[image image_id=”2388″ align=”left”]This [link2post id=”295″]‘missing out on lunch’-method of losing lard[/link2post] seems to be working quite well for me. What is even better (although not perhaps on the ‘minimising calorie intake’-front) is that I am so pleased with myself for fighting off the crazy hunger all day that I feel quite justified in rewarding myself with a nice little drinkie. Today I am drinking [link2post id=”697″]Westons Perry.
This perry is suitably charged with booze action, being 7.4%, but the thing I like best about it is its lovely, slightly sweet fruitiness. Nothing wrong with liking slightly sweet or fruity things, of course, and such drinks are not just for the ladies. I’m a big man and I feel quite at ease drinking this charming beverage. Yeah, a big man!
Westons make an excellent range of cider and perry. My favourite ciders of theirs are the [link2post id=”428″]Henry Westons Special Reserve Vintage Cider, which clocks in at a suitably heroic 8.2%, and their [link2post id=”742″]Organic Vintage Still Cider, tipping the scales at 7.3%. This last one is flat and comes in a three-litre bag in box. Despite this unattractive packaging, which suggests to some people that it is merely fuel for alcoholics, it is a really complex and interesting cider. More in the style that [link2post id=”741″]real cider twats go for instead of being a charming, fizzy fruit-fest, but it is properly good and not actively nasty. In view of this I would be fascinated to try their news release, pictured below.
It may only be 6%, it may be organic (which isn’t a factor that even remotely concerns me when I go drink shopping), but if it is up to the quality of the Still Vintage Cider, I can see it being characterful and compelling. I’ve got to look out for vats of this in the shops; I don’t think I’ll be disappointed by it.
We are told (by a most informative article on the Slate) that cider is going to be the next big thing in the US. This would be a Good Thing as real cider is a characterful, improving drink; we all need characterful, improving drinks from time to time. As the Slate article points out, most commercial ciders in the US are made from eating apples or concentrated apple juice; this means they’ll never be terribly complex or interesting expressions of cider. However, before we slag off our cousins over the pond let us not forget that the big names in cider over here in Blighty (Strongbow, Dry Blackthorn, Woodpecker and the like) are also filth made from concentrated juice. I’ve never had any of the US artisanal producers of cider mentioned in the Slate, but given the high enjoyment factor and general affordability of decent cider I’d suggest that my reader from the US keeps their eyes open for them. I’d be very pleased to hear your opinions should those ciders (or any other decent offerings) be found. Of course, if you see a bottle of Westons (who seem to make more high quality cider than it is possible to believe) or any of the other cider I’ve recommended, you should buy it and enjoy a taste of England.