We begin by forming partnerships with local growers and processors in the Pacific Northwest. We select different apple varieties based on their acidity, sugar, tannin and aroma profiles.
In 2012 we planted our very own traditional heirloom cider apple orchard.
Custom blends of apples are crushed into tiny chunks of apple called pommace.
For each style of cider we select specific wine, beer, or wild yeast strains.
Some styles of cider are aged in barrels for additional character and depth. Our favorites include chardonnay, pinot, and bourbon.
Take them hiking!
We begin by forming partnerships with local growers and processors in the Pacific Northwest. We select different apple varieties based on their acidity, sugar, tannin and aroma profiles.
In 2012 we planted our very own traditional heirloom cider apple orchard.
Working hand-in-hand with our local processors, we custom blend different varieties of apples for each style of cider we make. Different varieties of apples make unique and distinct styles of cider.
Custom blends of apples are crushed into tiny chunks of apple called pommace.
No shortcuts. Only fresh-pressed Northwest juice is used to make our cider. Never any processed sugars, essences, or colorings.
For each style of cider we select specific wine, beer, or wild yeast strains.
At 2 Towns Ciderhouse, we believe that the long history of cidermaking demands respect and deserves to be done right.
Some styles of cider are aged in barrels for additional character and depth. Our favorites include chardonnay, pinot, and bourbon.
After fermentation and aging, our finished ciders are transferred to our "brite" tanks for packaging.
Take them hiking!
The most important step in the process, enjoying with good times and even better company. Cheers!!