“rooted in tradition - inspired by thirst”
Rotating Tap:
Bristols OG - Granny Smith from Hog Canyon in east Paso Robles, Newtown Pippin and Golden Delicious from Bear Valley Ranch in Santa Cruz, along with Yarlington Mills and Harry Master’s Jersey from Sierra Cider in Mariposa. A crisp homage to West Country. The cider that started it all.
Anne Bonny - Pippin, Golden Delicious, and Red Delicious from Bear Valley Ranch. Aged in used bourbon barrels from Buffalo Trace, Wild Turkey, and Four Roses. Bold notes of vanilla, caramel, and oak.
NC2: Trees of Antiquity - This is a multi-vintage, heirloom blend of apples from the Trees of Antiquity orchard, including Wickson, Harrison, Black Twig, Tremlett’s Bitter, Winesap, and Hauer Pippin. This cider is aged in 10 different spirit barrels and blended with a cognac puncheon. Trees of Antiquity has an unmistakable smooth aroma boasting notes of oaky vanilla and a warm, hearty bourbon note on the palate.
NC2 - A “Trees of Antiquity” field blend of heirloom apples including Nehou, Wickson, Egremont Russet, & Wyken Pippin planted in Lockwood by Neil Collins “the younger” and aged in neutral oak by our own Neil Collins, “the elder.”
Mangelwurzel - Granny Smith from Hog Canyon Orchard in Paso Robles, co-fermented with beets provided by Kitchen 46 for an unforgettable, earthy finish.
Joan’s Best - Granny Smith from Hog Canyon Orchard in Paso Robles, aged in stainless steel to provide a strictly Granny Smith presence. Refreshing and crispy.
Black Beard - Aged in spent bourbon casks sent straight from the distillery and then aged another five months in bottle before release. A blend of Arkansas Black, Wicksen Crab, Harrison Crab, Black Twig, Newton Pippin, and Granny Smith varieties. Black Beard is bottle-conditioned with a Champagne/Brettanomyces blend. Proudly, it is one of the least available and longest-aged ciders we make.
Black Bart - Bart, short for Bartholomew. This is the bottle-conditioned version of our Barti Ddu. Dry-hopped using English hop varieties and conditioned with Saison yeast. This 100% Granny Smith cider will sparkle, bubble, and hop around on the palate like a pirate on the open sea.
Mystery: “Wermut” - Pippin from Gizdich Ranch in Watsonville, CA. Aged in/with a Grenache and Tempranillo-based puncheon of Vermouth lees, along with Wormwood, Fennel, Orange Peel, Allspice, Gentian, Angelica, and Galangal. Aromatic with a robust herbal presence & a lingering finish of wood tannins.
Currently Unavailable:
Barti Ddu - Pronounced ' Barti Thee,' this cider, named after the Welshman Bartholomew Roberts, is dry-hopped using only English hops. The tea like hops impart a perfumed elegance that supports the Granny Smith's delicateness.
Carnie - Released once a year right before the mid-state fair. This cider is aged in bourbon barrels for a full year then dry-hopped!
Colony - Orchard select blend of apples that are fermented in a farmhouse style with gentle notes of Brett and layered depths of flavor.
Granata - Barrel fermented Newtown Pippin apples and Pomegranates, andesine gemstone color and incredible fresh tart pomegranate flavor.
Green Fairy - Barrel-aged cider with Absinthe botanicals!
Merry Hell - A blend of apples co-fermented with fresh gin botanicals such as juniper berry, peppercorn and cardamom. If you love herbal gin this is the cider for you.
Westy - These apples were hand picked by our cider makers on the west side of Paso. Unfiltered, providing smooth mouth feel and strong fruit-forward flavors.
Whalerock - This cider is created once a year for the Whalerock music festival. Come by a week or two before the big day to try this ever-changing cider!