A cidery creating community connection through the restoration, harvest and process of our valley’s wild landscape in the tradition of fermentation.
Whiskey Barrel Aronia – ABV: 7.4%
This robust fusion of heirloom apples and pears harvested from local homesteads is wild fermented and aged for six months on lees. It is then transferred to barrels form Stein Distillery and imbued with biodynamic Aronia berry juice until fermented. The result: a dry, slightly smoky and berry-forward cider, with a hint of heat.
Honeycrisp – ABV: 6.9%
This single variety flagship is crafted using a common dessert apple not typically used in the production of hard cider. Apple yeast is propagated from untamed wild orchards, then Willamette Valley cultivated Honeycrisps are harvested and pressed in season and fermented at col temperatures. The results is an n apple forward cider with highlights of our local flora and micro fauna.