cider

Made with a blend of fresh pressed Bartlett pears and apples, this hybrid cider shows a rich golden hue, caramel and fresh fruit on the nose with a surprisingly tart finish. Gluten Free. 5.3% abv.

Los Dos is a blend of cider co-fermented with Primitivo and Grenache Blanc grapes for a rosé effect and fruit punch aromatics. 7.0% abv.

Hang on tight as Sled Zeppelin takes the stage. Oregon cranberries, PNW apples, and a touch of cinnamon come together like a holiday power chord that sleighs from first sip to last. 6.9% abv

Alluring, clean, and unassuming, this crisp & fruit-forward cider is crafted from Pacific Northwest apples, fermented dry, and aged in stainless steel. 6.8% abv.

Pineapple paired with Cider is nothing new, but an injection of sweet heat certainly is. Juicy Pineapple and a little kick of Jalapeño make this bone dry crusher perfect for patios and pitchers. A hint of green pepper spice with the promise of tropical sweetness on the horiozion result in an infinitely sessionable cider. 4.5% abv.

Hard Cider

Crisp and refreshing with natural apple flavor.

Single Can

Hard Cider

Dry and crisp with bright apple character and a clean finish.

Single Can

Big & Bold, The Bad Apple is made in an imperial style, fermented with local meadowfoam honey and aged on Oregon White Oak. Complex notes of apples and wood make this a Northwest favorite. 10.5% abv.

Arlo is our take on Basque cider - tart and complex but delightfully drinkable, and a longtime industry favorite. We partner with our longtime friends at Petritegi Sagardoa, located just outside of San Sebastian in Spain, to source European apple varieties unavailable in commercial quantities in the United States. Petritegi presses and ferments their apples in enormous, decades-old chestnut barrels; we then ship this fermented cider to Vermont where we blend it with fruit we source from New England. This unusual blend of European and New England fruit creates a one-of-a-kind dry, complex cider without any additional flavorings or sweeteners. 5.5% abv

Made from 100% CA Newtown Pippin apples. Mellow, fruity, crushable. 7.5% abv.

A blend of apple varieties– primarly Astarbe (the same name as the 15th-generation family running the estate) and Mendiola (the same name as their farmhouse) are selected and put through the grinder or ‘matxaka’. After grinding and pressing the fruit, the must sits in stainless steel tanks for 24 hours. Under strict temperature controls, the must is then transferred into wooden casks or ‘kupelas’, where alcoholic fermentation — and subsequently malolactic fermentation — take place. The cider rests and ages in casks on lees for two months before it is ready to be drunk, straight from the barrel in the traditional ‘txotx’ ritual. The cider is bottled, unfiltered, in June. 6.5% abv.