© 2016 Whiskey Barrel Cider Company

Each batch of cider contains no additional sulfites or sugars, just filtered Washington apple juice and yeast used to ferment it. This process leaves you with nothing but a pure and simple cider, the way it should be.

THE PROCESS

STEP 1:

PRESSING THE APPLES

ONCE RIPE, APPLES ARE HANDPICKED FROM ORCHARDS IN EASTERN WASHINGTON. APPLES ARE GROUND INTO A PULP THEN PRESSED, CREATING A SUGARY JUICE CALLED “MUST.”

STEP 2:

FERMANTATION

We blend our hard cider with FRESH-PRESSED juice without the use of any sulfites along the way to create wonderful apple notes in each of our recipes.

 
 
 
 
 

Each batch of cider contains no additional sulfites or sugars, just filtered Washington apple juice and yeast used to ferment it. This process leaves you with nothing but a pure and simple cider, the way it should be.

THE PROCESS

STEP 1:

PICKING THE APPLES

Apples grown throughout Washington arrive at our doorstep from storage facilities in the Yakima Valley. We create juice for our fermentation tanks as well as the final blend in our ciders.

STEP 2:

FERMANTATION

Once yeast is pitched, primary fermentation converts nearly all of the sugars into alcohol and secondary fermentation begins. Patiently waiting for three months, we let our ciders mature until they can be blended into one of our delicious recipes.

STEP 3:

POST-FERMENTATION