Our Small-Batch Process
We produce barely 1000 gallons of hard cider each season, from apples grown on just over 150 heirloom trees. We sort & wash the apples by hand, and rely on an antique press with limited capacity to extract the juice, so our ciders are made in individual batches - pressed as the apples reach peak ripeness.
In the Fall, nearly a full year later, we finally blend the finished ciders for complexity and balance. The results are similar to a dry sparkling wine, with close to zero residual sugar and are completely gluten free.
We then age the cider in a temperature controlled barn throughout spring and summer for flavor development and natural carbonation. This slow, cool aging ensures a brilliantly clear cider without the need for filtration.
Our Cider
QUABBIN RESERVE: An heirloom blend cider that is dry yet balanced with a tart finish. Our secret ingredient is small-batch Golden Russet cider (aka the champagne of ciders) which adds full body and a crisp flavor. Our 2021 vintage won a Silver Medal at the Great Lakes International Cider and Perry Competition.
CORE APPEAL: A semi-dry cider with an aromatic nose and fruit-forward palate made from Northern Spy, Macintosh, Empire, and Baldwin apples. We finish the fermentation early so the rich sweetness and flavor of the apples is preserved.
BEES KNEES (Queen’s Bee): Wildflower honey blends with Old English apples to create a unique cider you must try! Floral notes from the honey and bitterness from the tannins in the Old English apples balance perfectly for this big, bold, semi-sweet cider that really showcases the magic of honey and apples.
Our SEASONAL rotating tap:
STRAWBERRY FIELDS: A rose colored semi-sweet cider blended with fresh strawberries that is tart and bursting with fresh strawberry aromas and flavor. A summer favorite!