SEMI-DRY:

We buy our apples from orchards in Columbia and neighboring counties. By mixing different varieties, we produce ciders with distinctive flavors and qualities.

Semi-sweet on tongue, tart finish at back of throat

NEW FRUIT FLAVORS

Led By Nature

Green Macintosh and Empire apples

PROCESS:

OUR CIDERS

OUR FLAVORS

HOW CIDER IS MADE

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.

Smooth, medium-strong barrel finish

Mango-Pi

Semi-dry, strong barrel finish

ORIGINAL

ORIGINAL 3-YEAR

EMPIRE ESTATE

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.

Semi-sweet/semi-dry mix, very smooth

Blueberry

SEMI-SWEET:

Stock varies.

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Cheers!

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.

Cranberry

Cherry

Very smooth, aged three years in barrel

Ginger-Pineapple

RICKETTS CIDERY

APPLE SIP

FUJI FANATIC

BEAUTIFUL BLEND

1. APPLES

2. SORT, WASH, & GRIND

3. PRESS