Super dry and funky fresh.
There are so many things that make our ciders special. From thoughtfully sourced, wild foraged and seasonal ingredients, to collaborations that span styles, industries, even continents. These specialty ciders give us a chance to venture out and work with the best ingredients we can get our hands on resulting in adventurous beverages that taste true to our native New England spirit.
We partner with our friends at Petritegi Sagardoa, located just outside of San Sebastian in Spain, to source European apple varieties unavailable in commercial quantities in the United States. Petritegi presses and ferments their apples in enormous, decades-old chestnut barrels; we then ship this fermented cider to Vermont where we blend it with fruit we source from New England.