Each cider in the farmhouse series, originates from a single orchard never planted for commercial use but rather for homestead and never cultivated with the use of pesticide or herbicide treatment. Fermentation begins with the juice of the first mature apple, then pressings are added throughout the season as the apples mature for a slowly built, wild fermented cider that shows a classic example of a small-batch preservation. Barrel-aged for 9 months with a re-fermentation in the spring with mint blossom honey which was also collected in the orchard. Farmhouse 16 highlights the fruit from our good friend John Persons farm.
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