.3% Residual Sugar, dry
A different blend of apples than used in 2022, including Rhode Island Greening, Bramtot, Northern Spy, Honeycrisp, Redmax, and 12 varieties from Tandem's Estate Orchard.
3.8% Residual Sugar
A single-varietal cider made with Dabinett apples from VerSnyder Orchards. Dabinett is a widely-used English bittersweet apple that is now grown in Michigan. We halted fermentation to maintain
natural apple sugars for a sweet and tannic cider.
4% Residual Sugar
Made from Flemish Beauty pears, known in Belgium as Fondante de Boise or “sweetmeat of the woods," this slightly sweet and light-bodied perry becomes more pronounced with each sip you take. Pears were sourced from Fredrickson Farm in Northport, Michigan.
1.5% Residual Sugar
Semi-dry with abundant acidity, medium tannins and nice body. Perfectly balanced. Made with a blend of cider apples from two growers on the Leelanau Peninsula.
4.5% Residual Sugar.
Sunny Day is finally back! This batch is made with mostly Ida Red apples, blended with McIntosh for a touch of acidity. Sweet and delicious.
0% Residual Sugar, dry and oaked.
A blend of two ciders - one part aged in oak barrels for two years, the other unoaked to create a perfectly balanced barrel-aged cider.
A blend of apple brandy and sweet cider, this oak-aged beverage is common in Northern France. Our brandy is distilled from a blend of our hard cider, then back-sweetened with sweet cider. This batch was aged for two and a half years in American oak barrels. Great as an aperitif with cheeses or a digestif with dessert.
.4% Residual Sugar, dry and tart.
The Crimson Gold apple, originally named Little Rosybloom, is the gilded star of this dry cider. All the apples were grown by VerSnyder Orchards in Lake Leelanau.
0% Residual Sugar, dry and tannic.
United in earnest to create a crisp, original cider, we rolled up our sleeves with four local growers to explore Leelanau and Old Mission's choicest cider-specific apples. The result is this easy sippin' yet hard-to-the-core dry cider.
2.7% Residual Sugar, semi-sweet.
Our very first rose cider! This pink-hued beauty boasts fifty percent Redfield apples blended with Crimson Gold, Spitzenberg, Harrison, and Porter's Perfection.
.75% Residual Sugar, dry and round.
A very special cider made from the last harvest of
apples grown by The Kilcherman’s at Christmas Cove Orchards in Northport. A blend of over 30 varieties, including Macoun, Sheep's Nose and Grimes Golden.
2% Residual Sugar, semi-dry and tart.
Inspired by the carvings of the Roman Baths in the heart of English cider country -- Bath, England -- this adventurous blend of Rhode Island Greenings creates a subtly sweet cider that'll leave you anything but stone-faced.
4% Residual Sugar, sweet.
Handcrafted from northern Michigan apples, this mostly-McIntosh blend packs a sip just sweet enough to keep that pucker off your mouth.
5.1% Residual Sugar
Like bread and butter, or toast and - ahem, jam, some things just fit. This slightly-sweet cider was co-fermented with 500 pounds of luscious Bardenhagen Berries.
Can't finish a bottle of cider in one sitting? This bottle stopper holds in carbonation for up to a week, so you can enjoy your cider on multiple occastions
