For centuries in the Annapolis Valley, farmers have pressed apples and fermented the juice in cool cellars over many months as a means of preservation and to yield a diverse range of cider refreshments.
Building upon this rich heritage, BOARS BACK CIDER utilises native and selected wine yeasts to ferment pure apple juice in oak casks, for a natural taste that harkens back to years past.
Each autumn, locally-grown apples are picked at their peak of ripeness and pressed using a traditional rack and cloth press to yield rich and natural apple juice. Awaiting tanks and oak casks are filled with the sweet liquid to undergo long-term cold fermentation in the cider shed.
After several months of cool and slow fermentation, the cider is bottled with a small amount of residual sugar remaining, allowing for the fermentation to continue in-bottle and yielding a naturally sparkling cider.
Dry, force carbonated ciders are also produced by blending cask-aged ciders of one, two, or more years.