This rustic cider originates from a single settler orchard comprised of 10-25 heirloom apple trees planted between 1930 to 1960. Fermentation begins with the juice of the first mature apple, then pressings are added throughout the season for a slow-built, wild-fermented cider. This is a classic example of old-fashioned cider as the settlers would have made it. A cloudy, funky, and robust expression of Willamette Valley farmhouse ciders—all natural with minimal human intervention.
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