Finnriver Farm and Cidery

The Finnriver crew farms and ferments in the Chimacum Valley, in organic fields and orchards located along a salmon stream on the north Olympic Peninsula of Washington, the traditional and contemporary territories of the S’Klallam (Nəxʷsƛ̕áy̕əm̕) and the Chemakum (Aqokúlo or Čə́məq̓əm).

While our farm is remote, we’re honored to be on the forefront of the Pacific Northwest hard cider revival and to craft ciders that both recognize historic hard cider traditions and offer fresh perspectives on the possibilities of the fermented apple. We grow and source organic and seasonal ingredients to help grow a vibrant regional community food system.

What's On Tap

Blue Hewe – 8.4% ABV
  • This vintage is a return to previous years in the balance of crab apple to blueberry- the blueberry wine component is robust, and the barrel-aged crab apples are so intriguingly tannic. We chose to embrace the fruity foundation of the blueberry, sweeten up enough to moderate the ripping acidity of Hewes Virginia crab, and respect the soft caramel tones of the American oak barrel.
Black Currant Cider – 6.5% ABV
  • Small batch production year-round, featuring cider fermented on the farm using 100% organic apple juice pressed from Washington apples. We ferment the apple juice in stainless steel tanks, then blend with black currant and unrefined organic cane sugar for additional depth, sweetness and flavor. Lightly carbonated. Contains no gluten ingredients.

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