Brooklyn Cider House’s first Pét-Nat cider. Three of Life is a collaboration between founder and cidermaker Peter Yi and his son, Richard. It is made from the first harvest of their baby apple trees.

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...

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...

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...