Revolution Cider: History You Can Drink
One drink that is often overlooked yet shares a deep history with America is hard cider. It was one of the prime drinks of choice in colonial Philadelphia, in a time when apples were plentiful and clean drinking water was not.
Today, many ciders take on a vastly different (not to mention sweeter or syrupy) flavor. Cider-masters Jonathan and Gideon Gradman are hoping to change this with their introduction of Revolution Cider, a locally produced apple cider made with the original recipes in mind.
In fact, Jonathan spent a lot of time browsing Colonial-era recipes, and painstakingly reconstructing their methods of small-batch cider production.
Produced at 4500 Worth St., their cider boasts a “crisp effervescence, a dry finish, and subtle hints of apple and years, just like the ciders our Founding Fathers used to drink.” The apples are sourced a mere 48 miles from the cidery, and are selected from batches of heirloom crops. Jonathan insists on small batches, same-day fermentation, and a flavor unlike anything else on the market.
The Gradman brothers will be at Tria Café this Sunday, March 27th from 4:30-6pm at Washington West, then at 18th & Sansom from 6pm-8pm. Revolution Cider will be featured all day at both locations.
Related Articles:
