Our ciders are fermented and aged in once-used oak whiskey barrels. Apple varieties and barrel aging create unique flavors ranging from dry and tart to semi-sweet. We invite you to visit and sample our uniquely delicious product.
SEMI-SWEET:
SEMI-DRY:
Mango-Pi
Very smooth, aged three years in barrel
Green Macintosh and Empire apples
Prior to pressing, we sort the apples, keeping only the best ones for cider. Then the apples are washed and ground into an applesauce-like mixture.
NEW FRUIT FLAVORS
ORIGINAL
ORIGINAL 3-YEAR
EMPIRE ESTATE
Blueberry
Next, we press the apples for about 15 minutes to produce the apple cider. The juice is pumped into barrels for aging, and the leftover apple solids are saved for local farmers to feed their pigs.
Cherry
PROCESS:
OUR CIDERS
OUR FLAVORS
Led By Nature
Semi-sweet/semi-dry mix, very smooth
We buy our apples from orchards in Columbia and neighboring counties. By mixing different varieties, we produce ciders with distinctive flavors and qualities.
Semi-dry, strong barrel finish
Ginger-Pineapple
HOW CIDER IS MADE
Smooth, medium-strong barrel finish
Semi-sweet on tongue, tart finish at back of throat
Peach
Stock varies.
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Cheers!
Cranberry
Flavors are created by doing a secondary fermentation.
RICKETTS CIDERY
1. APPLES
2. SORT, WASH, & GRIND
3. PRESS
APPLE SIP
FUJI FANATIC
BEAUTIFUL BLEND