A quince cider community collaboration with participants from around Whatcom County. Made from a blend of quince and heirloom apples and pears, including Arkansas Black, Kingston Black, Karmijn de Sonneville, Kings, and Tsugaru apples. The centerpiece to this blend is estate Quince pressed through grape skins and fermented in new American Oak.  The lots were mixed culture ferments and were blended and bottled by hand. Notes of light oak, vanilla, anise, mellow quince notes, green bell pepper, esters, almond, and lemon zest.

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