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and alive. However, we sometimes do add a teensy bit of sulfur, but ONLY if a product needs it (I’m looking at you Perry) and way below industry standards.

Since our estate orchards are just coming into production this year, we’ve been foraging for our fruit since we started making cider. We are fortunate to live in a place where fruit is abundant. Our ‘foraging’ is mostly on privately owns lands and ranges from abandoned & neglected orchards to seedlings trees along ditches and hedgerows. The great thing about foraging is how many cool varieties we’ve found! It’s led us down a path of appreciation for what wild seedlings can do for cider and the joy of the ‘hunt’! Ver menos