Apples to Apples: Bantam’s Rojo Cider

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Bantam Rojo Cider, $8, available at Bacco’s Wine + Cheese. (Photograph by Dave Bradley. Jessica Weatherhead/Team.)

Good news for ciderheads still mourning the loss of La Grande, last spring’s funky, barrel-aged, limited-release spinoff from the Cambridge cidery Bantam. The latest special offering: Rojo, a cider that’s been fermented with ale yeast (which yields a cloudier look and a drier finish than Bantam’s flagship brew, Wunderkind) and aged with sour cherries and black peppercorns. You can find it on tap at local craft-beer bars such as Bukowski and Five Horses Tavern, but we strongly suggest scooping up a food-friendly bottle or two from the retail shelves—you know, just in case you find yourself feasting on rich, meaty fare (its perfect complement) at some juncture.


Leah Mennies
Leah Mennies Leah Mennies, Senior Food Editor at Boston Magazine lmennies@bostonmagazine.com