Our Story

We grow 16 varieties of traditional cider apples in perfect apple-growing conditions. The climate on San Juan Island, Washington, is just right for a very long, slow ripening, and the trees are freshened every day with breezes from the ocean. Starting in September, we pick the apples by hand and then let them rest to soften for pressing. It takes two days of pressing to fill one of our tanks; when it's full, we pitch champagne yeast and let it ferment in 50 to 60 degree temperatures so that the cider's flavor develops fully. We rack the cider into a clean tank, and send the lees to the Distillery.