When Adam Diskin moved to Nashville nine years ago from the Pacific Northwest, there were 30 breweries in the area and not a single cidery. “I’m thinking, I went to school to [make cider], I love doing it, I give it to friends and family, and I’ll probably end up slitting my wrists if I don’t do this,” Adam says. Not only did Adam want to bring true craft cider to the South, he a wanted to focus on old world tradition and authenticity.
Naturally, with juice flowing through the building day after day, Adam realized how well cider lends itself to cooking, prompting delicious plates alongside his pints. “What we want to do with the food is show the versatility of cider. Our chef uses it for everything from bbq sauce to marinades.” Nashville cooks tag Diskin on Instagram regularly, showing off dishes like pork butt braised in Cinnamon Spice cider and sausages cooked in Bourbon Tart Cherry cider. With flavors in the works for the coming year like Habanero Asian Pear and Blueberry Lavender, you’ll want to get cooking. Here’s a couple ideas from Diskin to get you started.