A still cider featuring two cider apple varieties: Golden Russet, indigenous to New York State, and Dabinett from Somerset England.
Tasting Notes: Deep Honey color with a smooth mid-palate and a very long mineral textured finish. Honeycomb, elderflower, lychee, sour plum, white pepper, papaya, ripe plum skin, subtle vanilla.
Port-style cider. An apple apertif/digestif from a blend of barrel-aged Apple Spirits (Eau de Vie) with unfermented, unfiltered apple cider. After months of aging, the pommeau naturally clarifies to an amber liquid of exquisite character. Tasting Notes: Warming, rich and velvety. Aromas of honey and clove. Nutmeg, amaretto, sun-warmed plum.
An elegant champagne-style cider, aged 11 months sur lie, undergoing fermentation in the bottle to produce very lively bubbles. Disgorged 10 cases at a time with the last batch done 11 months after bottling. Made with 35% wild apples, 29% English bittersweet varieties, and 46% unidentified homestead trees. An excellent cider for a New Years toast, any celebration, or to elevate the atmosphere at any time. Naturally Sparkling.
Tasting Notes: Briny on the palate with white pepper, mouth-watering acid and a chalky finish. Pear, white peach pit, tart cherry and chamomile on the nose.
Made from wild seedling apple and pear trees. 100% wild-foraged, unsprayed, and beyond organic. Dry and undisgorged. A precise and extreme expression of terroir. Naturally Sparkling
Tasting Notes: Fresh stone fruit, mineral, citrus, pomegranate. Wine-like and chaulky with a dry and cleansing finish.
Predominantly from abandoned homestead trees, mixed with unidentified homestead apples, wild trees and other mixed heirlooms, reflecting the perfection of the trees' diversity and age. The name Old-Time is a nod to both cidermakers of past generations who used these trees for their own cider, and to the style of music which our cidermaker Steve plays: American Old-Time music. Naturally Sparkling.
Tasting Notes: Light gold. Soft, rounded finish. Strawberry, grapefruit seed, butterscotch, musk.
Made entirely from the fruit of a single orchard, The Reynolds family orchard, on the East side of Cayuga Lake containing over 200 varieties of apples, including many rare and heirloom varieties. Naturally Sparkling.
Tasting Notes: Tiny bubbles. Leather, clove, clementine, sour cherry.
A Charmat method cider showcasing the Golden Russet apple, a native to New York historically prized for it's excellent flavor in cider as well as on the table. Naturally Sparkling.
Tasting Notes: Light creme in color, prosecco-like lively effervescence, aromatic, crisp. Peach, raspberry, beeswax.
A blend of foraged heirlooms and English bittersweet cider apple varieties, including Northern Spy, Dabinett, Ellis Bitter and Brown Snout. Fermented to near-dry, then barrel-ged in bourbon barrels for at least four months. Naturally Sparkling.
Tasting Notes: Aroma of highland malt and faint rose. Mineral to start, they dry and wine-like with velvety tannins, very long, mouth-watering juicy finish. Dark chocolate and clove.
A single-orchard cider. All of the fruit from a 1/4 acre homestead cider orchard planted by our friend Peter Hoover between 1995-2000 near Trumansburg, NY.
Tasting Notes: Balanced and expressive with a mouth-watering finish. Aromas of wet slate, rich soil, bread crust, starfruit, lychee.
Made from 100% wild seedling apples, gathered by hand in the hedgerows and forests around Ithaca, NY. The epitomy of terrior, bringing the expression of an exact time and place into the glass.
Tasting Notes: Focussed, leafy, orange blossom, wet pavement, long-lasting finish.
Barrel-fermented and aged 9 months sur-lie in 4-6 year old French barrels. Undisgorged, unfined and unfiltered. Substantial tannins, intense fruit aromas and mouth-watering acidity of the fruit transformed through fermentation and bâtonage into cider.
Tasting Notes: Smooth yet astringent mouthfeel, and modest acidity. Aromas of apple-skin, spice and roasted nuts.