FINNRIVER CIDER FAMILY | Dessert Fortified Wines

STYLE | Brandy Dessert Wine

CIDERMAKER NOTES

Fermentation begins with organic black currants, yielding a naturally sweetened fruit wine. Organic lavender buds—harvested by Wilderbee Farm in Port Townsend and Jardin du Soleil in Sequim—are steeped in brandy, gently derobing their botanical essence. The brandy-infused lavender is then delicately blended into the black currant wine. Once a soft floral fragrance is unveiled, the wine is enriched with a final transfusion of brandy, custom-distilled from Finnriver cider, offering warmth to balance its richness. Sweet.

SUGGESTED PAIRINGS

Shake 1/2oz into a classic Bee’s Knee’s or Lemon Drop cocktail for a boozey-infusion of PNW botany. Drizzel on top of creamy gelato or ice cream for a foral touch from the fields of Washington.

APPLE VARIETIES

Organic high-acid Washington grown Granny Smith dessert apples.

ARTWORK | Anna Daeuble