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...

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...

Made from heirloom American and bitter cider apples. Fermented in stainless steel tank for first 6 -9 months - spontaneous alcoholic fermentation with no SO2 addition and slow malolactic fermentation.  Aged on the lees for 10 months.

Made from heirloom American and bitter cider apples. Fermented in stainless steel tank for first 6 -9 months - spontaneous alcoholic fermentation with no SO2 addition and slow malolactic fermentation.  Aged on the lees for 10 months. Some Cabernet is added for color.

Distilled in 1987; aged in oak casks, where it remains until purchased, when it is then bottled..