The foundation
BRUT. Original
The one that started it. Still the one that matters.
Flavor Profile
Zero sugar. Full flavor.
Base
Single-variety Flemish apples (primarily Jonagold), fermented bone dry
Taste Journey
Crisp apple upfront — mineral middle — bone-dry finish with subtle tannin
Sweetness
Zero residual sugar — completely dry, almost champagne-like
Mouthfeel
High carbonation, light body, refreshing acidity
Not Like
Sweet commercial ciders, flat scrumpy, apple juice with alcohol
More Like
Dry champagne meets tart apple. Clean, unapologetic, precise.
Specs
The details
What it is
Flemish apples fermented completely dry. High carbonation. Zero residual sugar. The way cider should taste when you stop trying to make it something else.
Why dry matters
Most ciders add sugar back after fermentation. We don't. Dry means you taste the apples, not the sweetener. Dry means you can drink three without feeling heavy. Dry means honest.
How we make it
Press apples. Ferment until there's no sugar left. Carbonate high. Can it cold. Four ingredients. One philosophy. Nothing added. Nothing to hide.
Who it's for
For people who drink dry wine, not moscato. Espresso, not frappuccino. The ones who already know what they like.
