6.5 % ABV

Keeve. Wild Thing starts with select high-tannin cider apples. The freshly pressed juice goes through a keeving process, which removes most of the nutrient. It is then slowly cold fermented through the winter using only wild yeast. When only a small amount of sugar remains it is bottled and continues to ferment, which produces a light spark. A complex process, with nothing added but apples. Very small batch. Very Wild.

8 % ABV

How it’s made: We start with highly aromatic macintosh apples, pressed late in the season. We freeze the juice, which concentrates the flavor and sugar. After slowly cold-fermenting, we load the still cider into our bright tank. The ferment continues. During this phase, any CO2 created by the ferment will naturally carbonate the cider. Think Prosecco. Bottled Unfiltered — Sediment is normal. 60 % of the profit from Dolomite supports Geo-DC.

6.9 % ABV

Montmorency Cherries: the crown jewel of stone fruit grown in our region. This tart cider is a blend of 60% Montmorency cherry cider, and 40% medium-bodied apple base. After mellowing on American oak, we bottle condition to give it a lively effervescence. Sediment is normal. Bone dry. Pucker up.

6.5% ABV

Bourbon Barrel Aged Pear Cider. What if we aged our classic pear cider in repurposed bourbon barrels? What if we let it age a full year soaking up all that oaky bourbon goodness? What if we bottled it adding nothing else? The bottle you are holding has all the answers. Pear. Bourbon. Vanilla. Smooth as silk. For the full olfactory effect serve at cellar temperature, 55°F

6.9 % ABV

We make this one-of-a-kind small batch bottling with a blend of our best high tannin cider cultivars. Well balanced and brisk. Unfiltered. Unpasteurized. Still. Bone Dry.

6.9% ABV

What if we aged our classic Brut Cider in repurposed bourbon barrels? What if we let it age a full year soaking up that oaky bourbon goodness? What if we bottle conditioned it like champagne? The bottle you are holding has all the answers. Apple. Bourbon. Vanilla. Effervescent. Serve chilled.