Cider & Mead

Champagne-method mostly-dry cider from upstate. Serve chilled but not too.

Fresh baked apples, cinnamon & vanilla. Just sweet enough!

Quite dry, naturally fermented Upstate cider of indigenous apple varieties.

Virginia old-growth regional varieties. Fairly dry. Chin-dripping appliness.

Britany sour apples. Clean, fresh, refreshing.

Raspberry, hibiscus, and rose. Barrel aged, 12% ABV. Decadent and also pretty.

Pink guava, kiwi, lemon, and of course honey.

Mead with Williams pears aged in rye barrels.

Curated for the Big Apple and beyond!

Dry, unfiltered, fermented with cherries to make it a rosé. Subtle and charming.

Upstate apples, ginger and citrus. Very dry.

Pretty honey vanilla aroma. Rich, powerful comfort.

Cherries and cherry-flower honey. So delicious.

Raspberries, strawberries, and tart hibiscus. Summery.

New Hampshire wildflower honey mead, fairly dry, great on the dinner table.

Dry, bubbly Basque cider. A classic. You should pour it from a great height.

Spontaneously fermented in chestnut barrel. Funkytown.

Michigan honey and raspberries in a "sour" style. Go-to wacky, refreshing, summer bev.

Straight-up mead aged in bourbon barrels. Butterscotch, green melon. Dry.