Barleywine - Other - Corrales, NM - 12.6% ABV - 0.0 IBU Aged in Willet Rye, Elijah Craig Bourbon and Pinot Noir barrels. Finished with smoked figs and Cacao nibs.

Nevermore '25

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Fermented with a blend of bittersweet cider apples and heirloom desert apples. Aged in bourbon barrels and complemented with a Vermont Maple Syrup addition—6.9% ABV

Wash and core the bittersweet cider apples and heirloom dessert apples. Cut them into quarters and place them into a fermentation vessel.

Prepare the Apples

Use a solution of water and Campden tablets to sanitize all fermentation equipment to prevent unwanted bacteria.

Sanitize the Equipment

Add the quartered apples to the fermentation vessel and crush them slightly to release their juice. Add the brewer's yeast and water, stirring well to combine.

Ferment the Cider

Once fermentation begins (after about 24 hours), add the Vermont maple syrup to the mixture, stirring until fully dissolved.

Add Maple Syrup

After about 2 weeks of fermentation, transfer the cider into bourbon barrels for aging. Seal the barrels tightly.

Transfer to Bourbon Barrels

Allow the cider to age in the bourbon barrels for at least 3 months to develop flavors and carbonation.

Aging Process

Once aged, siphon the cider into sanitized bottles, leaving some space at the top. Seal the bottles and store them in a cool, dark place.

Bottling the Cider

Let the cider carbonate for another 2 weeks before chilling and enjoying your homemade bourbon barrel-aged cider.

Enjoy

Bittersweet cider apples

Heirloom dessert apples

Vermont maple syrup

Brewer's yeast

Campden tablets

Water (for dilution)

BOURBON BARREL-AGED

Fermented with the best cider apples, our dry hopped cider is moderately sweetened to balance the citrus and tropical fruit hop flavors—6.9% ABV

HOPOPOTAMUS

Fermented exclusively with apples grown in Montana and lightly sweetened with local Montana beet sugar. Cheers to Montana!—6.7% ABV

FULL MONTANA

Fermented with the best cider apples, this cider is moderately sweetened with local honey and served in a 5oz glass, hot or cold—10.4% ABV

CYSER

Fermented and sweetened exclusively with the best cider apples—full of apple aromatics, moderately sweet and very refreshing—6.0% ABV

ORCHARD RUN

Fermented with the best cider apples and sweetened with pear juice from Oregon—moderately sweet with apple and pear notes that finish on a refreshingly crisp note—6.7% ABV

PEARFECTION

Fermented with a blend of bittersweet cider apples and heirloom desert apples. Aged in Chardonnay barrels and minimally sweetened to highlight the apple—6.9% ABV

CHARDONNAY BARREL-AGED

Make BOURBON BARREL-AGED Recipe in just 5h . Fermented with a blend of bittersweet cider apples and heirloom desert apples. Aged in bourbon barrels and complemented with a Vermont Maple Syrup addition—6.9% ABV

Bourbon Barrel-aged Recipe

Ingredients

Cider Ingredients

Method

Cider Preparation