Tom Oliver's Sour Gummies Fine Cider
Tom Oliver Sour Gummies is a fun sparkling cider made in Hereford. Easy to drink and nicely refreshing, this fruity, bubbly cider feels like a bottled ode to happy, carefree times.
Sour Gummies Fine Cider at glance
- Region: Herefordshire, England
- Alcohol: 5%
- Style: medium dry, sparkling
- Vintage: n/a
- Apple varieties: blend
Tasting Notes
- See: non-transparent, golden almost orange, with frothy bubbles
- Smell: fresh, tangy, with earthy notes
- Taste: medium tannins, sustained acidity and vibrant perlage; flavours of refreshing green apple and sour cherry, holding on to a medium finish
Notes from the producers
Bottle conditioned fine cider. Made by Tom Oliver of Ocle Pychard, Herefordshire, HR13QZ. Chill upright before opening.
Personal Notes on Tom Oliver's Sour Gummies
If you have read any of my other cider reviews on Tom Oliver’s ciders and perries, you will know I am a fan of his craft. So you won’t be surprised when once again I expound on what a joy it is to drink one of his ciders.
I cannot think of a more appropriate name for this cider, with each sip bringing back wonderful memories. As a kid (and maybe still now), I used to devour entire bags of gummy sweets without pausing for breath, and I particularly used to enjoy the tangy, tingling feeling on my tongue when I would pop a sour gummy in my mouth.
This cider replicates that feeling beautifully, whilst maintaining a very fun, light, tangy and fruity personality.
With a perfect balance between sweetness, acidity and tannins, Tom Oliver’s Sour Gummy is a cider that you could keep drinking all day long without ever getting bored. Being bottle conditioned, the perlage is vibrant and reminds a bit of an Italian prosecco, but with so much more personality. Additionally, from the sediments in the bottle and the overall appearance, this is an unfiltered cider which explains the wonderful body and flavourful earthy nuances.
Food pairing
Tom Oliver’s Sour Gummy is perfect to drink on its own at any time in the day (well, maybe not for breakfast); alternatively, I would consider it perfect alongside creamy or fruit-based dessert–in particular I suspect that paired with an Italian crostata di frutta it would be to die for.
