ibi 'Arlo'
Niagara > Ontario > Canada
Sauvignon Blanc, Seyval Blanc, Riesling & Muscat, NV
It's common knowledge that Tariq Ahmed makes some of the best ciders in Canada, let alone the world. But it's little known how good his grape wines are, mainly because there isn't a lot of quantity. But some landed in Seattle from this BIPOC producer and we couldn’t help but snag some bottles of this special juice. His delectable, floral and fruity orange wine - 'Arlo' is dynamite, and if you love orange wines, you gotta try this…
Niagara > Ontario > Canada
Sauvignon Blanc, Seyval Blanc, Riesling & Muscat, NV
It's common knowledge that Tariq Ahmed makes some of the best ciders in Canada, let alone the world. But it's little known how good his grape wines are, mainly because there isn't a lot of quantity. But some landed in Seattle from this BIPOC producer and we couldn’t help but snag some bottles of this special juice. His delectable, floral and fruity orange wine - 'Arlo' is dynamite, and if you love orange wines, you gotta try this…
Niagara > Ontario > Canada
Sauvignon Blanc, Seyval Blanc, Riesling & Muscat, NV
It's common knowledge that Tariq Ahmed makes some of the best ciders in Canada, let alone the world. But it's little known how good his grape wines are, mainly because there isn't a lot of quantity. But some landed in Seattle from this BIPOC producer and we couldn’t help but snag some bottles of this special juice. His delectable, floral and fruity orange wine - 'Arlo' is dynamite, and if you love orange wines, you gotta try this…
Blend: Sauvignon Blanc, Seyval Blanc, Riesling and Muscat
ABV: 10%
The Story: Revel Cidery and ibi Wines started as an obsession of maker Tariq Ahmed, living on an organic vegetable farm and falling in love with food and drink fermentation. In the farm's outdoor kitchen, he started making naturally fermented pickles, mulberry wine — and when the fall came, cider. This total nerd for fermentation took what he’d learned and let it grow. ariq was in the Plant Sciences program at the University of Guelph when he started experimenting with Cider making. His friends were impressed enough to encourage him to turn his hobby into a business, and after earning a grant via the University’s Center for Business he rented a small space and got to work.Every Revel project is spontaneously fermented with the organisms indigenous to the fruit (and our cidery). That means each vintage is unique — a fleeting yet memorable marker of time and place. The fermentations have always been oxidative, more out of necessity than anything else. He couldn't afford stainless steel at the beginning, so he started with plastic and oak vessels. Learning to guide native yeast and bacteria with exclusively oxidative equipment has been an absorbing journey. Currently, they age their ciders and wines on tannic apple pomace and grape marc, protecting them from oxygen while infusing texture and salinity. Letting microorganisms breathe in their youth, and continually digest plant material as they age, gives each juice a vibrant expression of both fruit and animal life. They are truly proud of the bottles that leave the cellar!
Personality: It smells like honeycomb, ripe nectarines and white raspberries. Gentle acid and tannic flowers sit in a circle on your tongue. Arlo is everything we love about orange wine.
Harmony: Aromatic asian food would be stellar - Thai anyone?