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From Here ’25: This series is an evolving dialogue between a cidermaker and the land she cultivates. The clay vessel in which the cider was aged was made by digging raw clay from an orchard site on SDȺY¸ES, north Pender Island, screening it, hand-building the vessel in layers, and kiln firing it to 1080 degrees. The native clay contains the same minerals taken up by the roots of the old apple trees from which the fruit was harvested, and the porous earthenware allows micro-oxidation to occur. This batch is a blend of tannic and bittersweet apple varietals from our younger cidery orchard. Bottle conditioned.

750 mL, 6.5% ABVcider/cidre

Purple Crush ‘25 (sparkling red wine): A joyful and fresh frizzante red wine for summer celebrations. Carbonic maceration makes this a wildly fruit-driven, aromatic treat, and the blend of cool-climate and native North American varietals bring a tangy kick­—making this a great pairing for rich, salty foods. Castell, Agria, and Concords + natural bubbles.

9.1% ABV, 750 ml

South Pender ‘25: Heading South on S,DÁYES­ across a wooden trestle bridge, South Pender Island is a smaller and quieter twin to North Pender Island, separated by a small channel of ocean that was dredged to allow settler boat passage in 1902.

Orchards include the Christy and Scholefield orchards which were planted by early-1900’s settler families, and the more newly-established Green orchard. Pressed from antique apple varieties Bramley’s Seedling, Cox’s Orange Pippin, Wealthy, unknown red-flesh crabapples and a mix of traditional cider bitterweets and bittersharps from the Green orchard.

Ancestral method, undisgorged, 6.7% ABV.