High Limb Cider’s new tap room is now open in Plymouth

Photo Credit: High Limb Cider

Standing in the new Plymouth tap-room space of the High Limb cider company, VP of marketing Mary Kate Byrne asks a poignant seasonal question.

“Do you like pumpkin?” she says, preparing to crack a can of High Limb cider flavored with the fall favorite. “Pumpkin’s like a very controversial thing.”

Despite my beer-snob credentials I do like pumpkin-flavored beverages, and having tasted High Limb’s version, you should like it, too.

“There’s nothing more basic than pumpkin-spice anything,” Byrne continues. “But that’s why we have ours fermented on the actual flesh of the gourds themselves.

“We’re actually hand-chopping and roasting butternut squash and pumpkins, with pumpkin spice seasoning on the flesh of these vegetables, which gives it that true pumpkin flavor as opposed to that sugary flavor other brands have.”

The Core Series includes a cider called “The OG,” made with Massachusetts apples like MacIntosh, Gala, Fuji, and Golden Delicious. There’s a light series (fewer calories) and a Batch series, from which the latest cider is a blend called “New England,” made with raisins and brown sugar.

While there was lots of talk during the tasting about High Limb tamping down the sweetness of their ciders, most of what I tried is still quite a bit sweeter than what I prefer (think Downeast, rather than Shacksbury, Artifact, or tiny craft outlets like West County). Personal preference aside, a good portion of the drinking populus may end up finding a little sweetness to be more accessible.

For more information please visit https://www.highlimbcider.com/