Although Anxo Cidery won’t open its Brightwood Park production facility and tasting room until sometime next year, the city’s only cider bar works with other makers from around the country to hone its craft. The two latest releases find Anxo working with Eden Specialty Ciders, a Vermont cidery known for its innovative methods.

Eden + Anxo Collaboration #3 and #4 both contain a blend of 19 heirloom apple varieties, including Winesap, Baldwin and Newtown Pippin, but the result isn’t the rustic, funky Basque-style cider the Anxo team has focused on in the past. This is a very dry, crisp cider that’s comparable to a sauvignon blanc. There’s a touch of pepper and a lingering bitterness, with some apple peel tannins, in the finish. The difference between #3 and #4 is that the latter undergoes a secondary fermentation in the bottle. You’ll feel some fizz on your tongue, and although this cider is not as effervescent as a sparkling wine, the carbonation adds a certain refinement and balance.

There are two ways to get your hands on these ciders: At the Anxo Pintxos Bar in Truxton Circle (300 Florida Ave. NW), where they’re sold on tap as well as by the bottle, and at Whole Foods stores in the District, which carry the full range of Anxo’s collaborations with Eden and Maryland’s Millstone cidery.

Fritz Hahn

Eden + Anxo Collaboration #4. anxodc.com. $18.99 per 750 mL bottle, or $8 per glass at Anxo Pintxos Bar.