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
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
Sunwise
Reserve Series | Batch 01.21
Our version of French Pommeau, Sunwise (an antique term associated with clockwork) is made with bittersweet and bittersharp apples, blended with apple brandy (from 2-Loons Distillery) to arrest fermentation and retain natural sweetness. Barrel-aged three years to harmonize notes of bruised apple, black cherry and nutmeg.
Core Club 2021 Q2 Selection | 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
Dosoro
Reserve Series | Batch 04.21
Made on recommendation from Tim and Diane at Steury Orchards, Dosoro is a blend of Golden Russet and Grimes Golden apples. Floral aromatics lead flavors of quince, peach pit, clove and white pepper, and oddly enough, an oakiness that was in no way introduced during fermentation or aging.
Core Club 2021 Q2 Selection
Crimson Gold
Reserve Series | Batch 03.21
Close cousin to the Wickson, plum-sized Crimson Gold crabapples offer honeysuckle and tropical aromas; ours expresses ripe pineapple, apricot and Meyer lemon on the tongue, underlaid with hints of allspice.
Core Club 2021 Q1 Selection
Whiskey Wickson
Reserve Series | Batch 02.21
This Wickson cider finished with high ABV and around 2.8% residual sugar, making it naturally semi-sweet. Aged in one of our Raven Oak barrels, we taste honey, pineapple and pear flavors, backed by mild whiskey notes.
Core Club 2021 Q1 Selection
Blackstrap
Reserve Series | Batch 01.21
"New England" style cider inspired by colonial-age recipes. 100% Brown’s Apple, co-fermented and barrel-aged with black currants and molasses. Bottled still, this cider presents rich currant, medlar, clove and caramel notes.
Core Club 2021 Q1 Selection