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Our first kegging was done in the June of 1994. We wanted to make a fresh, clean cider out of a mixture of 6 different pressed dessert apple varieties, with a slight spritz. ACE APPLE was first introduced in 22 ounce bottles in October 1994 as Black Ace in San Francisco and the Bay Area. It was the California Cider Company’s very first cider, nearly 20 years ago. Our ACE APPLE has an apple nose and a clean dry finish. It tastes like a Sauvignon Blanc. It is made out of 100 per cent apple juice and is all natural, gluten-free and low-calorie like the rest of our cider range. The alcohol is a 5% by volume. ACE APPLE is currently sold in 3 different keg sizes and in 6 packs of 12 ounce bottles. This cider goes well with all pork dishes and seafood as an alternative to the high alcohol of wine and heaviness of beer.

First released in 1996, this is the first Perry cider made in California. It became very popular very quickly, as it is so refreshing. It is made from apple and pear juices. We use champagne yeast in all our ciders and ferment for 10-14 days. We then cold-filter 4 times and carbonate them before putting into bottles or kegs. The ingredients are all natural juices. It is 5% alcohol by volume with a lovely pear nose and a smooth semi-sweet mouth feel with a dry finish.

We first made this cider three years ago in 2010. It has become extremely popular since then. We add cinnamon, cloves and allspice to fermented apple juice to produce a 5 per cent cider which tastes like pumpkin pie. It is orange in color with a full rich taste that makes you want more….we carbonate the cider, cold- filter it four times before we bottle and keg it. This cider is released after Labor Day and is ideal for Halloween through Thanksgiving; although some customers think we should make it year round. It is the first Pumpkin cider to be made out West. One word for ACE PUMPKIN, delicious!