Anthem Cider Pear


One of four in the standard selection from Anthem — the slight more modish and accessible kid sister cider label…


By Leesy Latronica
In an abundance of renowned vineyards that have become the lifeblood of Sonoma County, Calif., Ace Cider holds its own. Since launching in 1993, the California Cider Company project has been no stranger to industry “firsts” and “bests.” Following the release of its original hard apple offering, Ace bottled the first ever California-made perry.

By Leesy Latronica
Throughout its 19 years in the industry, Sunnyvale, Calif.,-based Red Branch Cider Company has perfected the art of craft cider at its Bay Area cidery—and it’s clear from the moment you pop the cap off a bottle of Hard Raspberry.
Immediately, a burst of fresh raspberry hits the nose. Delayed gratification goes out the window, as berry fans will likely find themselves enticed to dive right in for a sip of this apple nectar.

By Leesy Latronica
When Charles and Milissa McGonegal partnered with Burlington, Wisc.,’s Brightonwoods Orchard in 2001, they modeled AeppelTreow Winery and Distillery after a shared mission to produce hard cider and perry that remained “true to the apple.” Since its early days, AeppelTreow has rallied three generations of cider-passionate relatives to harness the traditional European farmstead approach to cider making.

By Genevieve Iverson
La Face Cachee de la Pomme—translating directly to “the hidden side of the apple”—came to be in southern Quebec in 1994 under the eye of Francois Pouliot, and has been making ice cider ever since. Now reaching to more than 20 other countries, this cidery produces the Neige series of ice wines, and has certainly gained its fair share of praise.
In a merge of sweet and light, Neige Bubble is a sparkling cider with a defining quality: a healthy dose of ice wine.

By Leesy Latronica
In the fields of his family’s old dairy farm in upstate New York, Original Sin Hard Cider founder Gidon Coll cultivates his very own Garden of Eden – a maze of temptation boasting 70 apple varieties. Original Sin cider makers brew the fresh-pressed bounty in small batches and do away with artificial flavors, allowing the apples’ sweetness and tartness to battle for center stage.

By Genevieve Iverson
When Stan and Susan Devoto moved to Sonoma County in 1976, they began to craft what is now the biggest cidery in the state to only use California certified organic apples. Despite that, they have kept the business of Devoto Orchards small and family-run, from growing the apples to promoting cider blends. They currently produce four unique ciders, harvested and made when the apples are ripe and ready from August to November.

By Leesy Latronica
To drive an hour east of downtown San Diego to the small ex-mining town of Julian, Calif., is essentially to time travel to a piece of early America. Modern-day sightings of tourists with iPhones and SUVs are juxtaposed with the occasional horse-and-carriage and a backdrop of rolling hills spotted with apple trees.

by Genevieve Iverson
With a careful attention to dry and off-dry, Reverend Nat’s Hard Cider of Portland, Ore., showcases the full flavors of Pacific Northwest apples from Willamette Valley, Yakima Valley and Hood River areas. Of their year round cider varieties, the Revelation Newton Pippin particularly speaks to a hot summer day.
Fresh from the bottle, Newtown Pippin pours a clear white yellow with some bubbles and a hint of green.

By Leesy Latronica
Since Boston Beer Co. (of Samuel Adams lager fame) launched Angry Orchard Cider Company in 2011, the brand’s straightforward, non-intimidating flavor profiles (and price tags) have earned its ciders a lasting home on supermarket shelves nationwide.

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