Price is pre-discounted with your 10% club discount.

Carbonic Crabapple Cyser ‘24: a 16-bottle experimental batch made by Devin. This is 35% carbonic macerated red flesh crabapples harvested on Pender Island, co-fermented with local wildflower honey. Bottled ancestral method. It’s like the best mead you’ve ever had—the nuance of a mead with the zing of a cider. 9% ABV

Purple Crush Sparkling Wine ‘24: 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 North American hybrid varietals bring a tangy kick—making this a great pairing for rich, salty foods. Agria and Castel grapes were sourced from Cherry Point vineyard on Vancouver Island, and Concords growing on 100-year-old vines were harvested from two historic Pender Island settler homesteads. Natural bubble, chill well upright. 11.5% ABV

Barrel-Aged Apple Cider Vinegar: Pender Island apple cider converted slowly in wooden barrels to a beautifully-nuanced, natural, unfiltered ACV. Use for cooking, salad dressings, gut health, mixing drinks. 750 mL, 6% acetic acid.