Each cider in the farmhouse series originates from single abandoned orchards with trees planted between 1930's-1960's. The blend of apple varieties are increasingly more rare to find. 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 small batch preservation.
Use left/right arrows to navigate the slideshow or swipe left/right if using a mobile device
choosing a selection results in a full page refresh
press the space key then arrow keys to make a selection