Stowe Cider High & Dry

High & Dry is a 6.5% ABV cider from Stowe Cider in Vermont, made with locally sourced apples and aimed squarely at the dry end of the category. It's described as super dry and brut-like, so expect a cider where the fermentation has taken most of the sugar. That leaves a crisp, clean apple character with little sweetness, closer in feel to a dry sparkling wine than to a juicy, sweet orchard cider. The apple flavor stays up front, but it reads as fresh-cut fruit and tart skin rather than baked apple or caramel. At 6.5%, it has more body and warmth than a standard 5% cider. Brut-style ciders like this usually show a bright, mouth-watering acidity and a quick, dry finish, with a faint tannic grip that comes from the fruit and helps the flavor linger without cloying. Expect a lively carbonation level that suits the dry profile, though the exact fizz and any yeasty or mineral notes are best judged in the glass. Serve it well chilled, around 38 to 45°F. Cold temperatures keep the acidity sharp and the finish clean, while a cider that warms past about 50°F tends to lose its snap and show more alcohol. A tulip or white-wine glass concentrates the apple aromatics better than a pint glass. A flute works if you want to show off the bubbles, though it traps less of the aroma. Pour gently to manage the foam, and leave the glass unfrosted so the cider's delicate fruit isn't dulled. The dryness and acidity make it a good match for salty, rich, or fatty food. Try it with oysters, fried chicken, pork belly, or a washed-rind or aged cheddar, where the acidity cuts through the fat and resets your palate between bites. Vermont's own sharp cheddars are a natural fit. It also works with roast pork and apple-friendly dishes like sausage with mustard, since a dry cider won't compete with the seasoning the way a sweeter one would.