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Local fruit & Native Yeast Fermentation
Wild, Raw & Rustic
Wine & Cider
'Wild Apples' petillant naturel Sparkling cider 7% ABV
Wild apples harvested in Jackson, NH. Native yeast fermented, and bottled during primary fermentation for natural bubbles. Disgorged for clarity, then topped up with winter-cured, whole-pressed apple cider; no sugars or sulfites added. Dry, rustic, wild and pure.
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$4
$8
$25
'Arethusa' Rum Barrel Aged Sparkling Honey Cider 7.5% ABV
Cider aged in Caribbean Rum Barrels for 2 years. Wildflower honey added before bottling to add a natural sparkle. Very fizzy with crunchy beeswax on the palate.
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$4
$8
$22
'Orchard Fizz' Whiskey Barrel Aged sparkling apple grape wine 9% ABV
Fresh pressed apples fermented and aged in Rye and Bourbon barrels from Cathedral Ledge Distilling for 2 years before being blended onto freshly crushed white wine grapes and re-fermented for 3 days. Pressed into a 400L ex-white wine cask, topped up with fresh apple juice and further aged for 2 months. In-bottle fermentation leads to a natural sparkle. Candy on the nose, dry on the palate.
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$5
$9
$28
'Orchard FLor' Whiskey Barrel Aged apple grape wine 10.5% ABV
Fresh pressed cider left outside to partially freeze to 18% sugar. Aged in Cathedral Ledge Distilling Whiskey Barrels for 2 years before being blended onto freshly pressed white wine grapes. After 3 days on the grapes, we press, and further age in 400L oak casks. Over 4 months in cask, the flavors coalesce . Strong and elegant, fruit and power. A new way of looking at wine.
2oz...........
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$5
$10
$32
'NIDO' 2023 Vermont Grown Marquette red 11.5% ABV
Marquette grapes grown in two vineyards in Vermont: Isle la Motte, known for its limestone-rich soils emerging from Lake Champlain, and from within Milton village, where the grapes at approximately 1000 feet elevation yield smaller berries, leading to a more concentrated flavor.
$6
$14
$45
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