Our first experiment applying the carbonic maceration method from winemaking to apples (and definitely one of few ciders made with this method in the world!). We placed bittersweet, cider-specific apples from Winter Creek Farm on Pender Island, as well as mixed-use heirlooms, in a stainless tank and sealed them up whole with freshly fermenting juice at the bottom of the tank (to fill the tank naturally with Co2). In this Co2-rich environment the apples fermented whole, from the inside-out. Once they had fermented in their skins for weeks, we milled and pressed them in December. The lack of oxygen during fermentation results in lush, beautifully-pronounced fruity esters.

Very light natural fizz—treat it like a carbonic wine—chill only lightly, pair with cheese and salty snacks.