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.

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

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.

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.

Westering is a blend of late harvest apples and 2+ year aged cider to create a rich, ultra-dry cider with notes of savory caramel. 7.0% abv.

a clean, modern take on traditional French cider

Its low tannins make it lighter on the palate while having a more mineral driven body that makes it a refreshing and bright addition to everything from poolside parties to paella. 5.0% abv.

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

Original Hard Cider is crisp, balanced, and unmistakably familiar. An easy-drinking classic built for the bar and refreshed for today. 5.0% abv

The legendary Newtown Pippin has a long, illustrious history in our country. It was discovered growing as a seedling in Queens in New York City in the mid 1700s and is one of the oldest cultivars in the U.S.Its rich aromatic flavor results in a complex and flavorful cider. This cider is wild fermented to complete dryness in neutral red wine barrels. Our cider is bottle conditioned, with a small amount of fresh juice added back during bottling for natural carbonation. As a result, a small amount of yeast sediment may be present in the bottom of the bottle. 8.4% abv

Manton Blend is made from a blend of apples grown in Manton, California - a small town west of Lassen Volcanic National Park. The blend of apples is very diverse, though about 50% of the juice came from Golden Russet apples. Fermented naturally with native yeast, dry, rustic old world style cider. 9.0% abv