Broad Street Cider House Rules!

I adore a decent cider but typically only come across ones worth drinking when in colder climes. I’ve read about cideries popping up in Chicago and other apple-friendly cities and states. One doesn’t typically associate New Orleans with artisanal brew and 99% of the stuff in cans or bottles doesn’t cut it for me. That changed recently when Barry was perusing FB and saw a post for Cider Brewery locally.
New Orleans proudly joins the ranks of the “big dogs” with the debut of Broad Street Cider & Ale! As part of The Wild Cocktailians’ urge to try every new drink  mission, we immediately cleared our calendar to research it.  Part of an artisanal compound (more on that later) I interviewed owner Jon Moore on what possessed him to open a cidery in New Orleans.  Jon explained he makes the cider on site.  A seasoned homebrewer for 13 years, he segued into cider in the last 3 years. Like many of us trying to figure out how to turn our passions into a living, Jon opted for cider as the elements are more controlled such as not worrying about water quality. Check out what brought him to New Orleans!
When I naïvely asked about where he keeps the apple presses he laughed and said they get their juice already pressed.  He explained eliminating the need to truck in huge amounts of apples reduces carbon footprint with less waste/compost issues etc.  The most crucial ingredient is NOT apple juice but—like beer and baking—it’s all about the yeast!
The interview parched our throats and whetted our taste buds for drinking time! So many choices—I started with an Earl of Doncaster and Barry had a Queensland. The Earl is fermented with honey—almost a mead—another drink I’m in lust over. The Queensland is a crisp, slightly fruity brew.  Next up was the Happy Christmas, Don Crispo and for my other half the Royal Tannin Bomb. Happy Christmas had a wonderful aroma—that you guessed it—is redolent of holiday spices. Broad Street Cider and Ale productsBarry’s Royal Tannin was made from crabapples (who knew) and tart–similar to a Basque cidre–which we developed quite a taste for in Barcelona, Spain some years back.  We’ll definitely be back for more now that the weather has chilled!  Plus Jon spins vinyl tunes—on a turntable. What’s not to love? Broad Street Cider and Ale has also partnered with Roulaison Rum Distillery located behind Cider and Ale (hence the compound, but wait there’s more).  Now that’s its cooler we intend to try their hot cider with the rum!

New Orleans Arigicole style Distillary Roulaison Rum
Roulaison White Rum

 Speaking of rum, after our R&T (research and tasting) at Cider & Ale, we made a beeline for the distillery before they closed for the evening. The spirit received top honors at the American Distilling Institute’s 2017 Annual Judging of Craft Spirits, the largest and most respected evaluation of craft spirits in the country.  More about them in the next article.  The old saying “three times the charm” holds true for the compound.  There is also a CHOCOLATIER – a bean to bar place.  Unfortunately, they were closed since it was evening but I’m heading back to interview both businesses!