Our approach to cidermaking is straightforward. Experiment; learn by doing, reading, and engaging with the beer, cider, and winemaking communities; use local apples, products and services; love the place we live; support the charities and people that support our community; keep it fresh; keep it funky. We take cidermaking seriously, we don’t take ourselves seriously.
Based in Free Union, Virginia, just outside of Charlottesville, we are in the heart of apple country at the foothills of the Blue Ridge Mountains. All of our ciders start with locally-grown fruit, cultivated with care and harvested at peak flavor from nearby orchards and family farms. We press fresh heirloom and traditional cider apples such as the Albemarle Pippin and Virginia Winesap as well as modern cider apples such as the Gold Rush to create a cider that would make our forbearers proud. After the apples are pressed, we carefully ferment the fresh juice at cold temperatures allowing each apple variety the opportunity to fully showcase its unique flavor and aroma. Unlike many larger producers, we don’t add sugar or water to our ciders. Our process is respectful of a long Virginia tradition but we are not afraid to push boundaries to make ciders that stand out.