In the fall, Dave White and Heather Ringwood loaded the layers of their rack-and-cloth cider press with apples and squeezed out 1,100 gallons of juice, five gallons at a time.
The result wasn’t the kind of cider you’d buy at a harvest festival or warm over a stove and sprinkle with cinnamon. White and Ringwood collect the juice to produce hard cider, known elsewhere in the world and in the thriving U.S. craft cider industry, as simply “cider.”
This month they debut their cidery, Whitewood Cider Company, with the release of their first blends. Whitewood is Washington’s newest craft cidery and the only one between Portland and Seattle.
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