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The apples are picked from a semi-abandoned orchard in New Hampshire, pulled from a section planted to an array of old cider varieties – picked on taste and instinct.

All apples are cured for 2-4 weeks, macerated for four weeks with grape pomace before pressing to glass to very slowly ferment through the winter.

Tasting notes: Delicate chamomile, meadowy aromatic profile with a silken, more wine-like texture and a botanical bitterness on the finish that is addictive.

Bottled in Sudbury, MA

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SKU: 200364 Categories: ,


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