Cider Mill

We press all of our own cider using in-season apples we grow in our orchard. Apples are first washed, then crushed into a pulp. A large press squeezes the pulp, causing juice to collect in a stainless steel tank where it is treated with UV light before bottling. No sugar is added to our cold cider.

The subtle change in cider flavor throughout the season is a delicious result of apple varieties ripening at different times. Early season cider is bright and sweet when dessert apples like Honeycrisp are in season. Midseason cider has the greatest complexity, as it blends the largest number of apple varieties. Late season cider features Granny Smith and Goldrush apples, which add tart notes and are high in tannin, a natural compound that gives cider its richness.