Cider... generous, strong, sufficiently heady... excites and cleanses the stomach, strengthens the digestion and infallibly frees the kidney and bladder from breeding the gravel stone.
1817
1817
Based on a recipe in the historical text "A View of the Cultivation of Fruit Trees and the Management of Orchards and Cider," authored by William Coxe and published in the year 1817, this cider is comprised of a rich blend of 3 different classic cider apples.
Tasting Notes
According to William Coxe, "the finest liquor I have ever seen, was made from the crab, with a small portion of the Harrison apple of Newark, and the Winesap of West-Jersey." 1817 is our interpretation of that blend, and contains the Virginia Hewe's Crab (mentioned elsewhere in the text), along with the Harrison and Winesap apples. It is indeed rich, smooth, tart and complex, with a deep golden hue.
Why we like it
Because the apples used in this blend are rare and our trees are still young, we were able to produce only 100 cases this first year, making this a very special small batch, and we are excited to share it with you! Available exclusively through our tasting room in North Garden.
Tasting Room Hours
Jan-Jun: Wed - Sun
Sep-Dec: Daily
11:00 a.m. - 5:00 p.m.
Tastings are available for patrons
21 years of age or older
21 years of age or older
