Clam Bay

This batch is the third and final site-specific ancestral method (pét-nat) cider we pressed during the 2019 harvest. Being pressed from ultra-sharp, late ripening apples, we wanted this one to have a lengthy aging to mellow its acidic edge. The cider was pressed from an orchard we refer to as “the abandoned orchard” (most of our sites have nicknames such as “Jodi’s trees” or “the Christie’s”, but this one deserved a more romantic reference), though the site does actually have an owner.