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. 

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SEMI-DRY:

Stock varies.

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Cheers!

OUR FLAVORS

1.  APPLES

​2.  SORT, WASH, & GRIND

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3.  PRESS

NEW FRUIT FLAVORS

Mango-Pi

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

Semi-dry, strong barrel finish

APPLE SIP

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​​FUJI FANATIC​

​​BEAUTIFUL BLEND​

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 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

PROCESS:

Flavors are created by doing a secondary fermentation.

Blueberry

Peach

Smooth, medium-strong barrel finish

Ginger-Pineapple

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

Led By Nature

Green Macintosh and Empire apples

Cranberry 

HOW CIDER IS MADE

RICKETTS CIDERY

​SEMI-SWEET:

Semi-sweet/semi-dry mix, very smooth

Cherry

ORIGINAL 

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ORIGINAL 3-YEAR

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EMPIRE ESTATE​