We focus on small-batch ciders that reflect the diversity of wild Maine fruit and cultivated heirloom apples. Every fall we travel backroads of Maine to search out interesting wild seedlings and abandoned trees. The best of these we graft for our own orchards, which now include over 225 varieties of apples, many in danger of extinction. Our goal is to showcase the astonishing range of flavors that apples can produce. In our tasting room you'll taste small batch ciders available nowhere else.
We ferment our ciders slowly, taking time to produce quality blends. A typical cider takes several months to ferment, and three more to age in the bottle. We release new ciders from the fall harvest no sooner than the following August.
Produced fall 2017 from a blend of apples with the addition of foraged and cultivated Elderberry and Aronia juice. Most trees and all berries were unsprayed, and the cider fermented naturally with wild and cultivated yeasts. Lightly bottle conditioned. ABV 6.8%
Produced fall 2017 from a blend of apples including Baldwin, Northern Spy, and Jonagold. Most trees were unsprayed, and the cider fermented naturally with wild and cultivated yeasts. Lightly bottle conditioned. ABV 6.8%
Small Batch Ciders
15/1: Produced fall 2015 with a blend of wild harvested crabapples, seedling trees, Baldwin apples from 100 yr old trees, and 2 European cider varieties, Brown Snout and Medaille D’Or. All trees unsprayed. Lightly bottle conditioned, taste reminiscent of a European cider with natural tannins and full body. 110 gallons produced. ABV 6.8%
15/2: Produced fall 2015, 100% wild foraged ungrafted seedlings and crabapples, all trees unsprayed. Less tannic than 15/1, full bodied and richly flavored, lightly bottle conditioned. 55 gallons produced. ABV 9.1% Out of stock.
15/3: Produced fall 2015 from a single unsprayed wild crabapple tree. Naturally keeved with high tannins. Lightly bottle conditioned. 5 gallons produced. Out of stock.
16/1: Produced fall 2016 from concentrated ice cider and a blend of wild seedlings foraged from Deer Isle, Liberty, and Monmouth. Slight lingering sweetness is balanced with a pronounced acidity, plus natural tannins and wild fruit. 60 gallons produced. ABV 9.1%
16/2: Produced fall 2016 from a blend of wild seedlings foraged from Deer Isle, Liberty, and Paris. The fermentation stopped naturally with residual sugar, balancing lingering sweetness with natural tannins and wild fruit. 60 gallons produced. ABV 6.8%