Finnbarra Tobairín

Time for a brief Irish lesson. Finnbarra, an Irish cider maker has created a light cider, with only 1.5% ABV and called it Tobairín. ‘Tobar’ means ‘well and ‘ín’ refers to small or light. Taken together, Tobairín means ‘little well’.

Interestingly, its low alcohol content is due to the second pressing of the apple pomace. Once fermented, Tobairín is back sweetened with fresh apple juice. Company: Nohoval Brewing Company Limited
Place of Origin: Nohoval, Kindle, County Cork, Ireland
Apples: a blend of Elstar with Jonagored
ABV: 1.5%
Package type: 500 ml amber glass bottle with crown cap
Recommended type of glass: chalice glass or pint glass

Appearance: pours a clear pale straw with a white short-lived head. Medium carbonation. Body is medium.

Aroma/Nose: on the nose sweet freshly cut yellow and red apples with red berries, cranberries and a distant buttery note.

Taste: it starts moderately sweet with low acidity. On the mid-palate cotton candy followed by a watery note, yellow and red apples, red berries such as strawberries, and cranberries. Finishes dry with a light astringent taste and a touch of buttery taste.

Overall: the ABV of barely 1.5% would rather suggest a high sweetness level, but to my surprise, Tobairín is not overly/syrupy sweet. It has a very palatable level of sweetness even to me. Also, the medium level of carbonation makes it a quite nice and refreshing cider. But the taste quickly disappears, doesn’t linger on given the fact that it is quite sweet. Anyway, it’s a good alternative for cider drinkers who are drivers at the same time. And, for those who like sweet cider. 3/6

Availability: in Ireland available as Stonewell Irish Cider, e.g. from Ardkeen, Baggot Street Wines or Redmonds of Ranelagh. In Germany available online from Cider Kultur or Ciderandmore. In Berlin from Hopfen und Malz.

Price: Tobairín was a sample provided by Cider Kultur

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One thought on “Finnbarra Tobairín

  1. Interesting. Most of the low ABV ciders I’ve seen have been from France, and was due to the keeving process and retaining more residual sugar. Plus a couple cideries in the U.S. have made a second pressing “Ciderkin”, although those were more like 4% ABV. And there is one cidery near me in the U.S. which “specializes” in it (they water down the cider down to 4% to keep the calories low, then charge more for it…not a fan). I’d usually just rather have less of a cider I like then seek out something lower ABV / calories.

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