Oak-Aged Cider

Since we approach cidermaking like winemaking, and you might “oak” a wine, we oaked our cider.  After experimenting with different oaks and different toast levels, to include one of our apple brandy barrels, we found a medium-toast American oak to be just the ticket.  It gives the cider subtle notes of oak and vanilla, reminding some of a chardonnay wine.  It is our go-to for roast poultry, particularly for Thanksgiving, roast pork, alpine style cheeses, and grilled veggies and meats, particularly a burger with melted swiss cheese and sautéed mushrooms.

2023 Good Food Award Winner

Silver Medal at the 2023 Great Lakes International Cider & Perry Competition