Drink of the Week
Killahora Pét-Nat Rare Bittersweet Cider 2022, 6.0% ABV, Ballymaloe Food Festival
Pale orange is the colour, with a fountain of little Bubbles rising through the haze to the top. The apple in the aromas is subtle rather than strong. In the mouth, there’s a nice balance of acidity and tannins.
On the palate, it may be best for me to take a step back and just endorse what Killahora say: This is a real expression of our natural terroir and will appeal to those who may enjoy other wild fermented liquids such as lambic beer, especially Oude gueze, and natural wines. The complexity that can come from ciders such as these will undoubtedly surprise and delight those who try it.
And yes I am delighted with it as I also like those Belgian beers. This bottle contains wild fermented ciders aged in neutral Irish whisky barrels and allowed to mature in their cellar. Each production is unique…it is 100% Killahora terroir-based juice, wild fermented, cask aged and unlike most ciders you’ve tried.
With its acidity and tannins, it is a real food all-rounder. They advise to serve it with cooked meats, oily fish or roasted vegetables. Or, of course, serve it lightly chilled and enjoy it as an aperitif.
Pét-nat – pronounced pet-naa – is short for Pétillant Naturel, meaning naturally bubbling. It is a return to tradition in sparkling wine production and here is used in cider. The method may be borrowed from the winery but no one would mistake this complex sipper from Glounthaune for a wine!
