Over the past decade, we've harvested fruit from friends and neighbors around Seattle to experiment with making small-batch cider. We call it foraging since it is fruit that would mostly otherwise go to waste and often be a nuisance. We handpick the fruit, never use windfalls (fruit found on the ground), and try to leave our neighbors with a cleaner space than before we came and the knowledge that their fruit is being used instead of wasted. If you have a tree that you think could be used, let us know (Alpha@WolfkinCider.com).
In 2021, we decided to make the quantum leap to a commercial cidery based on using neglected fruit in our urban orchard. And in 2022, we bottled our first batches! Around the same time, we (Steven and Jessica) bought a farm to start a cider apple orchard for future production, and also welcomed our second child to this fruity world. Thus was born - Wolfkin.
Our production is extremely small and we intend to grow slowly. We're hoping you'll grow with us. Right now we have one wonderful apple tree (Ashmead's Kernel) in the front yard of our Seattle home. Our Eva cider comes from this tree, along with foraged Asian pears. We enjoy using unused things, and look forward to having more dedicated cider apples to add to our ciders in years to come.
~~ On the shelves at our first two locations (and limited types online) - find Wolfkin in the wild at TeKu Tavern! in South Lake Union and at Marketime Foods in Fremont. And online at Press then Press!
~~ Otherwise, contact us at Alpha@WolfkinCider.com and we can arrange a time for you to come pick up some cider at our location in Seattle.
~~ We'll be at the North Bend farmers market some Thursdays this summer (although we're still working out some details) -- hopefully June 6, 13, 27; July 11, 18, 25; Aug 8, 15, 22, 29; Sept 5, 12 -- and might join another market or two in Seattle if they'll take us (we'll update later).
~~ Or we may be able to come to you, again, email us at Alpha@WolfkinCider.com to discuss
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