Our flagship cider hearkens back to our cidermaster's homeland, and is a proper English cider. A slowly fermented and lightly effervescent blend of five apple varieties that is sure to please.

Inspired by the English "cider and black," our 522 benefits from the addition of blackcurrant juice after fermentation. Blackcurrants instill an authentic fruit finish and beautiful hue.

The addition of 100% fresh-pressed ginger root before pasteurization offers an international twist on our Malice blend, with a pleasantly zesty finish.

Tart and tangy, the Wyld Cide is a careful balance of black currant juice and fresh pressed ginger.

Pious Pear is a blend of 70% apples and 30% locally grown pears. It is lightly carbonated with a dry-medium flavor profile and a soft fruity finish. Available only at our tasting room.

A Western English style, off-dry, still cider. From a blend of two apple varieties then aged in “brewed-in” bourbon barrels for a minimum of 9 months, ensuring malolactic fermentation, giving tart and sour notes when chilled but bourbon notes when warmed in your hand. Serve in a bowl glass.

Same fermentation procedure as our Wicked Wiles: Bourbon, but characteristically less sour. A subtle hint of rye on the palate.

Unique among our barrel-aged creations, this cider is lightly carbonated after aging to balance the brandy and apple notes. Available only at our tasting room.

Produced in limited amounts, this cider is similar to Wicked Wiles Rye, with very subtle rum notes on the finish. Available only at our tasting room.

Named after the cidermaker's dog, and created due to strong demand from our fans, The Winston is a blend of Malice and Wicked Wiles: Bourbon. Lightly carbonated with subtle bourbon notes. Available only at our tasting room.

Utterly dry with subtle tannins. Two apple varieties are fermented separately with different yeast, then blended together.

Naturally fermented cider with added honey and a slow fermentation over 10 months. Sour cherries (thanks Escutcheon Brewing!) were then added and the cider was allowed to age for another 2 months to complete the souring process. Lightly filtered and carbonated. Dry and sour.

Fermented in red wine barrels from a Virginia winery which previously held Cabernet Franc. A mellow cider, with a hint of blush and ideal as a drink on its own or with a large variety of foods.

An exotic blend with tumeric and chai sprices added to the fermentation to give an aromatic cider with a beautiful color. Ideal with a range of spicy foods.

A Cider Collaboration. A naturally fermented cider using 100% Gold Rush apples blended with Wildflower Honey Mead from Misty Mountain Meadworks. Available only at our tasting room.