Anxo Cider Persmmon

What makes the persimmons from @prestonspersimmons so rare? Thanks to countless years of hard work and dedication to the persimmon, Bill Preston successfully grafted the only orchard on the East Coast to commercially grow single-varietal, Asian “Gwang Yang” persimmons. Local, wild persimmons, while relatively abundant in Maryland and surrounding areas are usually quite astringent. Prestonʼs “Gwang Yang” persimmons have a delicious, sweet flavor, reminiscent of mango with subtle savory undertones of tomato. After catching windfall of the availability of these unique beauties, cidermaker Charlie Burt jumped at the opporunity to create our first persimmon cider.
For the backdrop, Burt employs a tart and juicy, dry, GoldRush cider made with apples from @peters_orchards in Adams County, Pennsylvania. The ANXO team then spent an entire day cleaning and hand-chopping the persimmons before running them through a grinder. Persimmon ʻpommaceʼ was then added to large cloth bags which were suspended in the tank of GoldRush cider to infuse. Finally, a small amount of quince cider was blended in to enhance aromas. The resulting product is ripe with juicy citrus, tangy tropical notes, a vibrant yet restrained acidity, and a floral nose!