Our Ciders

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.

Aronia

Produced annually from a blend of apples like Jonagold and Northern Spy with the addition of foraged and cultivated Elderberry and Aronia juice. Most trees and all berries are unsprayed, and the cider fermented naturally with wild and cultivated yeasts. Lightly bottle conditioned. AVAILABLE

Original Dry

Produced annually from a blend of apples including Baldwin, Northern Spy, and Jonagold. Most trees are unsprayed, and the cider fermented naturally with wild and cultivated yeasts. Lightly bottle conditioned. AVAILABLE

Small Batch Ciders

20/1: Produced fall 2020 from wild apples foraged in Cumberland, Lisbon, Georgetown, and Pownal, plus fruit grown in our orchard including the classic American cider varieties Harrison and Hewes Virginia Crab, and European cultivars Somerset Redstreak, Kingston Black, Yarlington Mill, and Stembridge Cluster. This is a very wine-like cider, full bodied, rich, tannic, and still. 50 gallons produced. AVAILABLE

19/1: Produced fall 2019 from wild apples foraged in Freeport, Pemaquid, Cumberland, Poland, Pownal, Topsham, and Lisbon. Dry, nicely acidic, bottle conditioned. 119 gallons produced. AVAILABLE

19/2: Produced fall 2019 from wild apples foraged in Cumberland, Bailey Island, Pemaquid, Harpswell, Lisbon, and Durham. Dry, lightly bottle conditioned. 114 gallons produced. AVAILABLE

18/3: Produced fall 2018 from wild apples foraged in Castine, Pownal, Bailey Island, Harpswell, Cumberland, and China (Maine!), as well as a selection of European cider fruits grown in our orchard, including Somerset Redstreak, Yarlington Mill, Medaille D’Or, Stembridge Cluster, and Harrison. Dry, lightly bottle conditioned. 97 gallons produced. SOLD OUT

18/2: A still cider produced fall 2018 from Kingston Black apples, plus fruit from two of our favorite crabapple trees. One-off cider for special event tastings only. 6 gallons produced. SOLD OUT

18/1: Produced fall 2018 from wild apples foraged in Brooksville, Brunswick, Castine, and Cape Elizabeth, plus crabapples from the rootstock of an abandoned orchard in Durham, the namesake of our small batch line, Ridlon (this crab makes one of the finest single variety blends in all our trials). Dry, lightly bottle conditioned. 67 gallons produced. SOLD OUT

17/2: Produced fall 2017 from a blend of wild seedlings foraged from Durham, Brunswick, Gorham, and Yarmouth. The fermentation stopped naturally with residual sugar, balancing lingering sweetness with natural tannins and wild fruit. 110 gallons produced. Lightly bottle conditioned. SOLD OUT

17/1: Produced fall 2017 from a blend of wild seedlings foraged in Pownal, Durham, Gorham, and Yarmouth. Cider is dry, lightly bottle conditioned and mildly tannic. 110 gallons produced. SOLD OUT

16/3: Produced fall 2016 from a blend of wild seedlings foraged from Durham, Freeport, and Monmouth. The fermentation stopped naturally with residual sugar, balancing lingering sweetness with natural tannins and wild fruit. 20 gallons produced. SOLD OUT

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. SOLD OUT

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. SOLD OUT

15/3: Produced fall 2015 from a single unsprayed wild crabapple tree. Naturally keeved with high tannins. Lightly bottle conditioned. 5 gallons produced. SOLD OUT

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. SOLD OUT

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. SOLD OUT