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Eve’s Cidery’s two orchard sites sit perched on either side of the geological divide between the Southern Finger Lakes and the Northern Appalachian Plateau, and was planted and built by hand by Autumn Stoscheck when she was just 21 years old with her waitressing savings. She had become enamored with the hard and meaningful work of sustainable farming with a past of being immersed in art as a child, and for her, growing apples and making cider was the intersection of creativity and labor that she craved. Her whole team is full of people who found themselves wanting to create more with their hands and left their careers to care for orchards, work with nature, and create stunning ciders that express terroir and communicate a place, a time, and a deeper meaning. This ice cider is made from a blend of Spigold, Melrose, Fuji, Idared, Jonagold, and Empire apples that are juiced, and then the juice is frozen. It remained frozen from November to February, when they extracted the sweet essence and fermented the highly sweet juice, blending in some dry bittersweet cider, resulting in 20% residual sugar and 9.2% alcohol. This is the perfect conclusion to a meal, to be enjoyed with dessert or as the dessert itself, with a lusciously rich palate and the beautiful balance of apple sweetness and tartness with a streak of herbs.