Home-grown heritage apples, including Winesaps and Gravensteins, were hand pressed using our traditional rack and cloth press, slowly fermented with Champagne yeast then aged in rum barrels. Notes of brown sugar and spice give complexity to this semi-dry sparkling cider. Admin: 2006 batch, barrel-aged in Newfoundland Screech Rum barrels. Summer 2007 release.
Brewer: Sea Cider Farm & Ciderhouse
Alcohol Content: 11%