Named for the famed SSI apple growers and historians who supplied us with some 40 varieties of completely unique and wonderful apples for this project. (Catshead, Golden Noble, Fallawater, Ralls’ Genet, and Shiawassee, to name a few.) Slow native yeast fermentation allows the diversity of these apples to really shine through. The apples in this cider are picked from the wild old orchards of Salt Spring Island and hand-pressed on our rack & cloth press at our
Fermented in a process called pétillant naturel, better known as pét-nat. Pét-nats are bottled before completing their first fermentation
6.6% ABV – 750 ml Bottle