Unfiltered and raw traditional table cider fermented completely dry with all Michigan culinary apples. Crisp red apple characteristics on the nose with a soft and lingering acidity. Fermented bone dry on champagne yeast for a strikingly crispy finish. Perfect for a picnic, a hike, hard labor outdoors, and as a standard with every single meal you share with good company. Stay golden.
6.5% | Hard Cider made with Vietnamese Cinnamon and Bourbon Vanilla.
This is not your average cinnamon flavored drink. We use a Vietnamese cinnamon and hand cut bourbon vanilla beans in this unfiltered semi-dry hard cider. You’ll pick up big cina bark aroma and super earthy cinnamon flavor with an edge but not the spice for a smooth and festive cider that is as complex as the maker who made it. To achieve this, we let this one rest on the cinnamon and vanilla exactly as many weeks as it takes to get the perfect flavor. How do we know when it’s ready? Taste.
Dry rosé with Red Wave apples from Central Washington state, also known as red flesh apples. The rose hue and flavor of this deliciously tart cider comes directly from the 100% apples and nothing else. Boasting apple forward flavor with notes of rock candy and aromas of watermelon, raspberry, & cranberry that finishes dry and crisp.
These apples were the very last pick of the season from Porter’s Orchard up in Goodrich, Michigan. Fresh pressed on site, then naturally fermented at Blackgrass by native yeast from the farm and aged in steel for 5 months.
6.7% | Naturally Fermented Dry Hard Cider made with Northern Spy apples.
Northern Spy apples are well known for their winter heartiness and last year’s Northern Spy was one of the best we’ve had for flavor in the past few years. We just had to let this single varietal naturally ferment to showcase this apple. With a great nose of green apple, the flavor has a good bit of apple spiciness that’s very pleasantly acidic and bready on the entire palate. It’s a super smooth drinker or as Ian describes it, “it’s a beautifully acidic all day drinker”. We recommend a long pour from bottle to glass, about 1-2 ounces per taste. This opens up fragrance and taste, bringing out its natural effervescence.
6.9% | Naturally Fermented Dry Hard Cider made in collaboration with Pux Cider.
A collaboration with Pux Cider from Grand Rapids on the westside of Michigan. This natural fermentation from wild yeast off the apples that came from the sprawling orchards from the great Michigan farmland surrounding Pux orchard. This very interesting flavor of the natural yeast combined with the blend of Ellis bitter, Ashton bitter, Brown’s apple, and Tremlett’s bitter apples offers a farmhouse style cider experience with a low acidity bite in this bone dry natural cider. We collected the apples and pressed them at Pux cider, then the unfermented juice made it’s way across the state to blackgrass to naturally ferment, age, and package right here at Blackgrass.