The bad news, Pagan Cider, based in Cygnet in Hobart, Australia has been forced to put its planned business venture to Hong Kong on hold after 36,000 litres of cherry juice was found to be tainted by smoke following the disastrous January bushfires that ravaged three major areas in Tasmania. The bitter discovery was not made until after the juice was fermented. The receptors in your mouth will pick up the smoke, and it’s very much like an ashtray … and who wants to drink an ashtray?
The Good news, But Pagan Cider’s Harry Moses said he remained optimistic another use could be found for the juice, and said Hobart based distillery Captain Blighs had plans to make a smoky brandy. “They are looking to see if they can get a smokiness similar to a peated brandy out of these cherries after fermentation,” he said.
“They want to distill straight after fermenting, when the smoky flavours are at their worst … so they’re very keen to give it a go.
“It would be a good thing to see that this juice doesn’t go to waste.
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