What happens when you ferment an apple? We love finding out! Cider-making in our barn is a process of discovery - a combination of chemistry, ecology, alchemy, engineering, wishful thinking, old world wisdom, farm ingenuity and adventurous experimentation. Presented here is the array of possibilities we are working with at the moment. (Note: We use "cider" to mean a fermented beverage and ours have a range from 6.5%-8% alcohol). Some of these ciders are small-batch, seasonal and labor-intensive. Others are produced with contemporary methods and more readily available year-round. Our sumptuous fruit wines blend with custom-distilled apple brandy to capture the sweet warmth and generosity of the fruit. Our spirited fruit wines are aged, more refined, relying on quiet time spent in the barrel to find themselves.
We strive to craft our products with Pacific Northwest organic fruit from our farm and other regional sources.
