Long has held the tale of the Asian Pear, which has been an elusive capture of cider enthusiasts throughout the world. The Asian Pear is native to East Asia, divided up by many different names, and discovered in far off places such as India, New Zealand, and the mythical land of California. Unlike other fruits, the Asian Pear is not baked into pies or made into jams due to their high water content and crisp, grainy texture. This is where a cider can excel, as it has captured the best components of the Asian Pear and citrus on the palate, with an aromatic pear top note. Drink well, slow, but eager, as the taste will stay with you for a while.
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