1911 Maple Bourbon Barrel Aged Hard Cider 4Pk

1911 Maple Bourbon Barrel Aged Hard Cider 4Pk is a 6.9% ABV barrel-aged hard cider from Beak & Skiff Apple Orchards in Lafayette, New York. What distinguishes this release is its double-barrel aging process: the cider rests for six months in barrels that previously held bourbon and then maple syrup—a sequential treatment rarely seen in the craft cider world. Cider Culture Magazine awarded it 4.5 stars, praising its layered complexity.
Quick Facts: ABV: 6.9%  |  Origin: Lafayette, New York, USA  |  Barrel-Aged Style  |  Producer: Beak & Skiff Apple Orchards (1911 Established)
Production & Heritage
Beak & Skiff Apple Orchards has operated in the Finger Lakes region of upstate New York since 1911, making it one of the state’s longest-running apple-growing operations. The 1911 Established cider and spirits brand draws directly from that century-plus legacy, using apples grown on the family’s own orchards. This particular expression begins as 1911’s Original Hard Cider, then enters barrels that have been seasoned first with bourbon and subsequently with maple syrup. That six-month rest in these double-seasoned barrels imparts layers of oak, caramel, and maple character that single-barrel-aged ciders simply cannot replicate.
Tasting Notes
Aroma: The nose opens with warm maple sweetness and caramel, quickly joined by vanilla and a faint whisper of toasted oak. There is a nostalgic, almost pancake-breakfast quality to the aromatics that signals the maple-syrup barrel influence immediately.
Taste: On the palate, crisp apple cider forms the backbone, giving way at mid-palate to bourbon-derived vanilla and sandalwood. The maple component arrives in full at the peak, weaving together with soft oak tannins and a measured sweetness that stays on the fuller-bodied side without becoming cloying.
Finish: The finish is long and maple-sweet, with lingering notes of warm vanilla and toasted wood. A subtle tannic grip from the barrel aging keeps the sweetness in check and invites another sip.
How to Drink 1911 Maple Bourbon Barrel Aged
This cider drinks best slightly chilled, around 45–50°F, which lets the barrel character shine without muting the apple base. Pouring it into a tulip glass concentrates the maple and vanilla aromatics.
Cider Old Fashioned: Substitute this cider for the sugar element alongside rye whiskey and Angostura bitters—the maple backbone provides natural sweetness and depth.
Harvest Mule: Combine with ginger beer and a squeeze of lime; the maple and vanilla notes play beautifully against ginger spice.
Hot Cider Toddy: Gently warm a pour with a cinnamon stick and a lemon peel—ideal for cold-weather evenings when the barrel-aged character amplifies with heat.
Best For
Autumn and winter gatherings where a warming, complex cider fits the season
Gifting to craft beer or cider enthusiasts who appreciate barrel-aged releases
Brunch pairings alongside maple-syrup-heavy dishes and charcuterie
Introducing bourbon drinkers to the craft cider category through familiar flavor cues
Frequently Asked Questions
What does 1911 Maple Bourbon Barrel Aged taste like? It delivers a full-bodied cider experience dominated by maple sweetness, bourbon-derived vanilla, and toasted oak, with a crisp apple backbone holding everything together. The finish is long and maple-sweet with subtle tannic structure.
How does 1911 Maple Bourbon Barrel Aged compare to Virtue Cider The Mitten? Virtue Cider The Mitten ages pressed apples in bourbon barrels for up to one year, producing a drier, more oak-forward profile. The 1911 expression uses a sequential bourbon-then-maple-syrup barrel for six months, resulting in a noticeably sweeter, more dessert-leaning character with pronounced maple notes absent from The Mitten.
Is 1911 Maple Bourbon Barrel Aged good for sipping on its own? Yes—its layered barrel character and balanced sweetness make it well-suited for sipping slightly chilled without any additions. It rewards slow drinking the way a barrel-aged beer or dessert wine would.
Where is 1911 Maple Bourbon Barrel Aged made? It is produced by the 1911 Established brand at Beak & Skiff Apple Orchards in Lafayette, New York, located in the rolling hills south of Syracuse in the Finger Lakes region of upstate New York.
What foods pair well with 1911 Maple Bourbon Barrel Aged? Sharp cheddar or aged Gouda complement the maple sweetness with savory contrast. Smoked pork belly or maple-glazed bacon mirror its barrel-derived flavors. Apple-based desserts like tarte Tatin highlight the cider’s fruit core. Buttermilk pancakes with maple syrup lean into the brunch-friendly aromatics. A simple charcuterie board with candied nuts and dried fruit rounds out the pairing naturally.
What sizes does 1911 Maple Bourbon Barrel Aged come in? It is commonly available as a 4-pack of cans, which is the standard retail format for the 1911 Established cider lineup.
Is 1911 Maple Bourbon Barrel Aged worth the price? It positions as a premium craft cider within the barrel-aged segment, priced above everyday ciders but in line with comparable barrel-aged releases. The double-barrel process and six-month aging period justify the step up for drinkers seeking complexity beyond standard hard cider.
Why 1911 Maple Bourbon Barrel Aged?
The double-barrel technique—bourbon first, then maple syrup—is the defining detail here and one that most competitors in the barrel-aged cider category do not replicate. That sequential aging creates a flavor profile where bourbon warmth, maple richness, and crisp New York apple character coexist in a way a single-barrel approach cannot achieve. Backed by a 4.5-star rating from Cider Culture Magazine and produced from estate-grown apples at an orchard with over a century of history, this is not a novelty release riding on a gimmick. It is a genuinely distinctive barrel-aged cider that earns its place among the most interesting expressions in the American craft cider market.