Flagship Ciders

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Potter's Craft Cider

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Brett fermented and oak aged cider with peaches and Citra Hops. 6.9%

Peach Citra

500mL

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100% Virginia grown Hewes Crab cider, fermented in a blend of stainless steel and French oak. Flinty aroma, bracing acidity and a rich, full palate. 9.5%

Hewes Cuvée

750mL

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Virginia Apples provide notes of tropical fruits that are complemented by the addition of grapefruit peel.  Infusing the cider with hibiscus provides a subtle floral aroma and a beautiful pink hue. 8.4% ABV

Grapefruit Hibiscus

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Extended skin contact, 100% Virginia Winesap cider aged in charred American white oak for 10 months. Floral, apple blossom and aroma and well balanced tannins are lifted by the refreshing acidity and effervescence. Bottle conditioned. 9%

Pelure

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The Haven cider aged for 12 months in single malt whiskey barrels from Virginia
Distillery Company before being bottle conditioned with live
yeast. 12%

Single Malt Whiskey Barrel Aged Haven

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Pale gold and effervescent with a pronounced fruit aroma hinting of peach and melon. Bright acidity with aromatic intensity from Gold Rush, Albemarle Pippin, and Old Virginia Winesap apples.

Farmhouse Dry

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This cider is fermented with passion fruit and dry hopped with Mosaic hops. The tropical aroma of the passion fruit is complemented and intensified by Mosaic hops which lend notes of citrus, mango, blueberry and -of course- passion fruit. The finish is crisp and tart, making this the ideal summertime cider.

Passionfruit Mosaic

4x12oz Cans

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A wild yeast cider re-fermented in oak barrels on Concord grapes from Wenger Grape Farm in Waynesboro, VA. The grape skins, in combination with the oak, give this cider a light pink hue and add a layer of tannin to give it an exceptional body.  Expect a tart, sour cider reminiscent of lambic-style Belgian beers.

Concord & Brett

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100% Virginia grown Albemarle Pippin apples fermented in French oak barrels and bottle conditioned. 8.4%

Pippin Cuvée

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The flavor and aroma from ripe strawberries balances the tart acidity of an aromatic blend of Virginia apples with the lively spice of fresh ginger. 5.5%

Strawberry Ginger

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Single varietal cider featuring bitter-sweet Dabinett apples fermented and aged in French oak. Originating in Somerset, England, these apples are literally and figuratively a world apart from what you typically see in the southern United States. Virtually zero acidity, full bodied, creamy mouthfeel and lingering tannins, all make for a cider experience unlike any other.

Dabinett

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A blend of Rome and York apples fermented with Belgian Abbey Yeast from RVA Yeast Labs. Early harvest apples low in polyphenols make a great show for the fruity ester profiles of this unique Belgian yeast.

Farmhouse Saison

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A blend of fresh pressed Virginia apples, co fermented with cherries and steeped on whole vanilla beans.

Cherry Vanilla

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100% Virginia-grown Harrison apples fermented and aged in French oak barrels.

Harrison

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A rosé-style cider fermented on Petit Verdot and Merlot grape skins from King Family Vineyards, aged in French oak barrels. The grapes bring beautiful color, complex tannins and a light fruitiness to the dry, crisp cider. The oak aging allows the separate components to meld together harmoniously, allowing the different elements to perfectly compliment one another. 9.0%

Cider Nouveau

750 mL

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A sessionable cider made with all Virginia grown apples.

Petite Cider

6 x 12oz Cans

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A new spin on an old favorite - Grapefruit Hibiscus Session Cider! A light, refreshing, and flavorful alternative to hard seltzers. 4.2% ABV

Grapefruit Hibiscus Session Cider

Flemish style, oak aged cider with sour cherries. 7%ABV

Flemish Sour

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Pink Lady cider dry hopped with Simcoe Cryo hops

Deep See

4 x 16oz Cans

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100% Virginia grown apples dry hopped with Citra and Amarillo hops. This light and refreshing cider offers floral aromas such as lychee, jasmine and elderflower and the palate is dry with subtle notes of citrus and pine. 4.5% ABV

Hopped Session Cider

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Formosa or Beautiful Island was an early name for the island of Taiwan. This cider was dreamed up in collaboration with our friend Jinson Chan of High Side, a Taiwanese street food restaurant in Fairfax. Fresh guava with sour plum powder sprinkled on top, or Bā lè Méi Zi, is a popular snack in the market stalls of Taiwan and a perfect match of flavors for early season apples. For this cider, Pink Lady apples were pressed and fermented with a blend of pink guava and sour plums and then finished with a nice big pinch of pink sea salt. 5.5% ABV

Beautiful Island

4x16oz Cans

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100% Virginia grown Black Twig cider, aged in French oak wine barrels. Light copper color, very clear, persistent carbonation apparent. Aromas of apple peel, oak, and yeast. Full bodied with clinging acidity. Palate is very apple and pear driven, with toasty, nutty oak notes supporting it through a very long finish. 7.8%

Black Twig

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100% Virginia grown Golden Russet apples, fermented and aged in French oak wine barrels. Rich fruit character, moderate mid palate tannin, nutty aroma, and refreshing acidity make for a completely dry cider that drinks like an off dry cider.

Golden Russet

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A full bodied, truly dry, imperial cider made from a blend of fresh pressed Virginia apples

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