By DCist contributor Jai Williams

Director of operations Sam Fitz developed his vision for Anxo’s second cidery and tasting room in Brightwood Park while hanging out at the Red Derby.

“I’ve always met the nicest people in this neighborhood over the years, and we would discuss having another place to convene…this is for them,” he says.

In addition to being a gathering place in a part of the city that could use more dining and drinking options, its clear that Anxo’s Kennedy St. Cidery and Tasting Room is also geared toward aficionados who want to discuss cider more in depth. DCist was welcomed in for a tour and taste of the shiny new digs.

Guests walking in are met with a 290-gallon oak cask sitting atop two 660-gallon casks. Behind them is the newly minted production room, where traditional barrels and packaging equipment is stored. At the bar, brightly hued wood is accompanied by gorgeous brick with hints of luminous, red paint strewn throughout the modern industrial space.

Though only thirteen seats are available at the bar, it is a perfect location for al fresco drinking with friends, especially during the summer months. That’s thanks to the garage-like door that allows guests to flow in and out of the space organically.

Quality and quantity of cider is of the upmost importance here, as all of Anxo’s collaborations—joint efforts with companies such as Maryland’s Millstone Cellars and Vermont’s Eden Specialty Ciders—will be on site, an improvement over the smaller inventory at the original Truxton Circle location (300 Florida Ave. NW).

If you’re unfamiliar with cider or prefer wine, try Anxo and Millstone’s Collaboration #2. It’s dry but fruity and feels very much like a wine on your palate. For those passionate about champagne, Anxo and Eden’s Collaboration #4, with its fine bubbles and 19 heirloom varietal apples, is a goldmine for the taste buds. While the main focus here is on Anxo’s own creations, there is also a rotating list of guest ciders, both local and international.

Traditional Spanish porrons are available, with Anxo’s new Basque Spritz being served exclusively at the Brightwood bar. Made with Geneta Txakoli ATXA Blanco (the cider gives off slightly effervescent bubbles), gin, lemon, and Angostura bitters, the sour-yet-fruit-forward concoction is delicious (just be careful if you’ve never attempted to drink a porron, as your eye to mouth coordination needs to be on point or you’ll definitely have a spill on the front of your shirt or blouse. It does tend to make for a great laugh among friends, though.)

Executive Chef Alex Vallcorba, who was raised in Barcelona, serves his Catalan inspired food alongside the beverages. Snacks ranging from roasted Marcona almonds, manchego cheese, and coveted Iberico ham charcuterie make for nice bites over conversation. Heartier options include stacked paninos like the El Real, composed of roasted turkey, cream cheese, and bacon, all for $10. Both traditional and untraditional salads are up for grabs too. Try the Ensalada de Pulpo. Tender chunks of octopus are delicately placed on a bed of chickpeas, bright English peas, and red peppers, flavored with sherry vinegar and paprika.

Those craving something sweet will find perfection in the arroz con leche y chocolate, a rice pudding sprinkled delicately with sea salt flakes.

Together with their Truxton Circle location the Anxo team is paving the way for Washingtonians both old and young, to enjoy one of America’s oldest libations.

Anxo Cidery and Tasting Room opens May 27. Hours are Thursdays from 3 p.m. to 10 p.m., Fridays from 3 p.m. to 11 p.m., Saturdays from 11 a.m. to 11 p.m., and Sundays from 11 a.m. to 7 p.m.

ANXO Opening Menu by Travis on Scribd