When certified pommelier Katie Campos admits she “doesn’t know what she’s doing,” she’s not diminishing her years of obsessing over her traditional English approach to cider making. She’s just saying the apples are in charge. Her job is to help them express themselves.

Crafted from a blend of Dabinett, Baldwin, and Chisel Jersey varieties along with foraged apples from Western New York’s forests and hunting lands, Wild Apple combines centuries-old techniques with our ability to bring you a funky, full-bodied flavor that’s as pure as it is timeless.