Not all of our apples are eaten fresh or baked in pies. Some lucky apples become cider. We don’t use drops or bruised fruits. Our apples are sorted and washed before we grind them to a pulp and put them in the press to squeeze out the juice. Because we grow a large variety of apples, our cider has a complex flavor you won’t find most places. Our cider tastes different every time we press because different varieties are ripe every week. Our ciders are unpasteurized, providing full flavor unadulterated by heat or harmful UV rays. The wild yeasts naturally present on the fruit come through the pressing providing a sparkle as the cider ages.