OUR FLAVORS

DRY:

Semi-dry, strong barrel finish

HOW CIDER IS MADE

Light and crisp, Granny Smith finish

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.

OUR CIDERS

Very smooth, aged three years in barrel

PROCESS:

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

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.

MADE IN THE MOUNTAINS OF PENN

Smooth, medium barrel finish, made from all Red Delicious apples

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

RICKETTS CIDERY

Smooth, medium-strong barrel finish

Semi-sweet/semi-dry mix, very smooth

SEMI-SWEET:

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.

1. APPLES

2. SORT, WASH, & GRIND

3. PRESS

ORIGINAL

ORIGINAL 3-YEAR

EMPIRE ESTATE

SATIN GOLD