We're crafted by Wandering Aengus Ciderworks out of Salem, Oregon. The crew—Aaron, Adam, and head cidermaker Nick—work out of Salem, OR 97302. Our tasting room opens the last weekend of every month (except December). Stop by Friday 3-8pm or Saturday noon-8pm.
The fruit—and the process. Both lines use the same cidermaking philosophy, but the apples tell different stories. Wandering Aengus goes old-school with rare heirloom varieties—French, English, and pre-prohibition American cider apples. We grow these heritage varieties ourselves in Salem and source from select Oregon growers. Those heirlooms get pressed once a year.
Cider House takes a different path. We press year-round using widely grown Washington and Oregon apple varieties. Then we finish with fresh-pressed fruits or hops. Wandering Aengus stays pure apple. Cider House blends flavors.
Yes. Every Cider House style is gluten-free—including Cider House Hops.
No. Here's the thing: "pear cider" is a misleading term. Apples make cider. Pears make perry. Real perry requires specialized perry pears—rare varieties you can't just find anywhere.
We make Cider House Pear—our cider finished with fresh-pressed pears. Same goes for Cider House Cherry and Cider House Hops. They're all variations on our core Cider House base, finished with different ingredients.
Absolutely.
Ask for us wherever you shop and drink. Better yet, hit up one of our events or swing by the ciderhouse.