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RAW. UNADULTERATED. EPIC.


AWARD WINNING CRAFT CIDERS

CRAFTED IN SONOMA CALIFORNIA

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RAW. UNADULTERATED. EPIC.


AWARD WINNING CRAFT CIDERS

CRAFTED IN SONOMA CALIFORNIA

 

"DELIGHTFULLY ARCHAIC"

It is said that the apple doesn’t fall far from the tree, imagine then what happens to an abandoned orchard after more than 60 years of neglect. The result is an overgrown forest of gnarly old trees left to fend for themselves….bearing fruit with no names….fruit that has not seen human hands….fruit that has flourished without irrigation or pesticides…fruit that tastes like no other. Wild orchards cover thousands of acres in Northern California, and are the inspiration for our delightfully archaic natural ciders.

 

"Troy Carter makes a delightfully archaic apple cider with apples he harvests from the abandoned orchards of Sonoma County. The trees are antique, some more than 100 years old, and while certain cultivars such as Gravenstein are recognizable, others remain unidentified. Carter adds nothing, letting the juice ferment dry, with only the ambient yeasts in the cellar. The unfiltered result is a cloudy, lightly sparkling, and modestly alcoholic adult beverage that communicates the very soul of the apple." - Los Angeles Magazine

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CAPTURING SONOMA IN EVERY BARREL


Every one of our barrels achieves that elusive, terroir-defining balance of wild yeast, sea salt, and hay bales  — and of course that special barnyard essence.

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CAPTURING SONOMA IN EVERY BARREL


Every one of our barrels achieves that elusive, terroir-defining balance of wild yeast, sea salt, and hay bales  — and of course that special barnyard essence.

Here at Troy Cider, we celebrate the rich heritage of the apple industry in beautiful Sonoma County California. We forage incredibly complex fruit grown on the abandoned land of this world famous wine region, which provides us with the most incredible raw materials for our healthful living beverages. We cold press late harvest heirloom varieties into delicious juice, which is then fermented with only native yeast and plenty of patience. After nearly one year in oak barrels at our rustic Sonoma cidery, we hand bottle every last unfiltered drop without the use of sulfites….pasteurization….or any other preservative methods. Ready for you to shake, pour, and enjoy!

"Made from late-harvest heirloom apples from wild orchards in Northern California blended with pineapple quince, which gives a wonderful fragrance. Fermented with native yeast and aged for close to a year in oak barrels, this exceptional California hard cider is bottled unfiltered, unpasteurized and without sulfites." - Los Angeles Times

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THREE CRAFTSMEN


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THREE CRAFTSMEN


DAREK TROWBRIDGE

CIDER MASTER

Darek Trowbridge has had a passion for fermenting beverages throughout his whole life. Darek began studying wine at a young age with his grandfather, Lino Martinelli who, like his father, Giuseppe, was growing grapes locally in Sonoma. Lino taught Darek the “old world” style of winemaking with the consideration that everything a vintner does in the vineyard and in the winery affects the flavors of the wines. Darek now uses what his grandfather taught him as a basis to make the best cider possible.

TROY CARTER  

FOUNDER

Old, overgrown apple orchards were everywhere Troy looked when he took a post-college motorcycle trek along the back roads of California’s Sonoma Coast. Planted in the 1950s, these archaic trees had been fending for themselves in the generations since wine arrived.

Troy treasured the funky characteristics associated with artisanal cider and guessed that these ugly apples would be the perfect raw material for his favorite libation. An orchard owner told him he could pick all he could carry. And so it began, Troy Cider was first pressed during harvest season in 2012.

MArK MCTAVISH

PRESIDENT

Cider expert. Lover of well made beverages. Protector of Sonoma apple trees. Drawn to the natural style behind Troy Cider, Mark joined the business during the spring of 2014.

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