We kegged our first batch on March 10, 2010. The mission was simple: craft exceptional draft cider without shortcuts or compromises.
What does uncompromising cider mean? It starts with real apples. Press them. Ferment the fresh juice within days. That's it. This straightforward approach—executed with precision—delivers cider that tastes like fermented apples should, with the crisp tartness that comes from natural malic acid.
Apples vary wildly. Different varieties, different harvests, different soil, different storage conditions. Our cidermaking embraces these differences instead of masking them. We want you to taste the diversity. We want your palate to evolve with each batch.
Traditional methods. Character-driven cider. True to form. True to fruit. True to your expectations.
HOW WE WORK
- We list every apple variety (and other fruits and hops) on every bottle and keg. No mystery ingredients.
- We choose varieties that ferment exceptionally well—Honeycrisp, Granny Smith, Braeburn, Fuji, Golden Delicious. Local availability shifts throughout the year, so each batch reflects what's best at that moment.
- We source exclusively from Oregon and Washington. When budget allows, we go organic. We know the orchards. We know the growers.
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