A friend you can count on.
We work with forgotten trees in backyards and on trails in Manitoba to produce our natural cider.
Inspired by a desire to reduce food waste, we started making cider from backyard apples in 2020. After returning home to Winnipeg from living in France where we worked at wineries, it became clear that Winnipeg’s backyards had a lot of apples going to waste. We started small, first in a basement then in a garage and eventually we moved to a production space when word got out that we wanted backyard fruit. Today we work with over 30,000 pounds of forgotten and unwanted Manitoba fruit every year.
What Makes Us Different?
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- In keeping with our values that view beverages like cider and wine as food, we hold them to the same standards of minimal preservatives and the absence of pesticides and herbicides. We want our ciders to express our place , which includes the natural living yeasts and bacteria that thrive here. We believe that working with natural yeast (instead of yeast cultured in a lab from far away) gives us a more diverse and interesting cider, making them more complex and more delicious.
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All of our ciders are truly dry, meaning there is less than 1g/litre of residual sugar.
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While sulfites are common place in the wine and cider industry, we prefer to work without them. Almost all of our ciders have zero added sulfites
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Most commercial ciders are pasteurized but ours are not. Pasteurization kills all bacteria and yeast - things we work so hard to cultivate!
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We spend all year working our hardest to make the best possible cider we are able to. Removing sediment by filtration for aesthetic purposes makes no sense to us. When you filter out sediment you also filter out flavour! This is why all of our ciders are cloudy.
