Description
One of the oldest and best ways to preserve our abundant apples, is through fermentation into hard cider. Our wildcrafted yeasts and traditional cidermaking techniques maintain the most direct relationship between us, the apples, and the life that surrounds us all. Let your palate experience more!
We seal our cider in 22oz bottles; with our cider share you can pick up 4 bottles on the first Sunday of every month, with a selection of our surprisingly diverse array of small-batch, naturally fermented, still, dry ciders. Special features of particular cidrages include: blends with some of the orchard’s classic heirloom cider apples; barrel-aging in bourbon casks; and a rich range of acidity and bitterness depending on varietal, yeast styles, and environment.
Our cider apples include the following varieties:
- Kingston Black
- Yarlington Mill
- Dabinette
- Medaille d’Or
- Wickson Crab
- Hewe’s Crab
- Somerset Redstreak
- Stoke Red
- Foxwhelp
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