Bars and restaurants are teaming up with cideries for limited-edition bottles. At the Red Hen (1822 First St., NW; 202-525-3021), Sebastian Zutant uses rosé lees (yeast left after fermentation) from Michael Shaps Wineworks to flavor effervescent Castle Hill cider. In Baltimore, Woodberry Kitchen (2010 Clipper Park Rd.; 410-464-8000) commissioned Distillery Lane Ciderworks to make a sparkling variety. Looking for a taste of the future? Try Collaboration #1, a Spanish-style cider devised by the Anxo team and Millstone Cellars, fermented in Italian barolo barrels. Glasses are at Anxo’s pop-ups at Colony Club (3118 Georgia Ave., NW; 202-722-7202).
This article appears in our January 2016 issue of Washingtonian.
Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.
