“ANXO Taps Kegs of Foraged Ciders and Introduces To-Go Bottle Sales” Tuesday the 13th

300 Florida Ave, NW

From a press release:

ANXO Cidery & Pintxos bar is excited to debut Foraged Ciders #1 and #2 next Tuesday, September 13th. These ciders are made from apples foraged entirely by the ANXO team. Both use apples from various sources, including apples foraged in New Jersey, New York, and Crabapples foraged here in DC. 13 different batches of apples totaling 30 gallons of juice were fermented individually. Only the best batches were saved and then blended together to create the perfect balance of acid, tannin, and fruit. These are simple, dry, rustic ciders that focus on the apples. They underwent a wild, native yeast fermentation, have no additives, and are unfiltered. They are bright, high-acid ciders with pleasant tannin that comes from using high-tannin DC Crabapples in the blend.

Of the initial 30 gallons fermented for this trial, only 12 gallons were good enough to make it into a blend. Each Foraged Cider is limited to one keg – one 5-gallon keg of #1, and one 7-gallon keg of #2.

DC CRABAPPLES were foraged from several trees around Mt. Pleasant. Harvesting is very labor intensive as crabapples are about 1/5th the size of normal apples and yield 1/10th of the juice. We had to harvest close to a thousand of these crabapples to yield just 2 gallons of juice. The arduous process is worthwhile as crabapples are incredible for making cider. They have intense acidity and tannin which are essential for good cider, and blending small amounts can have a profound impact on the flavor profile of the cider.

ANXO FORAGED CIDER #1 – The base is GoldRush apples from Glaize Orchards Virginia, as well as wild apples foraged from a 100 year old tree in Southern New Jersey The driving element behind this cider is the high proportion of foraged DC Crabapples. It is rustic, driven by woodsy red berry flavors that the crabapples contribute.

ANXO FORAGED CIDER #2 – The base of this cider is Black Twig and Arkansas Black, well known Southern apples. It was then blended with cider made from wild apples foraged from abandoned trees in New York as well as a small portion of cider from DC crabapples. This cider features good acidity and fruit, with slightly less earthiness and tannin than #1.”

anxo bottles
Photo by Farrah Skeiky

Additionally, September 13th is the debut of to-go bottle sales. This means that DC can now buy our harder-to-find Basque ciders by the bottle. The entire 50+ ANXO bottle list will be for sale, ranging from $5.99 to $29.99.

This is also the debut of bottles of Collaborations #1 and #2. Both ciders were introduced to DC throughout ANXO’s pop-ups prior to opening, and will be available for bottle sales for the very first time. They will be available to-go for $15.99 and will also be on draft to try by-the-glass. Ahead of its opening, ANXO collaborated with Maryland’s MillStone Cellars in the creation of two Basque-style ciders, Collaboration #1 and Collaboration #2. Both were made using a 660 gallon Barolo wine cask that the ANXO team brought back from a visit to Italy. In the Spanish Cider category of the Great Lakes International Cider and Perry Competition (GLINTCAP), Collaboration #1 received the silver medal and Collaboration #2 received the bronze medal. GLINTCAP is the world’s largest cider competition.

WHERE: ANXO Cidery & Pintxos Bar

300 Florida Ave NW, Washington DC 20001

WHEN: Tuesday, September 13th

5:00 p.m. to midnight

DETAILS: ANXO Foraged Ciders will be available for $9 a glass, and supplies are incredibly limited. With one 5-gallon keg of Foraged Cider #1, and one 7-gallon keg of Foraged Cider #2, we anticipate running out in one night. To-go bottles from the ANXO bottle list range in price from $5.99 to $29.99.”

16 Comment

  • Review: So I walked in here for the first time for an early happy hour, and it was empty, but they had plates of small foods all lined up on the bar, like in the open air, and was like “oh I’m sorry, are you setting up for an event?” … they looked at me (in what felt like a very rude way) and said, “this is just the food for sale,” but didn’t invite us in… While this reads like a fairly normal exchange, my fiance and I both felt unwelcome, but made our way anyways, sheepishly, to the bar and ordered.

    TL:DR – food was overpriced but ok, service was ok after a borderline rude “hello,” drinks were great!

    • Wait, they actually have a HH? Or are you just talking about timing?
      FWIW, I really don’t think the perceived rudeness was intentional on their end. They’re probably just tired of having to explain the whole “pinxos on display” but to every customer, and you guys were the first people there they might’ve not quite been “on” just yet.

    • My experience has been quite the opposite. Welcoming, friendly staff, looking to share their pintxos and cider knowledge, and help provide pairings to meet our flavor profiles. Kuddos, ANXO. A great experience each visit.

    • That’s surprising to me. I’ve only been once so far (table, not bar) and to be honest was expecting a bit of condescending hipster attitude but they couldn’t have been more welcoming and helpful. The food and drinks were good, but the service was also well above average.

  • In case the proprietors are reading this: any update on the Kennedy Street location? Thanks!

    • They told me last week they are shooting for November. I currently live 1 block from this spot, moving in 3 weeks to Kennedy, so hopefully will only have to deal with a few months of a cider-free existence. Jk, don’t like cider that much, but this place is super nice and they’ve done a great job and the people are super friendly. Sorry Bloomy above had a bad initial experience. I agree that the food is a little overpriced (though I think they MAY have lowered the pinxtos prices a bit), but the vibe is fun and I love having a cool, laid back spot so close.

  • houseintherear

    Awesome! I will definitely get some bottles to go. Went for the first time last week and it was super great- our waiter was wonderful. Looking forward to going back with my pup!

  • I thought that DC doesn’t allow both on- and off-premise alcohol sales in the same business. Anyone know how that works?

    • You’re mistaken. See: any spot that sells beer for on-premise consumption in addition to cans, growlers. There are too many examples to list.

    • saf

      In generally, they don’t. The difference is that they are a production facility. Wineries (what Anxo is licensed as) and breweries can have on/off licenses in DC.

  • I visited ANXO last weekend and had a very mediocre experience. I’ve traveled and dined extensively in the Basque region, and San Sebastián in particular. ANXO’s version of pintxos comes nowhere close to the real thing. The ciders were overpriced, and the service from the guy working the bar was indifferent, at best. The one highlight was the reasonably-priced and tasty vermouth during the happy hour. Overall, it’s bummer as I live within walking distance and would be a regular if ANXO if they provided a better dining and service experience.

    • If you were there for the vermouth hour it makes sense that the pintxos didn’t come close to the real experience because they don’t have the pintxos until after vermouth hour lol

      • I arrived toward the end of the vermouth happy hour and stayed until they rolled out the pintxos, which were quite disappointing as previously noted. Would consider returning for the vermouth happy hour, and I’m rather glad to hear that they don’t serve the pintoxs during that time as I won’t be tempted to waste more money on them.

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