Current Ciders

Vol. 12 oz can / 5.0% ABV

Sweetness Off-Dry


Others profess to produce a cherry cider, but none begin with 100% sour Granny Smith apples (eschewing all other apple varieties for their lack of sourness) unified with the superior Montmorency sour cherry (aka Prunus cerasus, a superior and vastly dissimilar cherry to Prunus avid, the bird cherry, the mere mazzard, so commonly used in cough syrup and children’s sweet-snacks) and the exotic Morello sour cherry (hailing from my native country of Hungary), fermented with an English Ale yeast (procured from a fine brewery in Chiswick, London), rounded out with a spot of Bartlett pear juice (undeniably the world's greatest pear-flavored pear) and completed with a touch of spiciness (largely attributable to the ghost chili pepper, although married with a secret spice), precisely enough to make your vigor race and spirits embrace another gulp. 
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Pairs well with:

Bruschetta, jalapeño poppers, chanterelle butter on rice crackers, the “Portland salad” (spinach, walnuts, cranberries, blue cheese).

Top 30 Best Ciders in the World, Food & Wine 2017
Silver Medal, 88 points, Tastings World Cider Championship 2016
Gold Medal, Great Lakes International Cider and Perry Competition 2016
Silver Medal, International Women’s Wine Competition 2016
Silver Medal, California Cider Competition 2016