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

Cider

Crisp and refreshing with natural fruit character.

750 ml

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.

Calose is a refreshing blend of apple and pear - a composite of the entire Sonoma County apple harvest, from the start with Gravensteins in August, until the end in November with Romes. For the Calose blend we add heirloom pears as well from Mendocino for their floral aromatics. 7.0% 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.

USA > Vermont > Vergennes. Shacksbury Rosé Cider — dry cider made from heirloom apples with a touch of red-fleshed Geneva apple for color. Crisp, lightly pink, red-apple skin and strawberry notes. 12oz can.

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.