The 2016 crop is fermenting away nicely. New equipment has been installed. Visual reboot is almost complete. We thought you would like a sneek peek.
In addition to the current line up of raspberries, hops and Kentucky bourbon barrels, there's a new bottle style for 2017, more unique apple varieties, and a refocused dry cider fermented with brettanomyces ... Cider the way we want it to be. Without boundaries. Stay tuned.