Orchard Cider Manifesto

Contained within the apple is the potential to express both the characteristics of the varieties used, and the characteristics of the land they were grown on. In this way, cider can be to apples what wine is to grapes, which is to say infinitely complex and varied within the frame work of a defined set of variables, such as variety, soil and climate.

In order for a cider to be reflective of the fruit, it should use apples intentionally; both in the varieties used and the way the fruit is grown. The cider making process should gently guide the fruit to cider, without leaving such a big hand print that the makers mark obscures the fruit characteristics.  It should also be a process of working with the fruit of the season rather than sourcing ingredients to meet the requirements of a formula. The cider maker should be flexible and evolving.

The discipline is about discovery and expressing what’s available in the fruit, therefore flavors that obscure the fruit should be avoided. There include:  microbiological flavors that overwhelm or detract from the fruit, adjuncts that flavor the beverage like a tea or a  beer, and additives or processes used to stabilize the cider that diminish, detract from or obscure the fruit.

The intention is to keep working with the fruit and discovering it's potential, including understanding the characteristics of different cider varieties and how they like to be grown and fermented. As well, we are committed to building up our own, and a local, supply of true cider fruit so as to create a world in which it becomes apparent to cider-makers and drinkers the characteristics the place brings to the cider.

-Autumn Stoscheck 5/4/16