeg, Hard Pressed produces a delightful beverage. This cider was excellent to drink on the frigid Sunday in February.
As was to be expected: the ginger cider stood out to me. I just really enjoy the taste and spice of ginger. Coming in at a similar abv to the original (5.2 vs 5.4, with the spiced at a 3.6), the ginger was a zinger in more ways than one. The ginger, as well as the spice, presented themselves as strong enough flavors that they masked the apple juice sweetness that I found myself not really caring for. With a similar herbal aroma to the spiced cider and a higher alcohol content, the ginger cider presents itself as the best of both worlds.
The Ciderman’s Ratings:
Hard Pressed for Cider Original: 6/10
Hard Pressed Spiced: 8/10
Hard Pressed Ginger: 8.5/10