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.

 
 
 

OUR STORY

Former engineer Trent Maier developed the recipe for Whiskey Barrel Cider and approached his friend and fellow engineer, Brian Augdahl, about the idea of building a space to create the recipe using local, Washington grown apples. The operation began with one delicious cider and has since developed into the creation of several signature ciders with the taste of Washington apples in every sip.

 
FIND US

CONTACT US

Production Facility (Not Open To Public)

3431 Airport Rd

Pullman, WA 99163

T  /  509-592-8219

We no longer have a tasting room

in Pullman as we prepare for our new facility to open in 2018.  Stay tuned for more details!

 

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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

© 2016 Whiskey Barrel Cider Company

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