We’re committed to native yeast fermentation, which we believe allows the cider to better reflect the place from which it rose. After fermenting our ciders dry, we send them to the cave to cure and mature through a species succession of microorganisms in both barrel and bottle. Ciders that are alive, mature into an extremely diverse continuum of flavors and will evolve from year to year. Our supply of cider is limited by the purity and phenomenon of the farm and seasons.
While cider has been the predominate focus of our fermentory to date, our intention is to propagate a diversity of plants, fruits, herbs, saps and honey to be preserved into living ciders, wines, vinegars, and herbal elixirs. We’re honored to follow the footsteps laid down by a motley crew of pioneer fermentors in Vermont, who have been experimenting and making wine from local sugar sources for many years.