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Two long-time friends, Bruce Nissen and Sean Deorsey, decided that cider was their passion. A few short months later, they sold their homes and moved to the Sierra Foothills. With house keys fresh in their hands, the pair headed for Washington State to learn the ins and outs of commercial cider-making. After returning, armed with just enough knowledge to be dangerous, they found a (very small) location, purchased some used equipment and began their first batch. Four years, a larger facility and 5 employees (including myself and Sean’s wife) later, we are now fighting to meet demand. Our sales have increased year over year and this year is to be no exception. We are in the process of purchasing bigger tanks and a faster bottling and labeling line. Even though we are growing at a very fast pace, one thing has absolutely not changed: the quality of our ciders. From the beginning, we chose to use a process to make the best possible cider we can. We ferment fresh juice that comes from Apple Hill. We filter our cider 4 times throughout the process to ensure that the cleanest, purest color comes through and we add back juice for flavoring – nothing artificial. In addition, we pasteurize our bottled cider. Even though we sterile filter, we want to make sure that any product we put on the shelf is indeed safe. Our ciders have been taking awards since we began. Our proudest medals include the Pear Cider taking the gold at the Great Lakes Olde World Syder Competition, the only national cider competition in the U.S., in 2006 as well as the gold at the California State Fair in both 2006 and 2007. We hope to open our tasting room in the next 1-2 months. For up to date information you can visit www.FoxBarrel.com. CHEERS!
Fox Barrel Cider Co.
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