For three years I watched the wild apple seedling behind our farmhouse bloom profusely and produce heavy crops of small, misshapen fruit. Curious to see what it could do, in the winter of 2015 I pruned out the dead wood and began to open the tree's tangled branches to the light and air. Eight months later we harvested and pressed clean apples for the first time.
This wild seedling, steps from our back door, produced a still cider reminiscent of the English West Country, but distinctly American. Its fermented juice is full bodied, lightly tannic, complex, richly colored and flavored. We hope you'll come to the farm to experience ciders like this.
Every year we search out more trees, evaluate new flavors, and refine our tastes. Recreating traditions from other places isn’t what we're about. We want to discover what we have right here in Maine, in our back fields and along country roads. Fruit that’s available all around us if we care to look.
Our tasting room is constructed around a salvaged hand-hewn early 19th c. timber frame from central Maine.
We ferment our ciders in small batches, using barrels, tanks, and glass carboys.
Visit our farm in Pownal, Maine, less than ten minutes from downtown Freeport, and 25 minutes from Portland's Old Port.