Maker Notes
We believe the best ciders allow apples to express themselves, and that most of what happens in cider “making” happens in the orchard. That of course means each year’s cider tends to differ, whether due to nature (growing conditions), or due to nurture (the moods of native yeast and production methods). Ready to nerd out? Search by series type and find your product below, then click on the flavor wheel image for a wealth of information. Even better, check out our latest flavor profile listing to follow along and do your own evaluation!
Golden Russet
American Singles | Batch 1.23
Golden Russets may resemble potatoes (due to their bronze-hued, russeted skins), but they’re one of America’s best cider apples. This richly-flavored offering expresses tropical jackfruit, ripe pear, butterscotch and nutmeg notes. Crazy-high ABV courtesy lots of Yakima Valley sunshine!
General Release
Virginia Crab
American Singles | Batch 1.22
Virginia Crab (a.k.a. Hewe’s Crab) is a true American classic, borne of native crabapples and an undetermined European varietal. This richly-flavored offering expresses tropical honeydew, ripe tangerine, peach pit and cobbler flavors. Crazy-high ABV courtesy lots of Yakima Valley sunshine!
General Release
Golden Russet
American Singles | Batch 1.22
Golden Russets may resemble potatoes (due to their bronze-hued, russeted skins), but they’re one of America’s best cider apples. This richly-flavored offering expresses tropical jackfruit, nutmeg, medlar, tobacco and butterscotch flavors. Crazy-high ABV courtesy lots of Yakima Valley sunshine!
General Release
Wickson Crab
American Singles Series | Batch 1.22
Patented in 1944 by famed pomologist Albert Etter, Wickson Crabapples are among a very few cider varietals developed in post-Prohibition America. This stellar example presents grape, pineapple, lychee and honey notes, with a white pepper and mildly tannic finish.
General Release