Named for the dragon that guards the apples of immortality in the Garden of Hesperides, Dragon’s Head Cider was founded in 2010 on Vashon Island. Ignoring their last name, owners Laura and Wes Cherry planted a beautiful orchard of apples and pears with production held on site. The Cherry’s don’t believe in cold storing their apples; they press during harvest season at its peak ripeness. Once pressed, the fruit ferments in winter, is blended in spring, and ready to be bottled by early summer. Today, Peaks and Pints presents a to-go flight of Dragon’s Head Cider that we call Peaks and Pints Monday Cider Flight: Dragon’s Head Cider.
Peaks and Pints Monday Cider Flight: Dragon’s Head Cider
Dragon’s Head Cider Wild Fermented
6.9% ABV
The Cherrys take their Dragon’s Head Cider products from apple to bottle, blending fruit from their 2,200-tree orchard on Vashon Island with apples harvested by other small Washington family orchards. Their Wild Fermented is a farmhouse cider, which means rather than carefully selecting a yeast strain for the fermentation, they allowed the wild yeast present on the skin of the apples to ferment the cider. The result is a moderately tart cider with lemon and young pineapple flavors up front followed by mild spice and lingering grapefruit notes.
Dragon’s Head Stoke Red Cider
6.9% ABV
Their Stoke Red Cider is made with Stoke red apples blended with small amount of Dabinett apples for a full-bodied cider with flavors of tropical fruit, rose hips, and butterscotch.
Dragon’s Head Rosé Cider
7.4% ABV
A blend of Redfield apples from their orchard, and a few other unique red fleshed varieties, this cider is bright and crisp with hints of watermelon, red grapefruit, and berry flavors.
Dragon’s Head Dabinett Reserve
8% ABV
Their Dabinett Reserve is a full-bodied cider made predominantly with Dabinett apples, a very small percentage of other English cider apples, and a hint of brandy. Expect a wild fermented cider with brandy and confectionary notes in the aroma, followed by flavors of toasted sugar, dried apricot, orange peel, and green tea.
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