We discovered a small sign advertising Alpenfire Cider just a mile or so from our cottage. We happily took a side trip down Pocket Lane to learn about and sample Washington's only organic hard cider.
Formerly called "Wildfire Cider," this family-run operation re-named itself after catching fire for using the same name as a Chicago-based restaurant chain. The smoke cleared from what must have been a difficult legal battle about a year ago, so Bear and Nancy Bishop embraced a new name and can now devote their full attention to growing apples and making hard cider.
About 10 years ago the couple visited Europe where they learned that maritime environments (like that of Port Townsend) grow the best tasting apples for cider. After placing an order for 900 French and English cider variety trees, they cleared and prepared their land for planting an orchard. The entire operation is certified organic.
The Bishops use state-of-the-art equipment and handcrafted Oregon oak barrels to chop, press and age their multiple lines of very dry cider. More recently the couple began producing an excellent apple cider vinegar which we purchased, along with a bottle of their semi-sweet, barrel-aged, unpasteurized, unfiltered, sulfite/sorbate/gluten-free Alpenfire Spark cider.
What a post to get into the fall spirit! Perhaps inspired by your trip, I picked up some organic cider from Whole Foods recently. Though it was not hard, it certainly was tasty. Hopefully, you will still have some of the Alpenfire Spark cider to share at Thanksgiving! Yum!
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