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.
Led By Nature
Green Macintosh and Empire apples
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.
Semi-dry, strong barrel finish
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.
Smooth, medium-strong barrel finish
Semi-sweet/semi-dry mix, very smooth
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2. SORT, WASH, & GRIND