Hudson Jacked Up Cider

Jacked Up Cider from Hudson is listed in the mead category even though the name says cider. The product details give no ABV, sweetness level, ingredient list or flavoring, so the label is the final word on whether the base is honey, apples, or both. Because the details are thin, what follows is typical guidance for this family of drinks, not a measured profile of this bottle. Both meads and ciders usually lead with fruit or honey aroma and a round, slightly sweet-to-off-dry body. They carry little or no hop bitterness, so there is almost no IBU to speak of. The balance comes from acidity: a bright, tart edge keeps a sweeter drink from tasting heavy. If the label shows an ABV well above typical cider strength, expect a warmer, more wine-like finish and sip it more slowly. Serve it well chilled, around 4 to 8°C (40 to 46°F), which keeps any sweetness crisp and the fruit or honey aromas clean. If it turns out to be a still, fuller-bodied mead, letting it warm a few degrees in the glass will bring out more aroma. A white wine glass or a tulip works well because the narrowing rim holds the aroma. A pint glass suits a sparkling, session-strength cider if that's what the label describes. For food, medium-sweet versions suit salty and rich dishes: sharp cheddar, washed-rind cheeses, roast pork, sausages, or fried chicken. A drier bottle goes better with seafood, soft cheeses and salads. Spicy dishes such as Thai or Indian curries also pair well with a little residual sweetness. Check the label for sweetness and carbonation before pairing.