by Genevieve Iverson Poverty Lane Orchards & Farnum Hill Ciders in New Hampshire are producing high acid dry ciders that burst in aromatic flavors. The Dooryard Still Ciders, featuring all this and in a very robust way, bringing out flavors in food pairings but...
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...
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...
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...
By Genevieve Iverson Slipping into a refreshing, pear-induced summer buzz requires a pear cider that stands up to both expectations and its appearance. The Pitchfork, Sonoma Cider’s pear concoction, hits fresh with immediate crisp apple flavors that wake up the taste...
