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!
Lafayette Non
Reserve Series | Batch 4.23
Just for fun, we used the same apple blend as our 2.23 Lafayette but sans the keeving process, fermenting to fully dry. Here, floral and bittersweet apple aromas lead ripe/baked pear, creamy custard, white grape and spice and flavors.
Core Club 2023 Q2 Selection
Marin Onfroy
Reserve Series | Batch 6.23
This rare (for us) apple is thought to have originated in northern Spain – but brought to Brittany during the Crusades (late 1400s). This nano-batch cider may be our best yet, bursting with juicy peach, strawberry and white grape flavors and aromas. Naturally keeved and bottled still - enjoy this one today!
Core Club 2023 Prime Selection
Frequin Rouge
Reserve Series | Batch 5.23
Despite being somewhat difficult to grow, Frequin Rouge is often used in French cidré and Calvados. This nano-batch offering expresses strong floral aromatics, with quince, pear, dried apricot, plum, honey and wheatgrass notes. Bottled still to showcase this apple's complexity - salut!
Core Club 2023 Prime Selection
Wickson Crab
Reserve Series | Batch 1.22
One of pomologist Albert Etter's finest creations, Wickson crabapples (introduced in 1944) were developed with west coast conditions in mind. True to form, this delicious cider exhibits a balance of green apple, white grape, honeysuckle and dried apricot notes.
Core Club 2022 Q1 Selection
Cidermaker's Blend
Reserve Series | Batch 09.21
Stoke Red apples are one of very few bittersharp apples deemed worthy of "vintage" classification. A tiny 2020 crop prompted this marriage with Brown's Apples – another classic bittersharp. Aged in neutral oak, this cider expresses strong pomme fruit, burnt caramel and spicy notes atop a tannic base. Tasty!
Core Club 2021 Q4 Selection
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
Golden Russet
Reserve Series | Batch 06.21
Made from 100% Golden Russets – perhaps America's first and very best cider apple. Barrel-aged, this one expresses tropical notes (Jackfruit?), brown butter and spice flavors (Nutmeg?) Crazy-high initial sugars makes this high octane cider a unique treasure!
Core Club 2021 Q3 Selection