Dry farmed, certified organic, made from Gravensteins, Philo Golds, & Rhode Island Greens. 60 Year old trees growing in Franciscan Series soil at 1300 feet elevation, 3.3 miles from the ocean.
Vinification: 80% stainless steel, 20% neutral oak barrel. Native fermentation; 100% malolactic....
This cider undergoes a third fermentation, which is stopped midway to introduce those sour notes on the palate. Aromas of wildflowers and honey are followed by a wave of citrus and pickled pear notes. Lightly carbonated, off-dry in style with zesty acidity providing endless opportunities for...
Fermented slowly for about 2-3 months. When the cider reaches just the right amount of sweetness, fermentation is halted; the cider is then filtered, lightly carbonated, and bottled. This is as close as you can get to biting into a freshly-picked New York apple. Tart apple flavor, bubbles, a touch...
Inspired by the cider tradition in the Basque Country, they wanted to make a dry, wildly natural cider with beautiful acidity. Raw undergoes three fermentations with wild and wine yeasts, making it an earthy cider remarkably expressive of its terroir. Aged on the lees for a minimum of 6 months....
Northern Spy and Rhode Island Greening apples are fermented slowly for 2-3 months and stopped midway to capture their natural sweetness. Blended with a little bit of Finger Lakes red wine, filtered and carbonated. The Brooklyn Cider House Rosé is bright and fruity with notes of rose petal, wild...
Semi-sweet, carbonated cider; tart, earthy and bursting with fresh apple, citrus and honey aromas. Little Wild is a wild-fermented cider that is aged on the lees for 6-8 months and blended with fresh-pressed cider.
Lurra is made with bittersweet and bittersharp crab apples and cider apples, undergoing two partial fermentations and bottled with minimal sulfur, unfined and unfiltered. Dry, wth soft tannins and mineral-driven palate, showing stone fruit, lime zest and a crisp and refreshing finish.
A limited release blend of Porter's Perfection, Dabinett and Northern Spy apples. This wild-fermented cider undergoes three partial fermentations, each carefully interrupted at the perfect moment to preserve the fresh apple character while still adding many layers of complexity. Bottled unfined and...
Pomme Rouge is a limited release co-ferment of apples and grapes, composed of 51% Northern Spy, Dabinett, Rhode Island Greening Apples and 49% locally grown Marquette Grapes. Bottled unfined and unfiltered, showing notes of sour cherry and raspberry with a touch of natural effervescence.
A throwback to the original American dry cider; made with a higher concentration of heirloom and bitter cider apples. Aged it on the lees for 10-12 months, and then lightly carbonated. It walks a tightrope of finesse and intensity. Its clean, crisp mouthfeel is balanced by bitter notes and a spine...
A blend of three varieties from Restoration Farm in Bethpage, NY - Roxbury Russet, Black Gilliflower, and Newtown Pippin apples. This orchard supplies fruit from trees with 30+ year-old rootstock, and are totally unsprayed. The cider was made of fully ripened "drops" as opposed to fruit picked or...
100% Newtown Pippin apples from Restoration Farm in Bethpage, NY. This orchard supplies fruit from trees with 30+ year-old rootstock, and are totally unsprayed. The cider was made of fully ripened "drops" as opposed to fruit picked or shaken from the tree by hand. Harvested throughout the month of...
A blend of Grimes Golden, Ben Davis, and unknown red fleshed apple varieties from a backyard orchard of 40+ year-old trees in Orient, NY. Harvested in several passes over the month of November, and pressed in early December. 7% abv.
