We're committed to crafting exceptional cider from the apples that thrive in the Pacific Northwest. Using classic eating apple varieties like Honeycrisp, Pink Lady, Fuji, Gala, Golden Delicious, and Granny Smith, we create ciders that celebrate what grows here. Each variety brings its own character, and that character shifts with the seasons. Nature decides the flavor profile, and we follow its lead. Every single cider we make is gluten free.
This is where it all starts. Pure apple expression. The natural malic acid from the fruit provides crisp tartness, while the fermentation brings clean, forward fruit flavors. This is the foundation we build everything else on. It's straightforward and honest.
Bosc and Anjou pears bring smoothness to the equation. They soften the apple's natural acidity with a silky mouthfeel and add the deep, earthy sweetness only real ripe pears can deliver. The result is balanced and approachable.
Two types of cherries make this work. Tart pie cherries amplify the cider's acidity, while sweet Bing cherries add depth with woody, bark-like undertones. The combination creates layers that keep you coming back.
Our nod to the Northwest hop obsession. We dry-hop this cider with Oregon Cascade hops for over three weeks. You get bright citrus and floral aromatics with just a whisper of bitterness on the finish. Think crisp lager energy but cider at its core.
We're obsessive about ingredients. Every bottle and keg lists exactly what went into it, down to the specific apple varieties and where they came from. We only use fresh-pressed fruit, herbs, and additions sourced from the Pacific Northwest. No concentrates. No shortcuts. No mystery ingredients.
The apples we press provide all the sugar for fermentation and all the malic acid that gives our ciders their characteristic tartness. Any residual sweetness comes from the fruit we started with or finished with. Nothing else.
We believe variety matters. Origin matters. Processing matters. The closer you stay to the source, the better the final product. That's why we track degrees of separation between farm and bottle.
Bottom line: This is real cider made the way you'd expect. Press apples. Ferment them. Bottle them. Done.