A few years ago we wanted to make a cider that really reminded us of the essence of springtime. What better flavor than Lavender; one of the first plants to awake from winter and produce spring blooms. Although lavender was great on its own, Marcus Robert, head cider maker, said he wanted to add something more to give it a deep, rich character. That’s when he reached out to a friend of his, a local beekeeper, and from then on it became Lavender Honey.
Our cider makers will tell you, there is a lot of effort to produce a well-balanced and yet deeply interesting cider. A bit of time, a lot of effort, and a sense for parity is needed to balance the bouquet of lavender with the affluence of wildflower honey.
How It’s Made
We steep whole lavender buds in cider made from freshly pressed apples. The bouquet of lavender fills the cidery with the fragrance of springtime. Next wildflower honey is slowly added as cider is gently circulated in tank. We may add some fresh juice at this point to balance the crisp acid of the hard cider. Once we find the flavors are in perfect harmony, the cider is filtered for the final time to produce a perfectly balanced and refreshing libation
Although working with honey and lavender requires a bit more work, it still has it’s perks…Our cider makers say they love sampling the sweet honey before adding in and enjoy the aromas of the lavender buds while blending the cider.
After just 2 years on the market, its popularity has grown immensely. Cider club members receive Lavender Honey bottles in their spring cider club shipment and it can be found in select locations February-May in bottles and draft. This past fall of 2018 it was awarded double gold in Sip Northwest Magazine’s “Best of the Northwest”. Look for it at select retailers near you!