Pin it! The birth of every cider begins with hunting down the best apples, with over 1200 cultivars known this remains an ongoing project. Good cider apples may not make great table apples as they can be extremely acidic, tannic, some to the point of being unpalatable. Most of the apples we work with are American heirloom varietals, as early Americans typically cultivated specific apple varietals more for hard cider than eating (averaging 52 gallons of cider consumption annually per capita). Unfortunately with the rise of monoculture these varietals are grown by only the most passionate orchardists committed to preserving our countries unique apple bio-
Added in Cider Revolution
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