High Limb Pumkin

Pumkin from High Limb is a pumpkin-flavored cider, and the name is the clearest guide to what's in the glass. The brief gives no ABV, sweetness level, or ingredient list, so what follows describes how pumpkin ciders usually taste. Expect a crisp apple base with the soft, round character of squash, plus the baking spices that normally go with it: cinnamon, nutmeg, clove, and often ginger or allspice. Many versions finish with a faint caramel or brown-sugar note. Check the label for the exact ABV and sweetness. Most ciders in this category fall in the 5 to 6.5 percent range. The spice is the main variable. Some pumpkin ciders are dry, with the spice sitting lightly over tart apple. Others are sweeter and read closer to pumpkin pie filling. If you're picking between them, a drier bottle suits food better. A sweeter one works well as a dessert-style pour. Serve it cold, about 3 to 6°C (38 to 43°F). Chilling keeps the apple acidity bright and stops the spice from tasting heavy. Don't let it get ice-cold, because that mutes the aromatics. A standard pint glass or a stemmed tulip works well. The tulip's narrower rim holds the cinnamon and nutmeg aromas in better than a straight-sided tumbler does. Pour at a slight angle to keep the carbonation under control. For food, pumpkin cider goes best with the dishes the spices already point to. Roast pork, glazed ham, and roast chicken with sage all work well, as do sausages and sharp cheddar. Squash soup and roasted root vegetables echo the pumpkin directly. For dessert, try it with apple crumble, gingerbread, or a plain cheesecake. A drier style can also take on mildly spiced curries, where the apple acidity cuts the richness.