New cider and new beginnings

We’re still here, don’t worry! We’ve just been intensely busy with crafting, bottling, capping, labeling, moving, building, programming and licensing, that’s all 🙂 Finding a new working space in Utrecht proved to be somewhat of a challenge, but we managed to do so! 

But more on our new working space later. For now, let’s just say we have managed to bottle around 1200+ bottles ourselves, by hand, and are now ready to sell them. In the photos below you can have a small glimpse of our process. We like to experiment, so we have seven different ciders this year and each of them is unique and very, very tasty.

Our apples and pears this year mainly come from the Utrecht area, but also some batches are from Amsterdam and Texel. All our ciders undergo secondary fermentation in the bottle using the champenoise method (and therefore have a natural ‘bubble’). We also advise to make sure our ciders are cold before drinking them, as this will slightly lower the pressure.

Some ciders have matured for months on wood, which has also resulted in malolactic fermentation, which in our opinion improves the taste experience and ensures a round, creamy aftertaste. By definition, we do not use sulphites, and we do not pasteurize our batches because these methods do not improve the taste either. The apples and pears are thoroughly cleaned before pressing and processed with a special vacuum press, which retains more taste than a regular pressing.

We will introduce our new ciders in the products section soon, when we have a little more time.