We love making great ciders!

Peter caught in the act of bottlingAll of our ciders start with tree ripe fruit that we carefully crush and ferment. Often unsightly and a challenge to eat fresh, the French, English and old American cider apple varieties we grow to make our ciders carry intense aromatic flavors that shine through fermentation and aging. As the cider ages through the cold snowy winter, the bitter tannins that made the fruit so edgy while fresh give way to soft, complex and surprising flavors that linger and evolve on the palate. Our ciders are best served at a cool room temperature. They pair well with a wide range of foods. Our favorites are aged cheeses, fish, pork, and cured meats - see where your creativity leads you.

This season, we have 4 delicious varieties to offer. Having started less than two years ago with only 200 cases in production, we consider ourselves a "nano-cidery," but we'll be growing over the next few years. This year we will have about 800 cases.

If you like what you see below, visit our store to place an order. 

Our lineup:

Perry – Methode Champenoise
Our first-ever perry release, this luscious perry is crafted from true old-world perry pear varieties grown in central Washington. The experience is rich, full-bodied and juicy with ripe pear flavors, honey smoothness balanced with crisp astringency and a touch of appealing subtle woody tones from the pear tannins. Each bottle has been through secondary in-bottle fermentation and riddled, disgorged and corked by hand in an intensive labor of love.
Pairs well with festive celebrations and lighter foods like poultry, fish (salmon, trout, etc.), garden salads, cheese (brie, aged cheddar, etc.), artisan breads and creamy desserts.
Alcohol 7-8% by volume.

Dry Cider
In the English tradition, we have crafted this dry cider with delicate balance and subtle complexities. A whisper of toffee tiptoes around clear brightness and a light sparkle carries delicate orchard fruit aromatics into the lingering finish. Goes well with fish (sole, halibut etc.), pasta with alfredo style sauces, green salads with lighter fruit type dressings, cheese (brie, gruyere, etc.), crackers, cheese and fruit slices. Alcohol 8.8% by volume.

Orchard Select
This semi-dry cider is distinctly bright, rich and full of body. Bright summer fruit flavors shine through a honey smoothness and finish with delicate floral aromatics. Goes well with pork, chicken, turkey, fish (salmon, trout, etc.), green salads with vinaigrette type dressings, cheese (brie, aged cheddar, etc.), artisan breads with olive oil infusions. Alcohol 8.3% by volume.

 Cliffbreaks Blend
Our most popular cider, this is a rich deep golden color with full body. A light sparkle carries classic English cider and bittersweet apple aromas, followed by flavors of melons and dried fruit. Complex tannins and mouth-watering acidity are balanced with just enough sweetness. This cider’s intensity complements richer foods such as aged cheeses, steak, roasts, cured hard sausage, artisan breads with cheeses or olive oil infusions. Alcohol 7.6% by volume.

Semi-dry Cider
We’ve crafted this cider in the New England tradition, with apples of higher acidity and just a touch of brown sugar and honey (in New England, it used to be common to intensify the alcohol of the ciders by upping the sugar before fermentation by adding brown sugar, molasses, honey, maple syrup, etc.). Vibrant lime-honey brightness holds counterpoint to darker flavors of caramel and toasted marshmallow, and maturation on oak imparts smooth balance and subtle vanilla quality. Goes well with stews, Italian dishes, aged cheddar, stiltons, etc. Alcohol 7.2% by volume.