Reverend Nat's Hard Cider

While cutting back a briar patch this Spring, I uncovered a rabbit’s den. I then had a notion to combine fresh-pressed carrot and apple juice. This is a nod of respect to the hare: humble yet brave, slight yet wily, the wild rabbit. I began this creation by grinding and pressing fresh, local, overwintered carrots (If you've never had an overwintered carrot, you're really missing out. The cold temperatures of Oregon winters, while not cold enough to kill the root, force the carrot to increase its sugars to prevent freezing as a natural form of anti-freeze), then adding the juice from Hood River grown apples. The final dry cider was back sweetened with fresh-pressed carrot juice and local raw madras carrot honey harvested on Sauvie Island. The combination creates a cloudy golden hazed cider with strong carrot aromas, mild carrot flavor and a general experienced you've never had before.