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Alcohol
We wanted to bring some wildness to an heirloom apple. We took our Old Fashioned Winesap apples that were pressed on-site, fermented, and aged in oak for over 30 months and blended the cider with cider made from wild apples foraged from a nearby mountain top. The tannins and acidity of the wild apples provide additional complexity to the final product. Winter Wild pairs nicely with meat heavy dishes or creamy pastas.
Bottled Barrel-Aged Dry Cider made from local Western North Carolina apples. We press apples from our own orchards, fellow local orchards, friends' backyards, and mountain tops where we find wild apples growing along the forest edges.
All of our cider is fermented and matured in oak barrels, most often with a wine yeast to kick off fermentation of the juice. From there we keep it very simple. We don't add sweeteners, other fruits, or additional flavors. Sticking with tradition, we let the apples speak for themselves.
Our ciders are fermented to dryness and unless otherwise noted, are almost still (non-carbonated).
All of our cider is fermented and matured in oak barrels, most often with a wine yeast to kick off fermentation of the juice. From there we keep it very simple. We don't add sweeteners, other fruits, or additional flavors. Sticking with tradition, we let the apples speak for themselves.
Our ciders are fermented to dryness and unless otherwise noted, are almost still (non-carbonated).
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