HARD Ciders

> 2018 ciders so far...

Our ciders are all wild fermented at cool temperatures for over 5 months. Good juice + time = great real cider!
- Wild Apple Blend Cider - made with 100% unsprayed apples foraged from the wild trees surrounding our orchard and other local trees. Unsulfited, with no back-sweetening or other additions. Cider, pure and simple. The wild apples provide lovely tannins and a touch of bitter. It is dry, fruity, clean and bright. Wild-fermented. 
- Bittersweet Blend -  this blend of Golden Russet, Dabinett, Gold Rush, foraged apples, and Yarlington MIll has a robust tannin profile, and just enough acidity to make it delightfully refreshing. The predominance of the bittersweet apples in the blend confer a pleasing bitter note to the finish. Aromatic fruity nose and a gentle effervescence. Wild fermented and made with only one ingredient. No additives of any kind, including sulfites
- Golden Russet Blend- Dry, fruity, and higher in alcohol, this blend features the legendary Golden Russet apple as the star of the show. Pleasantly refreshing yet not acerbic, the cider displays moderate tannins with a characteristic sugar cookie mid-palate and notes of anise. Natural cider has perlant effervescence and is still alive, like kraut or yogurt! Fermented with wild yeast from at least 50% Golden Russet apples with a carefully considered blend of other assorted cider apples and/or foraged wild apples from the locality. This cider is also a lovely base for a light cider cocktail - add fruity simple syrup, such as rhubarb or strawberry, and a sprig of mint - over ice.

 

 

DESSERT CIDER

Apple Pommeau

We are sad to say that our pommeau is completely sold out for the year.

A big and gently sweet dessert cider, Pommeau is a perfect after dinner drink and digestif. Fortified with apple brandy and aged in an oak barrel, it is rich with the flavors of oak – vanilla, coconut, and caramel – the perfect flavor companions to apples! 
Pairings: Pairs gorgeously with chocolate and other desserts. We love it on the rocks, or served in a large snifter to maximize the aromas.

2015-2016 - sold out
• Pommeau, made with Calville Blanc, Redfield, and Fortune

2014 - SOLD OUT
• Pommeau, made with Calville Blanc, Redfield, and Fortune

2013 - SOLD OUT
• Pommeau, made with Honeycrisp, Golden Russet, and/or Yarlington Mill

2012 - SOLD OUT
• Pommeau

desserts

FOR THE PANTRY

BUY NOW HERE

Cider Syrup

Also known as ‘boiled cider’, this sweet yet tangy syrup is made much like maple syrup – but from 100% apple cider. It packs a deeply caramelized flavor that will surprise your taste buds with its powerfully bold apple zing! 
Uses: Pour it on pancakes, waffles, granola, and yogurt; drizzle it over roasted vegetables; rub it on pork, ham, chicken, and duck before roasting or to finish in the pan; whisk it into sweet and sour sauces for tofu and tempeh; mix it into cocktails, sodas, and ginger tea.

Cider Vinegar

This lovely full bodied vinegar packs a real fruity punch and is a little sweeter than your average.  Good enough to be sipped straight!
Uses: Great for deglazing and dressings. Make natural soda by mixing it in bubbly water.  

switchel syrup

This throwback thirst quencher is utterly refreshing and delicious. We make it by sweetening our apple cider vinegar with our cider syrup and then blending them with ginger. Uses: This concentrated syrup can be added to sparkling or still water, cocktails, and even used as a glaze for tofu and chicken. Think of it like a sour ginger ale. So good.