This is our version of an ice cider, a style made famous in Quebec. We pressed local apples and froze the juice. Pure ice crystals are the first to freeze and the last to thaw, making the first 25% of the juice to melt more concentrated with sugar, flavor and acidity than the original juice. After a slow fermentation, the cider mellowed in neutral French oak for a year. The result finishes a little dryer than most ice ciders on the market, but has a natural residual sweetness balanced with high acidity. Big bold flavors of dry fruit and vanilla dominate this full-bodied sipper. It is a great after dinner treat and can be corked up for later and placed in the fridge like a dessert wine.
- Alcohol by volume: 16.1%
- Volume: 500ml
- Carbonation: none (AKA still)
- Apples: field blend from Bellevue Orchard in San Luis Obispo (no longer operating), Crimson Gold Crab from Santa Barbara County
- Pairings: blue cheese, salty honey pie, cheesecake
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