Eugene, Oregon’s acclaimed WildCraft Cider Works has announced a brand new "Barrel Room Reserve Series". This is small batch series highlights single varietal expressions and rare apple blends. The Barrel Room Reserve Series label shows the journey from dry-cropped wild apples and wild fermentation and how they can stand up to years of aging in barrels without the use of preservatives. Just apples, time and patience.

More from a press release:

"The Barrel Room Reserve is a true highlight of our local natural world, and brings a brand new element to the table of how we experience food and drink ” says Sean Kelly, Founder and Cider Maker at WildCraft Cider Works. “It is certainly this generation of a foodie’s dream to explore territories of seasonal and wild harvested profiles that interact with earthly rhythms of food and drink. Fall in love.”

The WildCraft Barrel Room Series will be available starting immediately for purchase through WildCraft’s website (not all states apply), distribution to local shops in Oregon, Washington and California. Priced accessibly, at $12 per bottle (500ml).
For more information on the first four releases of the Barrel Room Series, visit https://www.wildcraftciderworks.com/barrel-room-reserve

About WildCraft: WildCraft Cider Works is an award winning and nationally recognized cidery in its 7th season of wild harvest focused on the auricle history of the old world beverage and the transitional and evolutionary techniques applicable in today's society and landscape. WildCraft's efforts are committed purely to the management of wild food resource and habitat, fermenting solely by natural process and wild yeast, using only localized wild ingredients harvested by a dedicated community in tradition of seasonal fermentation. First creator of local apple barter systems in modern memory through the annual Community Apple Drive which raises funds for sustainable land education and funds programs for indigenous youth in the reclamation of native land. Sean Kelly, Founder and Cider Maker was recently awarded the Wine Enthusiast magazine 40 under 40 in 2020 and highlighted in nationally sold publications such as “Tasting Cider” by Erin James of Cider Craft Magazine and “The Big Book of Cidermaking” by Kirsten Shockey where many of our techniques for processing are explored.