Tent Show Releases 2017

2017 Tent Show Bottle Club Releases

This is a series of extremely rare & small batch ciders, many with excellent aging potential. Many of them are barrel aged, some of them are collaborations and all of them are amazing.

Whiskey Barrel Aged Tepache with Mango and Ghost Chiles
Ransom Whippersnapper Whiskey Barrel Aged Double Tepache.
April, 70 cases to be produced SOLD OUT

Bodhisattva of Compassion
Sacrilege Sour Cherry aged in Former Cascade Barrel House barrels blended with dry-farmed Golden Russet single varietal aged in Ransom Old Tom Gin barrels and blended with imperial Newtown Pippin aged in former Le Vin de Grand Jon barrels finished with fig and apricot.
May, 75 cases to be produced

Oak Aged Magnificent 7 with Sake
Seven varieties of Japanese-heritage apples, fermented with a sake yeast, aged on fresh oak, blended with fresh sake.
June, 23 cases to be produced  It went bad. We dumped it.

Red Wine Barrel Aged Vinocot
2016 blend of Enso Winery dry Riesling and Hallelujah Hopricot, aged on spent cabernet sauvignon grape skins, aged again in a used cabernet barrel for eight months.
July, 21 cases to be produced SOLD OUT

Where Strawberry Rhubarb Pies Go When They Die
2015 sour heirloom cider “pie hopped” with 60 locally made whole strawberry rhubarb pies. Not gluten-free or vegan (butter in crust).
August, 45 cases to be produced

Sour Lorries Gold with Kiwi and Kumquat
2014 English and French bitter apple variety, wild fermented, soured on kiwis and kumquats in a blend of lacto and brett cultured used wine barrels.
September, 56 cases to be produced

Cold Fermented Revelation Kingston Black
Semi-sweet single variety “perfect” Kingston Black slow-fermented below 40 degrees Fahrenheit for 8+ months.
October, 104 cases to be produced 

Rye Whiskey Barrel Aged HURT
A tribute to the late great Johnny Cash, with a dash of Trent Reznor, made with heirloom cider, smoky chipotle, spicy chiles and a large dose of cinnamon, aged one year in freshly-dumped rye whiskey barrels, backsweetened with fresh apple juice.
November, 45 cases to be produced

2-Year Single Barrel Wooden Hellfire
A single barrel release of my 2015 Wooden Hellfire, itself being an 18-hour Boiled Fire Cider Aged in Old Forester Barrels. I have one more barrel of this for 2018 release so hold onto your hats.
December, 19 cases to be produced



2017 Releases to The Symposium

Access to the ciders in this group is unequivocally allocated to The Symposium, my invitation-only club of cider experimentalists.

Master Booty
Bootylicious from beyond the grave, this time with extra rum for an extra potent effect. SOLD OUT

Saffron Jon
My aquavit-inspired Jon Teiste’s Tonic enhanced with copious quantities of Iranian saffron threads sourced from my neighbor’s uncle. SOLD OUT

Methode Ancestrale Elderflower Wine from the Dreilændereck. For real this time, I swear. SOLD OUT

The Black King
Cold-Fermented Kingston Black (posted to the Tent Show Club this month), blended with fresh 2017 harvest Kingston Black apple juice and prodigiously strengthened with cask-strength distilled Kingston Black eau de vie.

Wooden Hellfire with Cherry and Chocolate
A harmonious hybrid of the best of 2016’s flavored Wooden Hellfire releases: bitter chocolate and four kinds of cherry. SOLD OUT

** Please note that due to the long production and aging time of these rare releases, it is possible that one or more of them just won’t turn out right, so I won’t offer them for sale. But be sure that I have plenty of other amazing releases up my sleeve to slot into any month’s release that doesn’t turn out. **