It started with Whiskey. Five years ago, at our family-owned Distillery in Pittsburgh we started making seasonal whiskeys that celebrated the regions’ apple bounty. Whiskey finished with apple wood staves; Walkabout, whiskey proofed down with local apple cider. Before we knew it we were deep into apples and regional apple history, including falling in love with our quirky Pittsburgher, Johnny Appleseed Chapman.
And that was before we started getting deep into the goodie box of apple yeasts and ferments, diving into Pommeau and apple brandies.
At the same time we found a second barrelhouse for our burgeoning whiskey inventory and tucked behind it was a 10,000 square foot historic tannery, oozing with charm (ie construction complexities and budget overruns) that was just begging to be a ciderhouse.
So here we are pumping out farmhouse, bottle conditioned, hopped, wild fermented, and barrel aged ciders.
A traditional tart off-dry cider with a citrus-y fragrance and wave of tart apple flavor without the bitterness of an IPA. We use a Mosaic, Amarillo, and Centennial hop blend reulting in tangerine, peach, papaya, rose, melon, lemon notes, and a sharp apple finish.