The paw paw (a.k.a. “hillbilly mango”) is a custardy, mango-shaped fruit native to North America. This cider is a spontaneous fermentation of Willamette Valley high-acid apples that are left to age for a full year before transferring onto pulped paw paw fruit for four months. The cider is then held in neutral American oak for six more months before conditioning. An experimental cider that truly highlights the tropical notes of the fruit without its characteristic viscosity.