We started out by travelling to Herefordshire, Ross-on-Wye valley. The region is the heart of English cider making. Cider makers there grow apple varieties which have been cultivated and used for cider making for centuries, such as Michelin, Dabinett or Yarlington Mill. First, we got discouraged – such apples varieties do not grow in Lithuania nor elsewhere around the Baltic Sea. But Herefordshire apple farmers and cider makers gave us an idea: why don’t you go back and try making cider out of local Baltic apple varieties.
This makes us who we are: Lithuanian and German cider makers who use Baltic apple varieties, especially those that have been grown in the region in the old days, to make naturally fermented cider. We call it Baltic craft cider.
Baltic craft cider comes from apples which are accustomed to harsher climates than those in England or Normandy. For this reason, Baltic apple varieties are more acidic and have less sugar. At the same time, they are more intense in their flavors. By blending local winter varieties, we produce crisp, dry apple ciders which would preserve and reflect the complexity and flavors of old Baltic apple varieties. Each cider is traceable to the orchard from which the apples came. Babtai, Naradava, Ažuožeriai and Kasteliai. Perhaps one day the Baltic region will become known for its distinct, slightly harsh but deeply refreshing beverages.
Let apples do the rest of the talking.