• Tin Hat Ciders

    All ciders are fermented, blended and bottled in small batches. Batch numbers are hand written on the labels. These are natural products with little or no added sulfites and typically evolve with age. Please store in a cool, dark location, or enjoy now.

    Ole Pome

    Batch: 2015

    Style: Traditional still cider, unfiltered, wild fermented, dry. 0% Residual Sugar. Aged in old neutral french oak barrels. Spontaneous malolactic fermentation in summer 2016. 7.1% ABV

    Apples: late Red Astrachan, Kerr Crab, Cortland, Red Mac, Liberty, Golden Russet, Connel Red and dozens of wild varieties from old trees. Over 40% wild apples in this blend.

    Notes: As of April 2017: A big cidery nose. Over-ripe fruit and old fashioned candy. Very balanced on the mid-palate, with faint woodiness and barnyard, a hint of sweetness (even though there’s 0% residual sugar). Short finish with lingering cidery notes. A classic mountain cider, reminiscent of some of the old farm ciders I’ve had in New and Old England. Best enjoyed now, probably not a candidate for aging.

    Fipenny Bit

    Batch: 2015

    Style: effervescent, dry heritage cider from old heirloom apples. bottle conditioned. wild and cultured yeasts, blended from barrel and tank. Partial pétulant natural. 7%ABV

    Apples: 45% Red Astrachan, 55% blend of Dolgo Crab, Yellow Transparent, Lodi, Tetousky, Melba, Atlas, Duchess of Oldenburg, wild apples and true wild crabs.

    Notes: As of April 2017. On the nose- floral summer apples and daffodils, spice bush and a hint of over-ripe bananas. On the palate, lively spritz of lemon rind and minerals with a bit of tannic astringency. Clean finish with a fruity linger on the nose. Zippy. 'Wicked tot', as my ole Mainer buddies would say. A good candidate for drinking now or aging in the cellar. Minimal sulfites.

    Farmhouse

    Batch: 2015

    Style: effervescent dry cider. bottle conditioned. Wild and cultured yeasts, secondary fermentation in bottle on champagne yeast. 7.8% ABV

    Apples: Over a dozen cultivated varieties, including Liberty, Connel Red, Russets, old Cortland, Atlas and Dudley. Small percentage of wild apples. Entire batch was aged in french oak Chardonnay barrels for about 6 months.

    Notes: Released 9/17

     

    Batch: 2014B SOLD OUT

    Style: effervescent dry cider. bottle conditioned. Wild and cultured yeasts, secondary fermentation in bottle on champagne yeast. 7.8% ABV

    Apples: Equal parts Golden Russet, Liberty and wild blend.

    Notes: green apples and lemon rind on the nose, warm alcohol, savory herbs and apple tart on the palate. Nice lingering sparkle with pome fruit and yeasty notes trailing off. Virtually no sulfites in this batch. Has been aging in bottle for over 15 months. Just released in spring of 2017. Only 13 cases. Going fast.

     

    Farmhouse Sparkling (Sold Out)

    Batch: 2014A

    Style: sparkling cider, bottle conditioned. Wild and cultured yeasts, secondary fermentation in bottle on champagne yeast. 7.8% ABV

    Apples: 17% wild, 20% Golden Russet, 27% Liberty, 36% orchard blend. Some apples from nearby Chapin Orchard and Douglas Orchard.

    Notes: read reviews on untappd.com

  • Cider Vinegar

    fermented in glass demijohns and oak barrels, aged in French and American oak

    Raw & Unfiltered

    Made from wild and unsprayed apples

    Notes: Strong, well aged, fruity and woody aromas. Contains bits of mother. This is a living food. Excellent for all the things raw vinegars are prized for. My process takes about 2 years from apple to aged vinegar in bottle.