the Story

I craft apple cider in a small barn on the banks of the Nehalem River in on Oregon's North Coast. The apples and fruit used for fermentations are more 'found' than 'farmed,' sourced from numerous forgotten trees, large and small, old and young, on both sides of the Oregon Coast Range.

Fermentations for my cider are natural in both tank and barrel, rolling throughout the harvest season without any additions or adjustments in the cellar. All current offerings are bottle conditioned in glass with fresh juice to best preserve the spirit of diverse and wild fruit and the unique place where it grows.

I am grateful for all the stewards of old trees I have met thus far who have shared their stories and fruit. Thanks to all the loved ones, mentors, friends, and family for their help and support, and thank you for being interested in this small project!