Maker Notes
Research and development (but with cider!)
Why notes?
Taste, of course, is a highly subjective thing. But cider making is an art and a science. Cider apples have unique flavor characteristics - which for nerds like us - are worth noting, helping expand our appreciation and enjoyment of each cultivar. Tasting notes can also identify how apples respond to growing conditions – helping us make better, more delicious choices in how and where to grow varietals. This library details nearly every cider we’ve made since 2019, using a common “spider chart” format ranking 18 criteria ranging from basics like sweetness, tartness and astringency to how each cider recalls other fruit and spice categories. Members of our Core Club receive copies of these with each shipment, along with a crib sheet providing background on how we define our criteria - making it easy and fun for fans to compare their experiences with ours.
Use the search tools below to explore the archive, noting batch numbering for each release, wherein the first digit(s) represent product sequence followed by abbreviated year of release. Above all, enjoy cider!
Duet
Reserve Series | Batch C.26
As the name implies, our "Duet" series ciders bring apples together with complimentary fruits and ingredients, creating unique, harmonious flavor profiles. This example pairs Virginia Crabapples and locally-harvested Oregon Grape berries, combining a medlar-like base with smoky molasses, wheatgrass, vanilla and floral notes.
Core Club 2026 Q1 Selection
Crimson Gold
Reserve Series | Batch B.26
Close cousin to the Wickson (and almost named "Little Rosy-bloom"), plum-sized Crimson Gold crabapples offer honeysuckle and tropical aromas with green apple, orange peel, pineapple, honey and apricot on the tongue, underlaid with hints of white pepper.
Core Club 2026 Q1 Selection
Columbia Crab
Reserve Series | Batch A.26
Developed in the late 1800s, Columbia Crabapples were bred to survive harsh Canadian winters. Ours - grown in the warm Yakima Valley - yield a cider offering honeysuckle aromas and rich flavors including pineapple, Meyer lemon, honey and peach. Crisp and refreshing!
Core Club 2026 Q1 Selection
Brown’s Apple
Reserve Series | Batch I.25
Brown's is a classic "bittersharp" apple that seems to love our region, bearing profusely and yielding a lightly pink juice. This single-varietal offering showcases both "bitter" (tannins) and "sharp" (acidity) in its profile, along with apple skin, hints of citrus and a mild, tasty farmhouse funk.
Core Club 2025 Q4 Selection
Cidermaker’s Blend
Reserve Series | Batch H.25
Do classic bittersweets pair with Heirloom apples, you ask? Yes, and here's a great example. Dabinett and Chisel Jersey provide body and tannic structure to a blend including Mclntosh, which adds fruit-forward character. Green apple, quince, a hint of apricot and lots of oaky notes, despite no actual oak involved!
Core Club 2025 Q4 Selection
Dabinett
Reserve Series | Batch G.25
Dabinett apples have been a favorite cider varietal since their 1900-ish discovery in Somerset, UK. Apple peel and bruised citrus aromas open for apple peel, dried fruit, peach skin and rose hip flavors, with a strong, lingering, tannic finish.
Core Club 2025 Q4 Selection
Wickson Crabapple
Reserve Series | Batch F.25
Developed by famed pomologist Albert Etter, Wickson crabapples are among a very few cider varietals developed post-Prohibition era. This lively, wine-like offering expresses notes of white grape, pineapple, tangerine and honeysuckle.
Core Club 2025 Q3 Selection
Dabinett
Reserve Series | Batch G.25
Dabinett apples have been a favorite cider varietal since their 1900-ish discovery in Somerset, UK. Apple peel and bruised citrus aromas open for apple peel, dried fruit, peach skin and rose hip flavors, with a strong, lingering, tannic finish.
Core Club 2025 Q3 Selection