Our ciders
All of our ciders are dry and sparkling.
Natural ciders may remind you of white wine or even champagne. Enjoy at home, bring to a dinner party or as a special gift, made right here in the Berkshires.
Each fall we receive fresh-pressed juice from local orchards and ferment slowly during the cold Berkshire winter. We age these base ciders in French wine barrels or neutral tanks for 6-12 months, before blending and bottling.
We’re obsessed with traditional cider apples. These often forgotten varieties are like grapes to wine, with distinct levels of acid, aromatics and tannins. We source from local orchards, forage wild fruit and even import juice from the UK to supplement what we can’t find locally (yet!).
Each harvest is different so each cider will be different. But you can be sure that each one was crafted with care, right here in the Berkshires.
naturally gluten-free & No sugar added.
NEW CIDERs in 2024 include golden russet champagne, perry, and more!
Dry cider
Sparkling. Delicate, dry and refreshing.
Golden Russet –the “champagne” of cider apples– lends brightness to our main Berkshire-grown blend. We add a touch of Dabinett, a traditional bittersweet variety, for balance.
Slowly fermented in stainless steel through the cold Berkshire winter and aged for six months.
Tasting notes: Citrus Zet, Marcona Almond, and Sunshine.
Great in a cocktail!
6.6% alc/vol
BITTERSWEET
Pub-style cider. British heirloom apples.
Dry and hazy, inspired by our favorite draught ciders and cozy pubs. English bittersweet apples add bold tannins and warm cider notes, balanced with our sparkling Berkshire-grown lend.
Tasting notes: Baked Apples, Orange Peel and Black Tea.
6.8% alc/vol
Rosé
Dry and sparkling. Co-fermented with grape wine.
Tart and fruity, our cider blended with hybrid grape varieties from our friends at Furnace Brook Winery in Richmond, MA.
Tasting notes: Apple Blossom, Cherry and Blackcurrant.
6.9% alc/vol
Community Cider Project
Wild & Raw.
Made with donated apples. Growing in backyards, forest trails and forgotten trees across Berkshire County. Wild yeast, natural fermentation in oak adds a complex profile the is a true expression of time and place. A truly local Berkshire cider!
500ml, 6.9% alc/vol
Hancock shaker village (2021)
Hand-picked heirloom apples.
A rich blend of heirloom and wild apples from the historic Shaker orchard. Our 2020 bottling captures the bright aromatics of a warm fall and chalky palate of late-harvest russets. Fermented slowly and simply with wild yeast.
Tasting notes: Wildflowers, Oyster Shell and Green Apple.
500ml, 6.9% alc/vol
Windy Hill
Fine cider. Barrel-aged.
From a sunny, windswept hill in Great Barrington this elegant blend was aged 10 months in French oak. Dry and sparkling with a rich palate of wild yeast and our favorite sharp apples. A tribute to Dennis and Judy at Windy Hill Farm, family-owner and operated for over 35 years.
Tasting notes: Honey, Campfire and Crist Apple.
6.9% alc/vol
Pét-Nat
Limited release.
Wild-foraged Dolgo crabapples, carbonically macerated prior to blending with fresh McIntosh from an abandoned orchard in VT. Bottled petillant-naturel (fermentation completed in bottle).
6.9% alc/vol
coming back soon…
Sour Quince
Limited release
Quince, a golden-yellow relative of apples and pears, thrives in gardens across Berkshire county. The aromatic quince blended with cider underwent natural malolactic fermentation for a sparkling sour treat. This forbidden fruit reveals unique floral notes and a bright finish.
Tasting notes: Melon, Chamomile and Lemon wedge.
6.9% alc/vol
champagne method
Brut and extra sparkling.
A premium dry cider for special occasions & everyday celebrations. The crisp apple profile pairs well with soft cheese and salty oysters. Produced in the Champagne style, aged in-bottle for an additional 12 months and disgorged by hand.
Tasting notes: Dried Apple, Fresh Baguette and Tart Lemon.
6.9% alc/vol
