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Bittersweet Freedom

Chewy • Funk • Baby Orange Wine Bittersweet Freedom is a single varietal Hyslop crabapple cider. Hyslops can have high acid and high tannin in good years, but generally only produce a crop every other year. 2016 was a great year for the Hyslop with intense acidity and tannin so concentrated that the flesh of apples was pink, resulting in a cider that will age extremely well. The 2016 vintage of our Hyslop crabapple cider Bittersweet Freedom was aged on lees for 9 months, and racked once, just before packaging. Bottle conditioned.

Cherry Wine

We macerated cherry juice on whole cherries for 24 hours before decanting the free run juice into a single barrel. We then let it spontaneously ferment and rest for 1 month in barrel before bottling it zero/zero: without any sulphites, or yeast. Tart, tannic, juicy crusher.

Emergent Property

Emergent Property is our Apfelgose recipe (cider made with lactobacillus, sea salt, and coriander) aged in Tequila barrels straight from Mexico and finished off with fresh limes. This cider has serious lime aroma, layered with the earthy citrus nose of toasted coriander. Subtle tequila character is brightened with a touch of salt on the finish. Big margarita vibes. Bottle conditioned.


We fell in love with Spanish Sidra years ago, and have been looking for something similar in our cidery for a while now. Given the fickle nature of natural yeasts, this proved more difficult than we thought. In 2018, one of our tanks tasted just right. Estrella has a pronounced lemon peel aroma, soft lactic character, minerality and restrained volatile acidity, all derived from a spontaneous ferment. Tart, refreshing, and so so elusive. Bottle conditioned.

Line Drawing, 6.9%

Spontaneously fermented cider, aged 5 months. Macerated on orange wine skins for 3 weeks. Drinks like a baby orange wine: chewy and tannic.

Orson, 6.5%

Orson was spontaneously fermented without sulphites, but we decided to be pirates and add grape tannins during fermentation. Tannins add a chewy texture while also having the cool effect of protecting the cider from oxygen. The result is a remarkably youthful, very drinkable cider that reminds us a wee bit of Normandy ciders.

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