Cider & Mead

We specialize in using heirloom variety apples from the many old homestead orchards here on the Olympic Peninsula. Our home orchard was planted in 1883 and is still producing strong, without use of chemicals or fertilizers. We blend in juice from our English and French cider orchard to add tannins and acids that these apples are famous for. We use local rhubarb (from our farm and other local farms), quince from the San Juan Islands, and other Washington grown fruit. Cider maker Trudy Davis excels at the art of blending these components to make flavorful and balanced ciders that appeal to cider newcomers and connoisseurs alike.

When crafting our meads, we love the way honey and fruit juice (apples, quince, pear, rhubarb, cranberry) enhance each other in the fermentation process, so instead of making a traditional mead from water and honey, we add honey to our freshly pressed juice and add honey to sweeten before bottling. We only use local Olympic Peninsula honey sourced from Sailing S Orchard in Sequim.