We Love Cider
We are proud and dedicated to working with small, family-run orchards. While this approach may not be as economical as working with larger fruit companies, we enjoy the relationships we’ve cultivated and relish working directly with the people who pick our apples.
All of our ciders are partial wild ferments. This means that the yeast we use to ferment is the yeast that naturally occurs in apples. We sometimes introduce a champagne or other wine yeast to the mix when needed but prefer the complexity and variation that wild yeast brings to the flavors of our cider. We value using what’s available in our environment, it’s like wild-foraging and creating a distillation of the wild flora native and natural to our home, the Pacific Northwest. We believe it roots us to the land where we live, cultivate, and harvest.
Our ciders are bone dry. Unapologetically bone dry. It’s a more archaic and traditional style of cider making but we prefer the dry aesthetic to any other kind of cider. We think that we’ve landed upon a pretty killer balance of acid, sugars, tannins, and flavors to create a spectrum of blends that appeal to avid and novice cider drinkers alike.