Out of stock

Barreled Cider Bundle


$ 112.00 $ 75.00

Out of stock


Pick up one of these 6 bottle bundles for a whopping $37 off the regular price. You’ll get 2 bottles of Oaked & Wild, 2 Bottles of Bourbon Barrel Reserve, and 2 bottles of Phil’s Burrow Cider. See below for details for more information on each.

Oaked & Wild

Oaked & Wild Cider is an expression of local microflora. The fermentation process, which utilizes wild yeast, results in a hazy and dynamic cider that is unfiltered and funky. Aged for three months in small cask Wigle Whiskey barrels, the cider picks up vanilla and spice characteristics while also continuing to develop sourness.

Yeast: wild type and local microflora

Tasting Notes: unfiltered, hazy, sour, vanilla, spice

Acetic: sour with slight acetic bite

Barreled: aged in 25 gallon rye whiskey barrels

Sweetness: dry | 0% residual sugar

Alc/Vol: 9.5%

Bourbon Barrel Reserve

For the first release in our Barrel Reserve Series, we added our full bodied Dry Cider, with its notes of rosemary and citrus, into freshly emptied bourbon casks. The casks, rich with classic bourbon flavors, such as brown sugar and vanilla, married beautifully with the cider and after a long six months of patiently waiting for the right moment we’re happy to share the result, a particularly robust, full-bodied cider with notes of sherry, honey, and oak. Made with a blend of Jonagold, Rome, Golden Delicious, and Macintosh apples from Dawson’s Orchard, pressed at Soergel’s Orchard, and fermented using Melody yeast.

Yeast: melody

Tasting Notes: sherry, honey, caramel

Barreled: aged in 52 gallon bourbon whiskey barrels

Sweetness: dry | 0% residual sugar

Alc/Vol: 11%

Phil’s Burrow

Phil’s Burrow is a modern take on a Rum Raisin cider, made from a blend of Jonagold, Rome, Golden Delicious, and Macintosh apples and fermented with a Sauvignon Blanc yeast culture. The cider was then transferred it into small cask rum barrels from Wigle Whiskey and aged for one month. After aging, is was brought back into our fermenters and macerated with 60 pounds of chopped raisins and 3 pounds of ground cinnamon for three days. We then bottled and carbonated the cider with a resulting light fizz.

Yeast: Sauvignon Blanc

Tasting Notes: vanilla, rum, marzipan, nutmeg, orange zest

Sweetness: off-dry | 2% residual sugar

Alc/Vol: 9.8%