The latest Double Mountain specialty cider came last week: Wickson Crab, made from crab apples. According to the brewery:

Wickson Crab apples are small and hardy, making for a phenomenal cider. A late season crab variety, the Wickson has a very tart, earthy, dry, but very juicy quality. When pressed and fermented, much of the flavors carryover to the juice, coming across fuller and sweeter, while still drying out. While hesitant to describe this as a semi sweet, the wickson did yield to a sweeter cider than is the Double Mountain norm. This cider shares the delicious taste and smells of the wickson crab apple and is a favorite among cidery staff.

I don’t believe I’ve had a 100% crab apple cider, so this will be new to me.