Snow Capped Cider Cider Maker Kari Williams Talks Dabinett

We spoke with Snow Capped Cider Cider Maker Kari Williams about Dabinett.

BC: Who came up with this cider’s recipe?
Dabinett was a blend that was fermented and finished by me. Dabinett is my reserve line -- a 100% single-varietal apple that I have grown over the past eight years in our high-elevation orchards at 6,130 feet. 

BC: Where does this cider’s name come from?
This cider's name comes from the single-varietal apple used within.

BC: Can you describe this cider in 10 words or less?
Rich in flavor, soft notes of butterscotch, complex flavor development.

BC: Do you know a story – or have a personal story – that revolves around this cider?
Dabinett is the unsung hero of cider apples. I have always felt it was undeveloped with high potential. I set out to highlight this 1800s apple by enhancing it with high-elevation growing, which produces hyper-expressive flavor. It took nearly two years of ferment trials until I felt I captured the essence of the tannins and flavor of this apple as a single varietal.

BC: What's a good food pairing for this cider?
Butternut squash, pork chops or charcuterie.

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