WHY NATURAL CIDER?

Most ciders available today aren't a natural products. However, with patience, very little intervention and a good amount of time, the native yeasts from the apples will transform the juice into a truly interesting beverage. Most commercial ciders can't be made this way because of the demands of conisistency and quick turn-around. We take the time, and it's worth it. Each batch is it's own vintage with it's own distinct characteristics.

THE FLAVORS OF

OUR TERROIR

What to expect from well-crafted natural cider:

Cider is a wine made from apples. Our cider has the delicacy of a white wine. Cider fruit has always been prized for it's tannins which give it body and mouthfeel, and help to clear your palate like a red wine. Natural fermentation can produce flavors of green apple, or tropical fruit. It can also bring earthy, smoky flavors that remind you of walking in the woods, subtle barnyard, cheese, or the minerally aroma of wet pavement. Often, cider drinkers are looking for the fresh apple flavor, but fermentation transforms the compounds to create things that are new, layered and complex.

Our ciders naturally finish dry. This means that no sugar is added after aging. However, the intense aromas of the cider create a full-flavor that goes beyond sweetness on the palate.

CRAFT CIDERS TO TASTE

The following cider prodcers are based in the Midwest and provide a good benchmark for well-made ciders that reflect our region. Our ciders are made in the same tradition, and inhabit the same family of quality.

Virtue Cider, Fenville, MI

Appeltreow Cider, Milwaukee, WI

Prima Cider, Longrove, IL