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100% Quince- 50% of it was keeved in concrete and then aged and fermented in barrel for 10 months. Quince was an old homestead standby that was originally planted as a staple for jellies as it is naturally high in pectin. Although quince is in a renaissance,  many older trees have not survived as they were no longer deemed useful. Since we forage for the fruit and it is rare, quantities are limited.  This cider is as weird as the fruit is, floral and fruity yet dry and interesting. Wild yeast, bottle fermented, sugar added

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