Pressing now: Arkansas Black, Winesap
A working orchard and cider house outside Augusta, Kansas. We grow it, press it, cook with it, and pour it forty feet from the tree.
Pressed October, poured until it runs out
Arkansas Black and Winesap, wild fermented, eleven months in neutral oak. Bone dry with a long orchard finish.
Whatever the storm brought down, pressed the same day. Different every year and never repeated.
Pressed with quince from the north row and finished with honey from our own hives.
Three-year blend from the deep cellar. Twelve cases made, one bottle per table.
Fifty covers, one seating, whatever is ready
One menu, five courses, served family style at seven. You sit with whoever else booked, and most people leave later than they meant to.
A shorter midday menu built from whatever came out of the ground that week, with cider poured to match.
Cider, bread, and a board of things we cured ourselves. Walk in, no booking, until the last of the light goes.
Twenty minutes east of Wichita on a road that stops being paved before it gets to us. That is deliberate.