We use antique cider apple varieties, high in tannins and acids, to produce flavors that have not been widely experienced in America since Prohibition. These are the apples from which hard cider was traditionally made. During Prohibition many cider apple orchards were destroyed, meaning cider has since been made with eating apples. We use real cider apples, we use the wild yeasts in the apples for a natural fermentation and we add nothing which isn't present naturally in the fruit, no concentrate, no colorings and no artificial sweeteners.

If you require more detailed product descriptions, you can add tabs to any RTE (rich text editor) area in the theme for: