In the hills near Sebastopol, California, amidst all the vineyards, is a small cidery named Devoto Orchards. Devoto uses exclusively California-grown certified organic apples for their ciders and more than that, they grow more than a hundred different varieties of apples! Though they’ve only been making cider for a few of the 40 years they have had the farm, a few years is apparently all you need to make an award-winning bunch. According to the cidery, the sandy soil and coastal fog, which produces amazing wine grapes, is also very good for their heirloom and cider apples.
Devoto’s gluten-free cider is only made between the months of August to November, which are when the apples are the freshest. These apples are shaken off tree branches before being turned into one of four artisanal ciders: 1976, Cider Noir, Gravenstein and Backyard.
In 1976, the Devoto family left Berkeley to brew cider and their 1976 Cider is an homage to that beginning. 1976 is a semi-dry cider blended from the 17 original apple varieties that the family started with.
Cider Noir is a dry cider made from the last apples picked of the season. The flavors in these apples develop for seven months before being harvested in late October. Click to continue reading »