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willamette hops are gently floated into the cider and carefully punched down for 7 days by our small team. It’s a process which keeps the hops hydrated and gets the flavors going. We use a 5-gallon tincture press to process small batches of the cider – a tedious process that ensures that only the gentle, floral notes from the hops imbue into the cider. This delicate process creates a cider that drinks more like a sauvignon blanc than a cider or a beer – with wine like floral notes and a fruity soft finish.

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