Revel Cider

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Two Friends is the second collaboration wine from Meg and Tariq (Two Faces & Revel). It’s like if an orange wine and a r...
08/28/2026

Two Friends is the second collaboration wine from Meg and Tariq (Two Faces & Revel). It’s like if an orange wine and a rosé had a baby, and that baby’s sibling was Vinho Verde.

It’s a blend of a single barrel of Vidal and Muscat from 2021, with a larger portion of 2025 Vidal and Cabernet Franc. The barrel was aged 4 years, and the younger grapes were fermented on their skins for 3 weeks in stainless steel.

Two Friends is saline and mineral-ly, like drinking strawberry banana juice and cherry coke, in a garden of vanilla bean and roses planted in volcanic soil. Salty, juicy and only concerned with living its best life. Delicately sparkling from the tiniest refermentation in bottle.

Find it at Two Faces or Tasting Room at Revel Cider in Guelph, or get it shipped anywhere in Canada via the Revel website.

Big love to Drea Drinks Farm for these shots. Her vision: “a bug’s eye view of the wine”

Drinks Farm wines and sodas are now available at Revel! Online, shipping Canada-wide(!) and at the bottleshop in Guelph ...
08/09/2026

Drinks Farm wines and sodas are now available at Revel! Online, shipping Canada-wide(!) and at the bottleshop in Guelph 🌸

Drea has been such an important part of the Revel story for years now. We met when she moved to Guelph to open Two Faces with her best friend (and now mine too!) Meg.

Walking into that little wine bar in Guelph felt like being transported to a bar in Montreal, and we’ve been pals ever since.

During the pandemic, when Revel shifted to bottling everything, Drea saw that we needed help with labels, and hand painted so much of the art you see on our bottles and cans today. She’s taken so many photos for us over the years, and made a few non alcoholic blends at Revel too.

We’ve talked endlessly about taxes and recently even poured our cuvées together at wine fairs internationally.

Drinks Farm wines and sodas fit the Revel ethos exactly: we are both trying to make something beautiful from things that grow here, wild and cultivated. Foraged and farmed.

I feel like we had this idea to have Drea’s blends on our website ages ago, but like all the best things in wine, it took us a few years to figure out.

But we did, and I’m thrilled. Find all of Drea’s wines and sodas on the Drinks Farm page at revelcider.ca now, or in our Guelph bottle shop.
~
Drea also goes way back with our operations manager, Kristi. They were in nursery school together. Drea and Kristi go back to pre-verbal 👼

There are so many special little threads of friendship here and at the end of the day, I feel like there’s nothing more important. Go share a nerdy bottle of fruit, flowers and feelings with someone you love.

TWO FRIENDS, volume 2! 👯‍♀️ a sunset rosé (and launch party) by Meg & TariqSwing by Two Faces this Thursday, August 6th ...
08/03/2026

TWO FRIENDS, volume 2! 👯‍♀️ a sunset rosé (and launch party) by Meg & Tariq

Swing by Two Faces this Thursday, August 6th to try a new, salty rosé by us!

Two Friends is a blend of 2021 Muscat (from vines that no longer exist), Vidal and a tiny bit of Cabernet Franc, all grown in Niagara, Ontario. Somewhere between rosé and orange wine, we’re calling it a sunset wine.

Think strawberry banana juice, cherry coke, and a garden of vanilla bean and roses planted in volcanic soil. Saline, juicy and absolutely delightful.

For one night only, we’re pouring it $10 (!) a glass or $35 a bottle. A little send off before Two Faces shuts down for the holidays

We did a very cute thing! 🌸If you’ve been waiting for a post from us saying: ‘Hey not only are nocino AND vermouth back ...
08/01/2026

We did a very cute thing! 🌸

If you’ve been waiting for a post from us saying: ‘Hey not only are nocino AND vermouth back in stock, but we also put them in cute 200mL bottles with a sweet discount on a 2-pack,’ good news; this is that post.

Nocino is back baby.

And if you’re a normal human that doesn’t speak in run on sentences, here are the details:

Nocino: Our foraged black walnut liqueur, made from black walnuts, cabernet franc, nepitella, marigold, birch bark, yarrow, and dandelion.

Think chocolate, sweet anise and delicate dandelion bitterness accentuated by soft walnut tannins.

The Space Between Words: is a sweet, red vermouth made from a base of Sauvignon Blanc, Chardonnay, Vidal, cherries, and blackcurrants, with lavender, lemon verbena, juniper, wormwood and French sorrel.

It’s maybe the nicest vermouth we’ve ever made.

You can find them in a pack or individually, on the internet or at the cidery now.

You heard us! We’re hiring for TWO positions, and we couldn’t be more excited. We’re looking for a Bar Manager and a We...
07/22/2026

You heard us! We’re hiring for TWO positions, and we couldn’t be more excited. We’re looking for a Bar Manager and a Wedding & Events Coordinator to take Revel’s bar and tasting room to the next level ⬆️ for all the details, head to the link in our bio.

Bonkers is back! 🍭 And while it doesn’t feel as ‘bonkers’ of an idea after 7 vintages, it does feel like a nice reminder...
07/12/2026

Bonkers is back! 🍭

And while it doesn’t feel as ‘bonkers’ of an idea after 7 vintages, it does feel like a nice reminder that fruit is never guaranteed.

Bonkers is a blend of the lees of two of our heavily fruited tanks: cherry cider in one, and a dark plum cider in the other.

Lees are the very end of a tank, where all the yeast cells and precipitated tannins fall. They’re full of texture, salinity and a rich savouriness, but in these tanks they also hold the most concentrated flavours of each fruit.

Typically these would all get washed away, but after tasting the lees, I thought you all might like to too. And with nearly the entire cherry crop being lost this year, it feels like our duty to capture every last bit of last year’s harvest.

Bonkers is texture galore: savoury and saline from all that extra fruit-skin contact. It’s a touch oxidative too (being the end of the tanks), but truly in the best way. It drinks like cherry cola with a frozen plum stone in it instead of an ice cube.

We have about 30 cases left, which feels like the perfect amount for the summer. Find it online or on the shelf at now.

Thanks again for this fun lil photoshoot!

Cherries were one of the first fruits to capture my imagination as a little boy. So it feels appropriate that I’ve spent...
07/05/2026

Cherries were one of the first fruits to capture my imagination as a little boy. So it feels appropriate that I’ve spent nearly a decade now trying to perfect Cherry Wine.

I have a distinct memory of sneaking out of my house as a kid in the middle of the night, and wandering over to the neighbour’s to eat cherries right off the giant tree in their front yard.

Even at that age, I knew that I wanted to explore them at my own pace, privately. Intimately. Astringent skins between my molars, sugar and acid coating my tongue. The miracle of fresh fruit still captivates me, years later.
~
We left pitted, Niagara grown, Montmorency cherries in a steel tank for 3 months, and let them slowly break down; our native microflora chewing through their snappy skins and soft flesh.
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From there, it lay in a single oak puncheon on lees for 6 months before bottling with a tiny bit of residual sugar, which has since fermented. It’s given this vintage a delicate sparkle, reminiscent of Vinho Verde.
​
Cherry Wine is delicately floral in aroma, like the memory of roses when they’re out of season.

Fine bubbles play with cinnamon-like Montmorency sweetness on your tongue, but the finish is surprising: tannin! The softest astringency makes this vintage so, so interesting to me, the perfect foil to the spiced fruitiness of the fruit.

Find Cherry Wine online or at the cidery in Guelph now.

And one last note. About 95% of the cherry crop in Ontario was lost this year due to weather. Which means we won’t have a new vintage of cherry wine next year.

Fruit is rare and beautiful and fleeting. So, get it while you can.

It’s been 3 years since we last made Line Drawing.Wild fermented cider, aged on orange wine skins, it always requires so...
06/21/2026

It’s been 3 years since we last made Line Drawing.

Wild fermented cider, aged on orange wine skins, it always requires so much coordination at harvest time. Sometimes, we just don’t have room for more skin contact.

Last year we did though.

We left this cider on the skins of Vidal and Seyval Blanc for a full 4 months, letting our native microflora tease out notes of farmhouse honey, white tea-like tannins, peaches, lychee and yarrow flowers in orange cream.

It’s absolutely delicious. And such a tiny, tiny release. As of this writing, we have exactly 19 cases left.

Find these fleeting bottles online or at our fermentory in Guelph now.

We bottled an incredibly juicy little thing the other day. Meet Strawberry Vidal Piquette.Piquette, of course, is where ...
04/28/2026

We bottled an incredibly juicy little thing the other day. Meet Strawberry Vidal Piquette.

Piquette, of course, is where you take once-pressed grape skins, soak them in a small amount of water, and press them again to make a ‘small’ wine.

We did exactly that with last year’s Vidal Blanc, but the year was so hot that this Piquette still ended up at 6.5%.

We added a splash of strawberry cider too. Interwoven with the honeyed aroma and delicate tannins of the Vidal, it’s so so juicy, and almost chewy.

I love it, and I’m a little surprised at how good it is every time I taste it. Each sip is like a dog with a tongue of dopamine licking my brain.

Find this piquette online or at the fermentory in Guelph now.

I love how strange blackcurrants are. A rich, dark fruit that tastes like berries, white flowers and Sauvignon Blanc is ...
03/29/2026

I love how strange blackcurrants are. A rich, dark fruit that tastes like berries, white flowers and Sauvignon Blanc is delightfully confusing.

They’re one of the most complex berries I’ve ever encountered, so of course my first instinct is to ask ‘how can we push these even further?’

Well, blackcurrants and Cabernet Franc were made for each other. Peas in a Pod, as it were.

This year’s Peas in a Pod is a blend of blackcurrants, apples, Cabernet Franc and a small amount of De Chaunac wine. Cab Franc is peppery and herbal while De Chaunac lends familiar, tart cherry.

Each fruit walks a perfect tightrope, taut with the energy of last year’s sunbeams.

Peas in a Pod smells of dried cascara and hands sticky with passionfruit. Something deep and floral jumps out on your tongue, like an orca cresting the waves wearing a giant crown of wildflowers.

Peas in a Pod is available online and at the cidery in Guelph now.

Address

62 Dawson Road
Guelph, ON
N1H1A8

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Monday 12pm - 4pm
Tuesday 12pm - 4pm
Wednesday 12pm - 10pm
Thursday 12pm - 10pm
Friday 12pm - 10pm
Saturday 12pm - 10pm
Sunday 12pm - 6pm

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