Let's start with some knowns about the craft alcohol industry in Maine: it's widespread, it has an breadth of options, the Mainers behind these brands are generally good folk. I would consider Solar Rock no exception to the final rule. Nano startups in the fermentation business generally fall into two camps with me. Either they are enormously backwater, lacking creativity, and are band-wagoners capitalizing on making a buck and care nothing for process, or they're fun-loving, good people that truly enjoy the fermented arts. I would consider Solar Rock the latter. Maria was our host (and we did get a fly-by from Craig, the vintner) and she was charming.
Let's settle expectations of course. It's called a winery, but Maine cannot play host to anything like Sonoma county, Paso Robles, Beaujolais, etc. We don't grow grapes of note. Full stop. Do not come with an expectation of sipping anything near to an estate chard. You will be grossly dissatisfied.
Maine is rife with fruit juice fermenters. Wine, generally defined is by grape juice, but we don't do that here so we make do with the next best things. The tasting room is the daylight basement retrofit of a home down a dead-end dirt road (don't hit the ducks on your way through). The bar is cozy and inviting. The people are pleasant and like to share their craft. This is admirable in the least. But how is the product? There are pros/cons. The hits were the apple/tea-infused wine, the apple/habanero infused was deliciously spicy, and the strawberry will find a home in a few cocktails of mine. The Mountain Dew (you read that correctly) was a failed concept, and pineapple always struggles in fermentation (you lose a lot of essence as it ferments). But it was definitely interesting. And fun. I certainly smiled a lot while there.
If you are in the area, pop in and try it. Big smiles may abound if you do. read more