Perry tasting : looking back

     Last night was our Pardoner's Perry tasting. As with the first tasting, it was a bit of a nerve racking experience for me. While my logic tells me that it is impossible to make everyone happy, I do strive for that in spite of it.
     The owner of Fox Barrel, Bruce Nissen, came in before the tasting. After talking shop, and geeking out over the industry,  he asked if I had anything to sample. That was pressure. Here is a guy who has built up a very successful brand, and been around for awhile. Whether or not you like Fox Barrel or Crispin (same company), you have to respect the staying power, and give dues to a company that can stay afloat for so long relying on, basically, discretionary income.
     I tapped the Perry for him, knowing full well that the Fox Barrel line up is changing to all Pear based products over the next month or so. What was interesting was that it changed quite a bit from when I first tapped it, to when it had a chance to warm up a bit. He enjoyed it, and that made me very happy.
     The Perry was an experiment for me on two levels. One: could I make it? Two: Would anyone like it? Perry is a different beast than a Pear cider, which is apple based cider with pear juice blended in after fermentation. Traditionally Perry pears are used, but they are extremely hard to find here. The trees take a long time to fully mature, and the fruit has little other use than to specifically make Perry, the pears themselves being quite tannic and "challenging" to eat.  
     The pears I used were Asian and Red D'Anjou, both from Oregon. I sulfited a little heavier than I do with the cider we make,  as is common to do with Perrys. When it finished, and had time to mature, it came out quite dry, and I worried that some may find it too much so. I back sweetened with unfiltered fresh juice, then kegged it. Next time, I think I will leave it be, and see what people think of it in it's rawest form.
     The most common comment I got last night was how subtle the nose and flavor was. Compared to a pear cider, it is quite subtle. There are easy ways to "pump up" the flavor, but it would require tactics that I choose not to do. Al in all, I think it was well received, therefore giving me the confidence to make a much bigger batch this coming fall. 
     Thanks to all that came out, I really appreciate it.

Jeff