Terroir usually refers to the place where the fruit is grown – to the climate, soil, and orientation of the orchard or vineyard.  We seek out good fruit because it’s the heart of quality cider.  But we also think that the terroir of the workshop is equally important – the shape, size, and composition of the facility all drive production decisions.  Our cellar is ludicrously small and much of the cidery and equipment we handbuilt.  We think this ensures that our method of production dovetails with our concept of good cider, keeping things small-scale, focused, and creative.

Our Cidery's Taproom is now open every Friday for happy hours 4-8pm, and every Saturday 11-7pm!  We offer our ciders by the glass and bottle, as well as guest ciders, meads, and wines.  All bottles are available for purchase to consume offsite as well.

The Cidery is kiddo-friendly, but please keep a couple of eyes on them...this is Texas, after all!

Leashed dogs welcome.  

Please no outside food...we have guest food vendors a couple of times a month, and the other weekends we have snacks provided by yours truly, including Antonelli's Cheese Plates, Panini, and Non-Alcoholic Beverages

Check out the Goings-On page to find out about upcoming events!