We craft premium full-juice ciders.   They are authentic, natural, and absolutely refreshing.  6.6-7.1% alcohol by volume, our ciders contain over 24 varieties of apples, are  fermented similar to a white wine, and are never diluted or artificially flavoured.

From Branch To Bottle

Truly a branch-to-bottle operation, we grow the apples, press, ferment, mature, and bottle right on our own orchard.  Taking a full year to craft, we  choose specific apple varieties for their crisp flavours, rich aromatics, and amazing complexity they contribute to our finished ciders. Each fermentation utilizes a unique wine yeast which further adds to the character of the finished, blended ciders.  Crafted in small batches, our production is limited by the availability of rare cider varieties of apples.

 

What are Cider Apples?

Cider apples are vintage varieties prized for their tannin levels and other complexities that once fermented, give the cider character. Comparable to wine grapes vs table grapes to make a quality wine, cider apples are required to to craft a cider with complexity, full mouthfeel, and a rich finish. These varieties have great names like Kingston Black, Porters Perfection, Bulmers Norman, or Dabinette.

We have been grafting old golden delicious trees over to cider varieties these past two years, bringing the diversity of our crop from some 8 varieties to nearly two dozen. Grafting allows us to use the existing tree root-system and irrigation infrastructure without disturbing the soil and orchard.  Cider apples, with aesthetic being secondary to flavour, also require less inputs in the way of spray or hand-labour, making them much closer to wild and natural apples.

A Brief History of Cider in North America

Cider apples were once more plentiful than eating apples in North America.  The iconic “Johnny Appleseed” traversed North America planting wild apple seeds which would have produced fruit suitable for making hard cider, not for eating apples. He would then sell these seedlings to settlers as they moved west, cider being a way to preserve the apple crop and provide a hydration alternative often safer than the local drinking water.

Prohibition saw farmers understandably grafting their orchards from cider varieties to apples suitable for fresh eating in order to keep their livelihoods. But once prohibition was repealed, grain-based beverages were quicker and cheaper to produce than waiting for cider-orchards to regrow, and real cider never really found it’s footing again.

Until recently. We are proud to be part of a movement that is sweeping the continent back to making real cider.  Come visit our tasting room and see for yourself what a complex, truly local, and refreshing beverage cider is.

Click on the images below to read more about each cider and the characters that they were named for.