Maker Notes
Research and development (but with cider!)
Why notes?
Taste, of course, is a highly subjective thing. But cider making is an art and a science. Cider apples have unique flavor characteristics - which for nerds like us - are worth noting, helping expand our appreciation and enjoyment of each cultivar. Tasting notes can also identify how apples respond to growing conditions – helping us make better, more delicious choices in how and where to grow varietals. This library details nearly every cider we’ve made since 2019, using a common “spider chart” format ranking 18 criteria ranging from basics like sweetness, tartness and astringency to how each cider recalls other fruit and spice categories. Members of our Core Club receive copies of these with each shipment, along with a crib sheet providing background on how we define our criteria - making it easy and fun for fans to compare their experiences with ours.
Use the search tools below to explore the archive, noting batch numbering for each release, wherein the first digit(s) represent product sequence followed by abbreviated year of release. Above all, enjoy cider!
Splintercat
Reserve series | Batch 1.23
Our latest cyser – a cider/mead hybrid – expresses a dual nature, balancing honey notes with a tart crabapple finish. This example presents floral aromatics with assertive tropical pineapple, meyer lemon and wildflower honey notes.
Core Club 2023 Q1 Selection
Columbia Crabapple
American Singles | Batch 1.22
Developed in the late 1800s, Columbia Crabapples were bred to survive harsh Canadian winters. Ours – grown in the warm Yakima Valley – yield a cider offering honeysuckle aromas and rich flavors including Meyer lemon, honey and buttercream. Crisp and refreshing!
General Release
Splintercat
Reserve Series | Batch 05.21
A cyser (cider-mead hybrid) made from Dolgo crabapples and honey from Sunny Valley Apiaries in Sprague WA. This cyser has a dual nature, balancing it's relative sweetness with a tart, crabapple finish. Rich and full-bodied, this one exhibits green apple, pink grapefruit and unmistakable honey character.
Core Club 2021 Q2 Selection
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