Leavenworth Cider Tasting Menu
We make everything in small batches, so our stock is constantly changing. Stop by to try our latest seasonal experiments.
Our delicious, dry apple ciders are available now. Wines will arrive in summer 2019.
100% apple ciders
Dry-sider is our flagship cider. It’s fermented dry (no residual sweetness) and aged sur lie in neutral oak barrels. We stir the barrels to rouse the yeast lees, building up the volume and mouthfeel and complementing the acid balance. Notes of dried apples and nuts, with a mineral quality and moderate carbonation.
Smash-Apple is our refreshing, off-dry cider with classic, fresh-apple flavors. After fermenting the cider, we blend in fresh apple juice to lend some sweetness. It’s like biting into a ripe apple. If you love sweet ciders, you’ll find this dry (and delicious!).
Seasonal co-fermentations - Limited edition ciders
Dry Rainier Cherry
Whole, organic apples are pressed and fermented dry, then transferred into oak barrels for a second fermentation on whole Rainier cherries. The result is a beautifully-balanced cider with bright acidity from the cherries, a supple mouthfeel from the long fermentation and aging sur lie, and no sweetness. Notes of green apple, peach, and a touch of cooked sugar.
Bluet Pass Rosé
Dry apple cider co-fermented with whole blueberries.
Cot in the Sun
Dry apple cider co-fermented with apricots.
Cot in the Rain
We blend pinot gris into our dry apricot cider, lending it some sweetness.
Off-dry cider blended with aromatic hops from the Yakima Valley. Citrus and tropical fruit dominate, with a touch of pine resin. We continue to experiment with local hops and find blends that fit the mood and season.
This cider is off-dry, with approximately 1.5% residual sweetness from fresh-pressed apple juice. We age this cider in barrels with fresh Lemongrass, Ginger, Basil, and Turmeric to produce a refreshing, slightly spicy cider inspired by some of the great culinary herbs found in Thai cuisine. The lemongrass and ginger come out in front of this cider and the turmeric root brings up the finish with a little spice and minerality, while the basil ties it all together. This cider pairs with any spicy dish but drinks well on its own.
Our 2018 Soltice Cyzer began its journey around the longest day of the year when we co-fermented Apple Cider with a dark and flavorful Buckwheat Honey form our friends at Otto’s Honey in East Wenatchee. This long and slow barrel fermentation was followed up by a secondary fermentation with wild-harvested Elderberries and home-grown Lavender Flowers. The result is a rich, mineral, cross between a cider and a mead with the aroma, tannins, and tartness from ripe Elderberries and a floral component from Lavender that just comes across in the aroma and flavor. We release this cider on the Winter Solstice and it should drink well now and cellar well for the year to come. This is NOT a sweet cider or mead, and it’s been only lightly carbonated to add some texture to the glass. We are interested to see how this one ages!