What began as a way to repurpose bruised, unsellable apples in the Hudson Valley evolved into one of the best Ciderhouses in the Northeast. Founders Tim, Anna, and Dave, self-proclaimed ‘Stewards of the Earth,’ forage apples by hand from wild and abandoned trees in local orchards that practice sustainable and regenerative agriculture. This dedication to the community and land makes their small-batch ciders so compelling. This cuvée, from an array of wild seedling apples on the slopes of Bell Hill, is a naturally sparkling cider that's fermented dry with indigenous yeast, aged in stainless steel, and bottle conditioned. The result is a genuine, rustic, farmhouse style cider that’s a modest 7.5% abv, with aromas and flavors of wild apple and pear, a wisp of smoky minerality, and brisk acidity. Pairs well with whole roast chicken stuffed with thyme, lemon, and garlic, or s'mores over a campfire.