This cider is made entirely from Whatcom County Apples, and was fermented using native yeast present on the fruit.
Two different lots went into this blend— one of spontaneously fermented estate apples. The second lot was comprised of apples foraged from Tom & Merrie Copeland’s bamboo grove along the Nooksack River, and native yeast on the fruit was used for this barrel ferment. This cider features Belle de Boskoop, Ashmead’s Kernel, Holstein, Spartan, Liberty, Melrose, Jonagold and Heritage apples.
The cider spent the cool winter in neutral oak barrels aging sur lees before it was blended and bottled by hand.
This batch was bottle conditioned, and is 6.8% ABV. There are light to medium tannins, balanced acidity and medium body. 30 case production.