The horse and mule live thirty years And nothing know of wines and beers The goat and sheep at twenty die With never a taste of scotch or rye The cow drinks water by the ton And at eighteen it’s … Continued
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Ginger Snap (adapted recipe by our friends at the Burgundian, Seattle, WA) 2 Oz Remy Martin VSOP Cognac .25 oz Ginger Simple Syrup .5 oz Cinnamon Simple Syrup 2 oz Alpenfire Spark! Shake everything except the cider. Strain into rocks … Continued
Check out this articles on the 17 best Hard Ciders out there from TheCoolist.com. Check them out here —> Get Punch Drunk With The 17 Best Hard Ciders
We will be selling a small amount of Scion wood from our certified organic orchard in early 2017. If you would like to put be on the list of people to receive them, please give us a call or reach … Continued
A nice write up from “All About Beer Magazine” editor Ken Weaver featured in the story Core Appeal: Amid Strong Growth, Cider Makers Break Boundaries
It seemed I was a mite of sediment That waited for the bottom to ferment So I could catch a bubble in ascent. I rode up on one till the bubble burst, And when that left me to sink back … Continued
Long before the Pacific Northwest became known for producing table apples like the Red Delicious, it was cider apple country. Gnarly, feral fruits with strange names like Yarlington Mill and Brown Snout, cider apples are nearly inedible, but they provide … Continued
Washington State Tasting Room magazine Featuring our Dungeness “Still” cider as a cider for wine lovers!
Seattle Met Magazine Article featuring our Orleans style vinegar as a must have for your pantry.