Our Cider

Our ciders and perrys are dry, complex, and site-specific. They are made only with fruit harvested by hand from within a mile of our tiny cidery and then mostly wild fermented in stainless steel and glass vessels to protect their fruit character. We do not fine or filter, and use only minimal sulfites.

We forage and grow apples and pears specifically to make cider and perry, selecting fruit for qualities (e.g. tannin, acid, aromatics) that will delight and intrigue in the glass. We produce both still and sparkling beverages using either traditional or ancestral methods (natural bubbles only).  

Our Farm

Our land has been farmed without synthetic sprays or chemicals by the Treichler family since 1973. It includes pastures, hay fields, managed and unmanaged wood lots, wetlands, ponds, overgrown orchards, old foundations and wells. The farm lies on both sides of Van Amburg Rd on a high and open hilltop on the east side of Keuka lake. It happens to lie on the St. Lawrence Continental divide, so rain falling here flows either to the St. Lawrence River and The Chesapeake Bay.

Elevation: 1,700ft–1,900ft - constant wind, colder than surrounding area, local highpoint

Soil Types: Volusia, Mardin, Arnot - glacially compacted clay, thin topsoil, rocky, shale bedrock

Our People

Josh and Charlie met while working on an heirloom apple farm in Mendocino County California. Josh is an artist who loves the soil and her inhabitants. A registered member of the Cherokee Nation from Arkansas, Josh is carefully exploring his indigenous roots and finding inspiration in his Cherokee grandmother's relationship to the earth. He has a background in graphic design and art education. He’s obsessed with apples. Charlie grew up on the farm where he and Josh now live, pressing wild foraged apples for cider as a child and learning how to graft from his mother. He loves trees—climbing them, growing them, and eating their fruits. Even more, he loves making fine ciders and perrys for friends and family to enjoy.