Hardanger is to Norway, what Champagne is to France. Apples do not get any better, anywhere in the world. The combination of soli, drainage, temperature, rainfall and sun exposure makes the fjords of Hardanger in a league of its own, when it comes to growing apples.
There are several cider producers in Hardanger that crafts excellent cider. And sometimes legendary batches of liquid gold rises. A particularly good vintage, paired with a talented cider maker can be magical.
Our pick of the week is just that.
Three kinds of apples from Hardanger, Summered, Gravenstein and Aroma. Picked to perfection when perfectly ripe, bursting with sugars and acidity. They are then frozen before pressing. What you then get is a super concentrated nectar, with only a few drops from each apple.
The end product is astonishing. While it’s naturally sweet, the unique acidity of the Hardanger apples balances it all out. The cider feels fresh and vibrant, with tremendous flavor and elegance.
The cider will age for 500 years and more. So if you’re cool, buy a few bottles for future generations.