Cider Collection

About

The Renaissance of Orchard Fermentation Cider—fermented apple juice—holds one of the deepest traditions in beverage history, spanning the ancient orchards of England and France to colonial North America. Far beyond simple tavern refreshments, fine cider is a direct reflection of terroir, apple selection, and cellar artistry, mirroring the complexity and nuance of fine wine. Today’s cider world balances two distinct movements: the modern craft revolution—focused on vibrant fruit expression, botanical infusions, and sessionable drinkability—and traditional farmstead production, where centuries-old heirloom and bittersweet apple varieties deliver structural depth, natural carbonation, and striking minerality. Orchards, Apple Varieties & Cellar Craft Just as winemakers select specific grape clones, cider makers select specific apple classifications to balance sweetness, acidity, and structure: The Four Apple Categories: Sweets: High sugar for natural alcohol and rounded fruitiness. Sharps: High malic acid delivering crisp, quenching freshness. Bittersweets: High tannins and lower acidity, creating body, astringency, and mouthfeel. Bittersharps: High tannins and high acidity for intense structure and aging capacity. Fermentation Styles: Ranging from clean, temperature-controlled stainless steel ferments that preserve bright orchard fruit to native wild-yeast fermentations in neutral oak barrels ( sur lie aging) that add earthy complexity and creaminess. Perry (Pear Cider): A historic cousin to apple cider made exclusively from fermented perry pears, offering delicate floral aromas, residual natural sweetness (sorbitol), and a silky, elegant palate. Global Styles & Regional Profiles English Heritage Cider (West Country & Herefordshire): Built on traditional bittersweet apples like Dabinett and Kingston Black. Naturally dry, rich in amber color, with deep tannins, earthy funk, and notes of baked apple, leather, and oak. French Cidre (Normandy & Brittany): C