The crab apples for our special release Bitter Local Cider first rooted in these soils decades ago. They’ve seen hard winters and frosty summers. They’ve been sunburned and bruised. Yet they thrive in this mountain climate—bitter and sweet and sharp. Time and aging for several months in an oak barrel help the over 150 apple locals get along inside one bottle. Wild fermented, with no residual sugars or added sulphites.