RAW Cider Co.

10/09/2026

10/03/2026

They say it takes a village. Around here, sometimes it just takes a little help from our friends over at little.xx.little .

It’s been a busy season, but having great people around to lend a hand is what makes the long harvest days a whole lot more fun. Especially when Chef Daniel is making tacos.

***rmaking ***ry ***rlover

10/01/2026

You’ve asked, and for a while we’ve had to explain why fresh juice isn’t always available.

The simple answer: we make it fresh every year, with no added preservatives, and only in limited quantities. So for a long time, it’s been a bit of an “if you know, you know” thing.

But this year, we want you to know.

Fresh-pressed juice is now available exclusively in the tasting room while it lasts. 🍎

***rmaking ***rlover

09/29/2026

Now, we don’t get a whole lot of questions about this one, but we still think it’s something worth talking about. When we press our apples, we’re left with pomace, the pulp, skins, and other fruit solids that remain after the juice is extracted. Once pressed, it crumbles apart kind of like that granola bar in the green package. You know exactly the one we’re talking about.

So, what happens to all of it?

In the past, we’ve given our pomace to local farmers to feed their livestock. This year, we’re excited to be turning it into compost that will eventually make its way right back into our orchard.

Apples become c***r. Pomace becomes compost. Compost helps grow next year’s apples. And the whole process starts again.

A pretty satisfying full circle if you ask us. 🥂

***rlover ***rmaking ***r

09/28/2026

We’ve got another orchard report for you! 🍎

This time, Levi is checking in on how the apples are progressing toward ripeness using an iodine test. The iodine turns black in the presence of starch. When the apples are ripe, all of the starch is converted to sugar, and no black shows. Fully ripe fruit means more sugar to convert to alcohol, and beyond that, richer flavors.

Just one of the many little checks that happen during harvest before the fruit ever makes it into your glass.

***r ***rtasting ***r

09/24/2026

Here’s a little something that’s pretty exciting to watch during harvest!

After the apples are macerated, they begin to oxidize, causing the fruit to quickly change color. But it’s not just the appearance that changes. The flavor develops too, moving from the bright character of a freshly bitten apple toward something deeper, richer, and almost molasses-like.

Just one of the many little transformations that happen on the journey from apple to c***r. 🍎

09/20/2026

Harvest is in full swing over here, which means our Harvest Festival is right around the corner! 🍎

Join us October 10th & 11th at our tasting room for a weekend celebrating the busiest and most exciting time of our year. We’ll have live demonstrations, games, great food, and, of course, a whole lot of c***r.

Come see harvest in action, spend some time with us, and celebrate the season that makes everything we do possible.

Mark your calendars. We’ll see you at there!

09/14/2026

A peek of our August 30th RAW C***r’s Rooted in the Valley: Spice 🔥 🐷 🥗 🍎

Thank you again to Chef John Thomas, Thistle Restaurant , all of the incredible farmers and producers, and guests who joined us around the table.

We’re excited to keep the relationship going, too. If you haven’t heard, RAW C***r is now officially available at Thistle!

And there’s plenty more to celebrate. Join us October 10th & 11th for our annual Harvest Party, another weekend centered around c***r, food, and the community that makes it all possible.

See you at harvest!

09/08/2026

After two Rooted in the Valley dinners with Chef John Thomas, countless incredible dishes, and what is becoming too many great memories to count, we’re so excited to share that RAW C***r is now available at Thistle Restaurant !

It feels pretty fitting to see our c***r poured alongside John’s food, where hyper-local ingredients and the farmers and producers behind them are always at the center of the plate.

We’re incredibly excited to see RAW at the table alongside food that shares so much of the same philosophy we do. Next time you’re at Thistle, grab a glass and see for yourself. 🍎