Saltbox Dry Cider Guava

Saltbox's Dry Cider Guava is a dry-style cider flavored with guava. The "dry" label points to a cider fermented out to little residual sugar, so the guava should come across as aroma and tropical fruitiness, not as sweetness. Expect a floral, musky guava nose, something between pear and strawberry with a slightly perfumed edge, over a clean apple base. The finish in dry ciders like this is usually crisp and fairly short, with a light tartness from apple acidity. The details provided give no ABV, so check the label for the exact strength. Dry ciders tend to taste leaner than their sweeter relatives. The guava will probably show up most in the first sip and in the aftertaste, while the middle stays apple-driven and refreshing. Carbonation is generally lively in this category, which lifts the fruit aromatics and keeps the cider from feeling heavy. If you usually find flavored ciders cloying, the dry profile is the reason to try this one. Serve it well chilled, around 3 to 6°C (roughly 38 to 43°F). Cold temperatures keep the acidity bright and the carbonation crisp. If it gets much warmer, the guava aroma can turn flat and perfumey. A stemless wine glass or a tulip-shaped glass works best, because the narrowed rim holds the tropical aromatics near the nose. A standard pint glass is fine for casual drinking, but it lets more of the aroma escape. Pour gently down the side to keep the head under control, and leave any sediment behind if the bottle has settled. For food, the combination of dryness, acidity, and tropical fruit suits spicy and salty dishes. Try it with fish tacos, ceviche, grilled prawns with chili and lime, or Thai-style salads. The acidity cuts through fried foods such as tempura or crispy chicken, and the fruit complements soft cheeses like fresh goat cheese, brie, and queso fresco. Cured meats such as prosciutto work well too, echoing the classic pairing of savory ham with sweet, fragrant fruit. It also stands up to a charcuterie board when you want something lighter than red wine.