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!
Garratza
CRAFT SERIES | BATCH 1.20
Garratza (Basque for “bitter” or “sour”) is made with Dolgo crabapples, wild-yeast fermented and allowed to mature with native bacteria – softening the acidic bite typical of Dolgos while providing a touch of the sour, funky character typical of traditional Basque sidra. Meyer lemon and quince, with pineapple and clove back-notes.
General Release
Sixpenny
CRAFT SERIES | BATCH 1.20
Refreshing all-American apple blend, featuring Crimson Gold applecrabs (a.k.a. 'Little Rosybloom'), a plum-sized, close cousin of Albert Etter's famous Wickson Crab. This batch, including American cultivars from Bishops' Orchard, expresses floral aromas with crisp pineapple, quince, nectarine and honey flavors.
General Release