Cider + Mead Products
Dry-to-Sweet Scale
Semisweet
Varieties
2025 Harvest: Gold Rush, Winesap, Enterprise, Gala, Macintosh, Jonathan, Roxbury Russet, Cameo.
Style
Modern Cider
ABV
6.5%
Notes
Backsweetened with fresh apple juice.
Gluten Free. Preservative Free. Keep refrigerated.
In Stock (Tavern)
Yes
In Stock (MFG.)
Yes
Format
Draft, 12oz can
NEW to cider?
LET'S
START WITH
THE CORE
From orchard to glass, this guide breaks down the basics
of hard cider—its history, process, and the flavors that make
each bottle unique.
Store upright in a cool, dark spot. Avoid temperature swings.
Once opened, refrigerate and finish within a few days.Yes! Hard cider is naturally gluten-free.
Cider is made from fermented apples, not grains like wheat, barley, or rye. Because of that, most traditional ciders are gluten-free and safe for people avoiding gluten.
Light chill (45-55°F) and use a glass to unlock aroma.
Dry ciders love salty snacks; sweeter ones pair well with spice.
Cider's natural acidity and tannin protect it.
Many ciders ferment fully dry or are pasteurized, so no additives are needed, and the flavor stays cleaner.Yes, cider is a great cocktail base!
Its acidity, fruit character, and light carbonation make it ideal for spritzes, shandies, and spirit-forward cocktails. Cider pairs especially well with gin, bourbon, rye, brandy, and herbal liqueurs, and can be used anywhere you’d reach for sparkling wine or ginger beer.Cider apples come in four groups. Blending them builds complexity that eating apples can't.
Sweets (sugar) Sharps (acid)
Bittersweets (tannin) Bittersharps (acid + tannin)
Rooted
IN PLACE
OUR CIDER
MAKING
PROCESS
Our cider-making process is shaped by the land, the orchard, and the natural cycles that define each harvest.
Cider begins with apples, and not all apples are the same. Cider makers consider sweetness, acidity, and tannins when selecting fruit, often blending varieties to achieve balance. Just as with wine, the region and growing conditions—known as terroir—play a key role in flavor.
After harvest, apples are milled and pressed to extract fresh juice. This juice carries the sugars, acids, and aromatics that set the stage for fermentation. The quality of pressing impacts clarity, aroma, and ultimately the structure of the cider.
During fermentation, yeast consumes the sugars in apple juice and produces alcohol, carbonation, and layers of flavor. Some cidermakers use cultivated yeast strains for precision, while others rely on wild fermentation for complexity and a sense of place.
Cider making is both science and art. Makers may age cider in stainless steel, oak barrels, or other vessels to develop character, and blending different lots allows for endless stylistic possibilities—from dry, tannic ciders to fruit-forward, sparkling styles.
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FEATURED
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LOCAL INGREDIENTS
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Art Direction