Our farm is located on an original 1883 homestead on the Olympic Peninsula in Washington State. The farm’s heirloom apple varieties were the inspiration for continuing the original homesteader tradition of making hard cider. Some of the heirloom varieties include Gravenstein, Winesap, White Pippin, Roxbury Russet, and Twenty Ounce. We also source heirloom varieties from other old homestead orchards and specialize in using heirloom variety apples from here on the Olympic Peninsula. Our home orchard was planted in 1883 and is still producing strong, without use of chemical fertilizers or sprays. 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 how honey and fruit juice (apples, quince, pear, rhubarb, cranberry) enhance each other in the fermentation process. We ferment honey with our freshly pressed juices and then use honey to sweeten before bottling. We only use local Olympic Peninsula honey sourced from Sailing S Orchard in Sequim.

Patrick  |  June 2017

2nd time out here and just had to join the Cider Club! Can’t wait for the Ginger Peach cider to make its way on to my cider rack.

Lizabeth  |  July 2016

Excellent, great tastings, left with 7 bottles of different ciders.