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!
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
Wakota™
American Singles Series | Batch 1.25
Here's our second sizable run of "Wakota", a red-fleshed crabapple grown for us by master orchardist Bill Howell in Prosser WA. Red grape and rose aromatics lead pomegranate, cranberry, cherry, red grape and oaky flavors. Think sangria or rosé wine - but from one tiny, remarkable apple!
Core Club 2025 Q3 Selection • General Release
Porter’s Perfection
Reserve Series | Batch A.25
Porter’s Perfection apples are a favorite UK bittersharp apple, regularly used in blends or as a stand-alone. Mild apple and bittersweet funk on the nose, leading to oak, leather, dried pear and ginger spice notes with a strong tannic finish.
Core Club 2025 Q1 Selection
Manchurian
Artisan Series | Batch 1.25
Manchurian Crabapples are tiny, but they pack a huge flavor punch. This unique cider offers a full-bodied, intensely-flavored experience like a dry port wine or French Pommeau (without the added brandy). Black cherry, almond, spice and dried apricot flavors dominate, complimented by bold tannins and crisp acidity.
Core Club 2025 Q1 Selection • General Release
Widdershins
Artisan Series | Batch 1.23
Our version of French Pommeau, this wondrous apéritif begins with Manchurian crabapple juice blended with apple brandy (from 2-Loons Distillery) to arrest fermentation and retain sweetness. Barrel-aging softens and harmonizes notes of cinnamon, black cherry and vanilla. A must-try, especially for Port wine fans!
Core Club 2024 Q4 Selection • General Release
Fillabarrel
Reserve Series | Batch H.24
Grown for us at Bishops' Orchard in Garfield WA, Fillabarrel apples are a rare bittersweet (UK) varietal typically used in blends. Wild-fermented and aged nine months a neutral oak barrel, this offering expresses green peach, apple skin, oak, leather and rose hip flavors atop a nice tannic base.
Core Club 2024 Q3 Selection
Wakota™
American Singles Series | Batch 1.24
Here's our first sizable run of "Wakota™", a red-fleshed crabapple grown for us by master orchardist Bill Howell in Prosser WA. Red grape and rose aromatics lead pomegranate, cranberry, cherry, red grape and oaky flavors. Think sangria or rosé wine – but from one tiny, remarkable apple!
Core Club 2024 Q3 Selection
Brown’s Barrel
Reserve Series | Batch D.24
Brown’s is a classic "bittersharp" apple that seems to love our region, bearing profusely and yielding an unusually balanced profile. This one-off version was aged post-fermentation in fresh whiskey barrels from Dry Fly™ distillery, adding flavor notes reminiscent of oak, flan, vanilla and crème brulée.
Core Club 2024 Q2 Selection