On Thursday I attended the launch of a new handcrafted premium craft cider made in the Elgin Valley which is the mothership region for apple growing and thus cider making. It’s a collaboration between Paul Cluver and Bruce Jack and its called Cluver & Jack.
A little fact I did not know is that South Africa is the second biggest cider consuming region in the world after the UK, so this launch is indicative of a possible craft cider revolution here. Cheers to that!
The apples are picked and freshly juiced vs using a concentrate from apples that have fallen to the ground. The results are a crisp and refreshing cider that is made in the most natural way. I found it delicious, light and not too sweet.
The event was held at the Paul Cluver amphitheatre. Catered by Bertus Basson from Overture and designed by Caro de Waal from Eat.Design, it was pretty special. The menu which was created to pair beautifully with the cider was delicious and went like this:
Sout ribbetjie with dukkha and sticky, spicy pork ribs.
Fresh breads, smoked olives, tapenade, garlic emulsion
Charred white asparagus, Buffalo ridge asparagus, nasturtium
Hot smoked hake, Malay flavors, radish and pickled cucumber.
Organic corn Tacos, pulled pork, miso cream, kimchi greens, avocado.
And to end off:
Bertus’s moms Apple pie recipe made in a poitjie, vanilla ice cream, tonka custard
Last and very impressive taste:
Apple sorbet, apple blossom Cluver and Jack Cider (served with dry ice ‘smoke’ flowing over the trays)