Very smooth, aged three years in barrel

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. 


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.

OUR FLAVORS

Peach

PROCESS:

Led By Nature

Green Macintosh and Empire apples

NEW FRUIT FLAVORS

ORIGINAL 

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ORIGINAL 3-YEAR


EMPIRE ESTATE

Mango-Pi

​SEMI-SWEET:

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

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.

OUR CIDERS

HOW CIDER IS MADE

Semi-dry, strong barrel finish

RICKETTS CIDERY

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

Flavors are created by doing a secondary fermentation.

SEMI-DRY:

Ginger-Pineapple

Blueberry

Smooth, medium-strong barrel finish

Semi-sweet/semi-dry mix, very smooth

Cranberry 

Cherry

Stock varies.

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Cheers!

1.  APPLES




​2.  SORT, WASH, & GRIND




3.  PRESS

APPLE SIP

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​​FUJI FANATIC


BEAUTIFUL BLEND