Husband and wife, Jonathan and Nicole, have been committed to handcrafting small batch, wild fermented hard ciders using apples from their no-spray orchard in Hadley, MA since their launch in 2012. Carr’s Ciderhouse follows the traditional methods of slow - it takes over 4 months- and cold fermentation. They take pride in producing cider that celebrates the fruit.
Their orchard of 2500 apple trees was planted between 2007 and 2012, with more planting ongoing. The trees produce a unique selection of apples including Yarlington Mill, Golden Russet, Kingston Black, Goldrush, and Dabinett. They attribute the complexity and richness of their ciders to their interesting selection of apples.
In addition, Carr's Ciderhouse crafts cider syrup, apple cider vinegar, and a switchel syrup using 100% organic juice. These pantry staples are perfect for the home cook and cocktail enthusiast considering how well they pair with all sorts of foods!
When they're here: Every Sunday!