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-SWEET:

SEMI-DRY:

Mango-Pi

Very smooth, aged three years in barrel

Green Macintosh and Empire apples

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.

NEW FRUIT FLAVORS

ORIGINAL 

​​

ORIGINAL 3-YEAR


EMPIRE ESTATE

Blueberry

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. 


Cherry

PROCESS:

OUR CIDERS

OUR FLAVORS

Led By Nature

Semi-sweet/semi-dry mix, very smooth

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

Semi-dry, strong barrel finish

Ginger-Pineapple

HOW CIDER IS MADE

Smooth, medium-strong barrel finish

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

Peach

Stock varies.

  Looking for something special?

Please check in!

Cheers!

Cranberry 

Flavors are created by doing a secondary fermentation.

RICKETTS CIDERY

1.  APPLES




​2.  SORT, WASH, & GRIND




3.  PRESS

APPLE SIP

​​

​​FUJI FANATIC


BEAUTIFUL BLEND