Cider

AEppelTreow Winery & Distillery

Burlington, Wisconsin

ÆppelTreow Winery was conceived in 2001 with the goal of producing unique beverages from exceptional apples.

Charles and Milissa McGonegal partnered with Brightonwoods Orchard, grower of uncommon heirloom apples, to build Wisconsin’s premier artisan cidery. The business is run as a truly family operation, with three generations on hand for tasks from tours to bottling. Brightonwoods Orchard has been perched on its southeast Wisconsin glacial hillside for over 50 years. The orchard celebrates the pastoral life and preserves nearly 200 cultivars of heirloom apples and pears. An Integrated Pest Management system reduces the chemical burden on the land. Both Orchard and Winery are active participants in farmland conservation, sustainable agriculture, local and Slow Food initiatives.

The inspiration at ÆppelTreow Winery comes from America’s forgotten cider heritage and the farmstead ciders of rural England and France. They add their own creative touch to take cider from its barrel and mug origins to champagnes, draft style, still table wines and after-dinner aperitifs.

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Angelon

Asturias, Spain

Located within the blissful landscapes of the Asturian region of Spain, Angelon carries a family tradition of cider production that goes back many generations. Still the artisanal producer that the locals have always known, the Ordonez brothers and sisters are keeping the tradition of this captivating style of cider alive with each bottle that carries the Angleon name. Briny and somewhat salt driven, the spontaneous fermentation in which these cider are born are a true experience and a magical interaction with history.

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Argus Cidery

Austin, Texas

The rustic attributes that define the century-old cider producing cultures throughout Europe are alive and well in modern day Texas! Wild fermentation is the fundamental from this Austin based, old-world cider house revival known as Argus. Their ciders are ever evolving given the nature of world of natural bacteria and collected yeasts. The creations are intricate and compelling given the high level of acidity, the influences of oak and the overall dynamic representation of their location within the Hill Country of Texas. Argus is keeping the old flavors alive and allowing them to evolve as needed to become something all their own.

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Burrow Hill

Somerset, England

Cider has been sold at Burrow Hill for at least the last 150 years. All the ciders produced are made from pure juice pressed from fresh Somerset grown apples in the autumn. They still sell cider straight from the barrel at the farm as well as in bottles.

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C Squared Ciders

Denver, Colorado

C Squared Ciders is a Denver based craft cidery, located in the thriving downtown RiNo arts district. The name C Squared symbolizes the commitment to take cider making to the next level, in terms of both the mainstream acceptance of cider and what cider can become. To do this, they combine decades of craft brewing experience with cider/winemaking techniques to bring new flavors to the world of cider.

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Cidrerie L’Hermetière

Basse-Normandie, France

Run by Dominique and Nathalie Plessis, Cidrerie L’Hermetière sits in the middle of the Perche Natural Reserve Park, among the rolling hills of the Perche region of Normandy. They’ve been around for 20 years, making cider from traditional apples grown in their own 15-hectare orchard. The ciders are crafted in the ancestral way – using just the juice of pure cider apples. They ferment naturally, and are unpasteurized and naturally carbonated through bottle conditioning.

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Eden Ice Cider

West Charleston, Vermont

Eden Orchards and Eden Ice Cider began on a trip to Montreal in 2006 when they first tasted ice cider and wondered why nobody was making it on their side of the border. They had dreamed for years of working together on a farm in the Northeast Kingdom; it was a dream that had vague outlines including an apple orchard, cider and fermentation of some sort.

In April 2007, they bought an abandoned dairy farm in West Charleston, Vermont and got to work. Since then they have planted over 1,000 apple trees, created 5 vintages of Eden Vermont Ice Ciders, and have introduced a new line of Orleans Aperitif Ciders.

Their goals are to create healthy soils and trees in their orchard, to support their Vermont apple orchard partners who do the same, to minimize our carbon footprint, to contribute to the economic and environmental health of their employees and their Northeast Kingdom community, and most of all to make world-class unique ciders that truly reflect the Vermont terroir.

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El Gobernador Sidra Natural

Asturias, Spain

El Gobernador Sidra Natural is made from only fresh apples and naturally occurring yeasts and other micro organisms and bacteria found on the skins of the apples. It is allowed to ferment spontaneously in wooden barrels, and only very lightly filtered.

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Finnriver Farm & Cidery

Chimacum, Washington

The Finnriver crew farms and ferments on an 80 acre family farm and orchard in Chimacum, along a restored salmon stream on the north Olympic Peninsula of Washington. While the farm is remote, they are honored to be on the forefront of the Pacific Northwest hard cider revival and committed to producing both traditional and innovative hard ciders using premium, organic ingredients while maintaining an authentically farmcrafted and land-based operation.

They source organic apples from across Washington state and grow their own organic orchard of over 3000 trees, with 20 varieties of heirloom and traditional cider apple varieties. They aspire to serve the land with cider, by caring for our soils, watershed and community while crafting award-winning premium ciders. FinnRiver Ciders are a tribute to old hard cider traditions but also offer an approachable, fresh perspective on the possibilities of the fermented apple.

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Henney’s Fine Cider

Worcester, Herefordshire, England

Cider is one of the world’s most definitive beverages for retaining the essence of what it means to craft something that is true to the area in which it was grown. Henney’s Fine Cider pleasantly engages with bright tones of true apple flavor given that all the liquid used for fermentation was actually pressed from real fruit. Local farms and growers play a major part of bestowing the Herefordhire’s rich cider history onto the enthusiasts of today. An important partnership from the supplier to the creator is evident in all of Henney’s Cider given the overall focus to the apple and where it comes from.

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Hogan's Cider

Alcester, Warwickshire, England

Hogan’s uses cider apples from the three counties of Herefordshire, Gloucestershire and Worcestershire; regions known for making (and drinking) loads of real farmhouse cider. The apples are pressed and the juice fermented in stainless steel for about four months. The young cider is then filtered and returned to the tanks, for further maturation. When it’s ready – a good cider maker can tell – it’s blended for a balance of tannins, acidity, and sweetness.

In addition to their draught, Hogan’s also produces a Dry and Medium Dry cider, as well as a traditional Perry. Allen – and whoever he can coax into helping him – must hand pick most of the perry pears from local orchards, otherwise he has trouble finding enough. Perry pears are delicate, and must be handled carefully, and most people just aren’t up for the hard work anymore. Allen is.

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Les Vergers de la Colline

Montreal, Canada

Les Vergers de la Colline is a tightly woven family, a competent team, a line of bold entrepreneurs who rely on quality, originality and integrity. Cider that stands out proudly ... for the greatest pleasure of your senses!

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Montana Cider Works

Darby, Montana

Since 2012, this small bonded winery in Darby, Montana has been crafting artisan ciders from Bitterroot Valley apples and other fresh fruits. They practice sustainable agriculture and support preservation of Montana’s open spaces.

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Oliver's Cider & Perry

Hereford, Herefordshire, England

The old farm in Herefordshire where Oliver’s Cider House sits has been producing cider and perry for at least three centuries. Not much has changed there in that time. These days, the wonderful Tom Oliver runs the show (when he’s not on tour, managing bands like The Proclaimers and Everything But the Girl) and uses only fresh (mostly hand-picked) unsprayed fruit, with minimal intervention. Cattle and sheep graze the orchards year-round, providing nitrogen and natural weed prevention.

Oliver’s strives to produce premium products, while valuing the health and well being of its consumers, its employees, the earth’s natural resources, and the environment. In fact, Oliver’s have created a charter that they hope all cider makers will follow.

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Peckham’s Cider

Upper Moutere, New Zealand

Originally from England, the visionaries behind New Zealand’s Peckham’s Premium Cider desired to being a bit of the U.K. cider culture to a place truly on the other side of the globe. Located within the highly productive region of Moutere, the fruit that is used for Peckham’s ciders are pure, vibrant and comparatively as proper as anything found back in England.

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Ribela Natural Cider

Pontevedra, Spain

Produced using apples strictly grown with the Galicia region of Northern Spain, Ribela is another leading cider maker that retains the important cultural contributions that this area is known for. Upwards of 400 different varieties of apples are available for the pressing of Ribela’s cider. Their offerings are sustainably crafted with honesty while giving just a glimpse into a small piece of the cider world that is rarely experienced outside of its place of creation.

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Riestra Natural Cider

Asturias, Spain

The microclimate of the region of Estrada has produced cider apples since ancient times. In the fertile valleys of the rivers Ulla, Umia, and Linares, one will find many Spainish heirloom varieties of apples, such as Rabiosa, Marafouza, Freixera, Pementa, Raiada, and Peros, which give Galician cider a most unique character. This traditional cider from a father son team is no exception — it’s tart, funky, and has serious depth.

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Ross on Wye Cider & Perry Co.

Herefordshire, England

he Johnson family has been farming the same land (30 minutes down the road from Oliver’s, in the little town of Ross-on-Wye) for over 70 years, and growing apples for over 30. They started out growing fruit for the local cider behemoth, Bulmer’s, and 40 acres are still contracted out. The fruit sent to Bulmer’s provides the income needed for Mike to plant whatever he wants for his own cider and perry, currently upwards of 70 different varieties of fruit trees.

While the orchards may be large, the little cider building is tiny, and the barn where it’s stored even smaller. Both are filled to the brim with bottles and barrels of cider and perry – all of Mike’s products are fermented in barrels with only naturally-occurring, wild yeasts. Ross-on-Wye is known for experimenting with a variety of barrels – rum, whiskey, brandy, etc – and has them packed into corners, filled with fermenting juice.

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Troy Cider

Sonoma County, CA

Troy Cider celebrates the rich heritage of the apple industry in beautiful Sonoma California. Late harvest heirloom varieties are cold pressed into delicious juice, which is then fermented with only native yeast. After nearly one year in oak barrels at their rustic Sonoma cidery, they hand bottle every last unfiltered drop without the use of sulfites, pasteurization, or any other preservative methods.

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West County Cider

Colrain, Massachusetts

With a foundation based in winemaking, Stunning with elegance, somewhat baffling with a powerful degree of deliciousness all while challenging one’s notion of where the world of cider stops and the flavors of wine begin. The ciders of West County are some of America’s most important as this family run operation tend to an orchard with over 1400 trees harboring varieties almost lost to the pages of history. A pioneer in their own rights even if all they are following is the lay of the land and the direct approach of making spectacular cider.

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Zeffer Cider Co.

Silverdale, Auckland, New Zealand

Zeffer Cider sits just north of Auckland, on the bustling North Island of New Zealand, in the Matakana valley. Fruit is sourced directly from NZ growers, and freshly crushed on site at the Zeffer cidery, a small operation run by husband and wife team Sam Whitemore and Hannah Bower. Their ciders are made in small batches, and Sam, who is a trained winemaker, prefers to interfere as little as possible, allowing natural flavors and aromas to develop.

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