The Cider Farm
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We began our organically managed cider apple orchard on our 166-acre farm in 2003 in southwestern Wisconsin near Mineral Point. We learned to graft apple trees because we wanted to make the finest quality ciders and brandy that will stand proudly beside the best in America and rival their European counterparts. To do that we needed these hard to find true cider apples that were developed in England and France. We work with Yahara Bay Distillers in Madison, Wisconsin, to produce and age our brandy for two years in a charred oak bourbon barrel with wild applewood from our farm. In addition to limited releases of our Cider Brandy in 2013 and 2014, we will produce true ciders from our 2014 crop to be released in May 2015.
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