Taproot’s Madagascar

Bottoms Up

By Janice Binkert | March 24, 2018

Officially, its name is Madagascar Vanilla Bean Bourbon Barrel Aged Cider. Quite a mouthful. That’s why, explains bartender Chris Lemanski of Taproot Cider House, “We just call it the Taproot.” However, fans of this high-octane (12 percent!) “liquid gold” still respectfully refer to it as the Madagascar. Made exclusively for Taproot by Kaleva’s Northern Natural Cider House and Winery using all locally sourced organic apples, it is by far the most popular hard cider at the “earth-to-table” bar and eatery. It’s not too sweet or too tart, and very food friendly. Says Lemanski: “One of my favorite pairings is our wood-fired pepperoni pizza and Madagascar.” And of course there are those flavors: vanilla, the first thing you notice on the nose, followed by a crisp, clean apple taste, followed by a hint of bourbon that becomes more pronounced as the cider warms up. “Together, those three elements make a wonderful medley,” says Lemanski. As a premium cider, the Madagascar is served in an elegant 10-ounce snifter and comes — literally — filled to the brim. $7.50. Taproot Cider House, 300 East Front St., Traverse City. (231) 943-2500