About RAW Cider Co.
RAW Cider Company practices traditional methods, mostly French, with a contemporary approach to attain clean, balanced and interesting products. A light hand guided by a solid understanding of biology and chemistry allows us to follow the fruit’s fermentation naturally and with little interference.
Award Winning Cider
“Best New Cidery” of 2022
Brut Nature: Internationally Awarded Best-In-Class | Silver Medal Winner
Semi-Dry: Best-In Class | Gold Medal Winner: French Cider Category at the Portland International Cider Competition (NW Cider Association)
RAW Cider works with local farmers to produce quality cider specific apples. These apples are grown, harvested, and fermented to achieve optimal flavor – right in our back yard!
We hunt for good and interesting fruit in both Oregon and Washington. Some may have been foraged from 30 ft wild trees found off trail. Others may have been harvested from a 50 year old pear orchard overlooking Mt. Hood, and still other fruit is acquired through small local producers who are growing something special. Our flavors are achieved through thoughtful blends of these cider specific fruit. The diversity of the fruit itself peeks through every sip of our product.
Our cider is the product of traditional cidermaking methods and careful craftsmanship. We use the same, original process used in early production of cider and champagne rooted in French tradition.
From Airlie Red and Frequin Rouge apples to Anjou pears, we hand select only the best fruit for our product.
Our fruit is grown in White Salmon, WA and McMinnville, OR. We also source additional varieties from family farms in both WA and OR.
The climate in the Pacific NW has long been known to be excellent for growing apples and pears. Our summers are usually mild and dry, followed by plenty of rainfall from autumn through winter.