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!
Major Hewes
Reserve Series | Batch 07.21
A blend of a classic British cider apple (Major) and one of the most storied American cider apples (Hewe's Crab). Wild-fermented and aged to perfection in a neutral oak barrel, blended with 10% Manchurian Crabapple at bottling. Apple peel, quince, honeysuckle and dried apricot flavors, notable tannins.
Core Club 2021 Q3 Selection
Major Hewes
Reserve Series | Batch 07.20
A blend of a classic British cider apple (Major) and one of the most storied American cider apples (Hewe's Crab). Aged to perfection with a small amount of keeved cider added at bottling. Starchy apple and quince flavors with peaty earth, mild bittersweet funk and medium tannins. Bottled still, this one’s especially bright in the glass, showing notable viscosity.
Core Club 2020 Q3 Selection