CREEK & GULLY

FLORA

This cuvée can include as many as 16 apple varieties, depending on the vintage. It’s typically centred on MacIntosh, but can contain Red Delicious, Spartan, Braeburn, Salish, and so on (9 cultivars this vintage). After ambient fermentation in tank the cider is canned, unfined and unfiltered. It is can-conditioned with organic sugar, resulting in a modest carbonation level. It is their take on an English Scrumpy. 7.3% ABV

APRICOT

The C&G teams foraged fresh apricots and steeped them, stones and all, in their organic, wild-fermented base cider. After racking, the cider was can-conditioned with organic sugar for natural carbonation. 9.5% ABV

SEA BUCKTHORN

The C&G team were able to source organic Sea Buckthorn from Saskatoon. This amazing plant not only fixes nitrogen, replenishing the soil, but is also incredibly cold-hardy and thrives in brutal conditions. The berries themselves are high in vitamin C and other essential nutrients, leaning more towards tart than sweet. They were steeped in their organic, wild-fermented base cider. After racking, the cider was can-conditioned with organic sugar for natural carbonation. 7.5% ABV

2023 CRABBY PEAR

This cuvée is made from equal parts Bartlett Pear and Hyslop Crab Apple. Bartletts, originally named Stair’s Pears after the schoolmaster who discovered them in England in 1765, have the quintessential aromatics we associate with pears. Hyslop, a tiny red apple variety originating in Boston, has a wallop of tannin and acid making them an ideal counterpoint to pear’s sweetness. They’re not particularly pleasant to eat raw, and their diminutive stature makes them expensive to harvest, but cider makers really prize what they add to a blend. The pears are crushed and macerated for 24 hours before being pressed off to start fermentation in tank. The cider undergoes secondary fermentation in bottle. 10.1% ABV

2023 PINK LADY

Pink Lady Apples were created by John Cripps, who, while working at the Western Australia Department of Agriculture, crossed Golden Delicious and Lady Williams. They have a notoriously long growing season, sometimes over 200 days from flowering until picking. Its high levels of malic acid help prevent oxidation and protect the finished cider. They use the ancestral method on this cuvée, bottling before the cider is fully fermented, resulting in gentle carbonation. 7.7% ABV

2023 RESERVE CIDER

This is their only cuvée made from cider apples instead of culinary and dessert apples. From Normandy by way of England, Bulmer’s Normans are typically green, quite large, and bitter-sweet, with floral characteristics. Michelin’s tend to ombré from yellow-green to orange-red. Selected in Normandy over 150 years ago, they tend to be small, tart, and modestly tannic. Dabinett, a hundred-year-old British variety, yields full-bodied, powerfully aromatic juice from its green-to-crimson fruit. The apples were milled, and after a short maceration and pressing, the juice spontaneously fermented. After ageing in neutral oak barrels, the cider undergoes secondary fermentation in bottle. After nearly three years on lees, the cider is disgorged.

2024 RESERVE PERRY

RESERVE ANCESTRAL PERRY

PEAR & LIME SODA

LEMON & HIBISCUS SODA