Apples grown just hundreds of feet from where they are fermented. Pressed into juice at their peak ripeness. Time for Mother Nature to do her work. The backbone of this cider is our flagship apple, Gold Rush. Left to ferment for months with the wild yeast that flows through our orchard. Yarlington Mill apples, first discovered in 1898 as a “wildling”, are blended to balance out the acidity with their beautiful tannins. Leaving you with an earthy, complex, drink that is a snapshot of last year's harvest.