Cider apples grown for
depth, character,
and fermentation.
We cultivate traditional cider varieties using sustainable, environmentally friendly practices. Explore our rare varieties, shop scionwood, and order fresh pressed cider (Canada only)
What We Do
A focused orchard built around traditional cider apples, sustainable practices, and fermentation-ready juice.
Traditional Varieties
Selected for tannin, acidity, aromatics, and the complexity that great cider needs.
Explore varietiesSustainable Practices
Prioritizing soil health, biodiversity, and long-term resilience in the orchard.
Our approachFermentation-First
Seasonal pressed runs built for structure and mouthfeel, never for shortcuts.
Shop juiceSeasonal Sales
We sell in focused seasonal runs to protect quality and keep fulfillment simple.
Late March → Early May
Inventory is limited by variety and updates automatically as items sell out. Order during the spring window for best viability and grafting timing.
Fall Release (10L)
Pressed cider for fermentation, packaged in 10L tetrapaks and shipped frozen. Quantities depend on harvest and release in seasonal batches.
Currently shipping to Canada only (BC Restrictions Apply).
Why Cider Apples Are Different
Built for fermentation, not snacking.
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Tannin adds structure and mouthfeel—what makes cider feel layered instead of thin.
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Acidity supports balance and freshness, helping a cider stay crisp through fermentation.
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Aromatics create complexity—more depth, more character, better finish.
Why commercial ciders use back-sweetening.
Many mass-market ciders start from apple concentrate or culinary juice that ferments into a simple base.
To make the drink feel fuller, producers often add sugar or flavouring after fermentation.
The Difference: Traditional cider varieties naturally contribute structure and complexity, reducing the need for those add-ons.
Quick Education
The essential context on why traditional cider apples are the foundation of complex, flavorful cider.
Built for fermentation, not snacking.
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Tannin provides structure and mouthfeel (that “dry” complexity).
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Acidity keeps cider bright and balanced through fermentation.
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Aromatics add depth—more character, better finish, less “one-note” cider.
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Blending power lets producers build complexity naturally.
Why commercial ciders need added sugar.
Many mass-market ciders start from apple concentrate or culinary juice that ferments into a simpler base.
To make it taste sweeter or feel fuller, producers often add sugar and/or flavouring after fermentation.
Traditional cider apple varieties naturally contribute structure and complexity, reducing the need for those add-ons.