About Our Ciders
Our Heritage Ciders are small-batch and handcrafted from Washington state fruit. We cold press cider specific apples at harvest when they are at their peak of flavor. We use a blend of cider specific apples, which are traditional bittersharp or bittersweet, such as Dabinett, Harrison, Brown Snout, Harry Masters, and Kingston Black along with heirloom and crabapples. These apples provide acidity, sugar and tannins, which contribute incredible complexity, flavor and aroma to our Heritage Cider. When we add other fruits to our cider we only use whole natural fruit, never concentrates, extracts, syrups or essences. These are added at the beginning of fermentation so all juices and fruits co-ferment together. We choose not to use any added sugars, artificial sweeteners, colors or flavors and only sweeten with heirloom apple juice.
Our ciders are aged from five to twelve months or more before bottling, to allow the tannins and acids from the traditional cider apples to fully develop. Once it is bottled we pasteurize it to insure the safety of the product. Our Heritage Ciders will continue to mature and create deeper more complex flavors, most reaching their peak at two to three years after bottling.
Our ciders tend to be on the drier side and many are award winners!
Bottles are 750ml (about 5 glasses)
We invite you to visit our Tasting Room in downtown Renton Washington (inside Antiques 4U) to learn more. (Must be 21+)
Nick & Holly