For us, making cider is about following the traditions that made cider the Original Drink of America, the most popular drink in the land until Temperance broke up the party. We use antique cider apple varieties, high in tannins and acids, to produce flavors that have not been widely experienced in America since Prohibition. These are the apples from which hard cider was traditionally made. During Prohibition many cider apple orchards were destroyed, meaning cider has since been made with eating apples. We use real cider apples, we use the wild yeasts in the apples for a natural fermentation and we add nothing which isn't present naturally in the fruit, no concentrate, no colorings and no artificial sweeteners.
Our aim is to work with farmers across America to reintroduce these vintage apple varieties and to help recultivate the old Southern varieties that thrived back in the day. At one time the South could boast an incredible 1,800 varieties, of which 500 still exist in small amounts today. We are scouring the country for sources of super-rare American cider apples like Hewes & Harrison and uniquely Southern cider varieties like Winesap & Arkansas Black. With these we will blend 'Austin Eastciders Small Batch' ciders, at first available in extremely limited quantities. Our 'Gold Top' cider will be more widely available, made with more than 40 different bittersweet and bittersharp varieties sourced from old English cider orchards. We're currently busy working on our East Austin 'urban cidery'! Follow our progress on our blog.