Wild English is derived from the spontaneous wild yeast fermentation of English bittersweet cider apples grown at Sea Cider, including Dabinetts and Chisel Jerseys. This sparkling amber cider is ultra-dry, robust and earthy, with distinctive tannins in the traditional Herefordshire style. This cider cuts beautifully through charcuterie, sharp cheeses, salty snack foods, Yorkshire pudding and traditional roast beef.
Made in a mead style using fermented certified organic honey, Cyser is blended with tart apples that are balanced with a sweet mead. The result is a still, apéritif -style cider offering a subtle flavour of butter, honey, and citrus. Cyser is best served with bold and intensely flavoured foods.
This German-style cider is one of few commercial ciders in the world free of added sulphites. Slowly fermented with Champagne yeast, the ultra-dry Flagship has crisp herbaceous notes framed by soft tannins and lively acidity. It features both smoky and herbal aromas and is best paired with risotto, fish and chips, mild cheeses, poultry, and grilled seafood.
A still, Normandy-style cider crafted by slowly fermenting hand-pressed Snow apples, whose Upper Canada origins date back to the 1700’s. Pommeau is fortified with eau-de-vie from our neighbours at Victoria Spirits before being crafted into the ideal cider for an apéritif or digestif. Potent yet refined, Pommeau has a smoky nose of cinnamon, dried fruit, apple, and maple syrup while boasting a velvety, full mouth feel
A captivating semi-sweet cider infused with rhubarb, Ruby Rose is a beguiling vixen and part of our Canadian Invasion Series. She may be as aromatic as rhubarb pie, but her namesake is the merciless Rosa Rugosa, an invasive plant that threatens many coastal regions. Ruby Rose pairs fabulously with light summertime meals and is perfect as a patio sipper. Consider sautéed prawns, a creamy brie, candied salmon salad and salty snacks.