•The Prosecco of ciders - sparkling, light bodied, lightly barrel aged
•Apple varieties - Jonagold, Spartan and a small amount of English bittersweet apples
Extra dry, hints of red berries and pear, soft tannins, extremely drinkable fermented using a traditional method called Pétillant Naturel or Méthode Ancestral...
Meet Rosé, crafted in partnership with our friends at Sunday In Brooklyn. Rosé features 100% local fresh pressed apples from @sunrise_orchards in Cornwall, Vermont...
With this cider, we give a nod to New England's fraught love of Madeira. In 1777 British soldiers captured Fort Ticonderoga, just across the lake from us.
Produced in collaboration with Shacksbury Cider, Coterie is a blend of wild fermented Cider and native yeast fermented Merlot wine, aged in oak for eight months.
Produced in collaboration with Shacksbury Cider, Coterie is a blend of wild fermented Cider and native yeast fermented Riesling wine, aged in oak for over a year.
The fourth installment of our wild foraged apple cider series. The limited-edition cider has returned for its fourth vintage and it's better than ever. Bone dry, funky, earthy, tart, and vibrant...
Hailing from the mecca of cider apples, the Herefordshire region of England, this cider was crafted by Simon and Hannah Day with apples grown by Ann and Norman Stanier...