Description

In Denmark we are blessed with apples that balances a tart acidity with a fruitful apple sweetness. Our cider culture is on the other hand depleted. Our food culture has been elevated with the new nordic kitchen – now it is time to take a look at what we drink.   We want to prove that apple ciders and fruit pét-nats can be as complex and vinous as wine, quenchy as kombucha, sour as lambic, and as fruitful as freshly squeezed juice.   We crush and press apples (and other fruits), ferment juice into cider, and bottle it. Some ciders are to be drunk young, others gain in complexity when aged in oak or through macerations with the apple pomace or fruits like cherries or grapes. Our ciders and fruit pét-nats are all wild fermented and made from organically farmed Danish fruit with little intervention. Our focus is on craftsmanship, experimentation and reducing food waste.   In Copenhagen we distribute a fair amount of our ciders ourselves on an electric cargo bike with a trailer. Good for the climate, even better for our legs. We also co-organize Rigtig Cider – Copenhagen Cider Festival.