We find apples in old orchards around Colorado for the cider we make. The apples for our 2017 releases came from Lakewood, Lewis, Crawford, and Arriola, Colorado, some from hundred-year-old orchards, some from an orchard destined to be plowed under to make way for a housing development. Our apples for our 2018 ciders came exclusively from Maine, after a late May freeze wiped out all of our orchards across the state. Apples for the 2019 release came from our Colorado orchards and a small hand-worked orchard in Portland, Oregon. Within 5 years, all of our cider will be made from apples that we grow ourselves in Colorado. We like apples from old, neglected orchards like those in Montezuma County, near Cortez, where we worked closely with a local non-profit to source juice from vintage and heirloom varieties to make our metaMORPhic Blend. We know precisely - down to the tree in some cases - where almost all of our apples come from, and probably picked most of them ourselves. We look for apples that are natural-- not sprayed, fertilized, or treated with pesticides. We add wild seedlings like Pitts' Bitter, Full Field Five, and Bitter Pew to the mix of dessert and cider-specific apples. Seedlings add spice, variety, and tannins. Then we make cider the way it has been made for a long time, letting the apples express their true nature and the place they were grown. We follow a slow fermentation with an even longer maturation process. Our ciders vary from year to year, as conditions in the orchards shift and the availability of certain apples changes. We are dependent upon favorable weather and work closely with farmers and orchardists to manage pests without resorting to fungicides and pesticides.



Every cider we make strives to find that special balance of bitter, sharp, sweet, and mellow.

Cider is a fermented, alcoholic beverage made from apples. Humans have been fermenting apples to make cider for thousands of years. The apple tree is believed to be native to Kazakstan and came to the US with early settlers, spread widely as settlers moved west and south and became a mainstay crop until Prohibition when thousands of trees were cut down. Cider can be made from any kind of apple, but the most interesting cider comes from apples loaded with tannin and acids and sugar artfully blended to make a drink that's complex, interesting, and refreshing. A revival of cider and cider-apple trees has been underway in this country since the late 1970s.

Cidermakers produce an extraordinary variety of cider, ranging from sweet to bone-dry and from simple, low-alcohol drinks to complex, long-aged ciders that pair well with any kind of food. Many countries have a strong and long tradition of cidermaking, including the United Kingdom, Canada, France, and Spain. The destruction of apple trees wrought by Prohibition meant there were no traditional forms of cidermaking for the current generation to follow or be bound by. The resultant explosion in creativity has produced ciders flavored with every manner of spice and fruit, ciders made with dessert apples exclusively, ciders made a nod to traditional cidermaking practices, and everything in between.