Snow Capped Cider Co. is a small, family owned company that has been making great beer in the Finger Lakes region of upstate New York for the past four years. They have recently expanded their brewing operations to a new facility located in the Finger Lakes, and are now shipping their beer to a number of states across the country.

Snow Capped Cider, Oregon’s oldest craft cidery, today announced the launch of their new Reserve and Specialty Bottle Lines. With this announcement comes the unveiling of a line of special ciders called the Reserve, as well as the announcement of a new brand called Celebration Cider. Specialty Ciders are a category of ciders that are unique in that they are available only from Snow Capped. These ciders are made with a unique blend of apples and take a lot of time and labor to make. They are a labor of love, and the end result is a cider with a depth and complexity that stands out from the crowd.

Snow Capped Cider has launched two new lines of its award-winning cider, as well as the debut of its first retail store. The new Reserve and Specialty bottle lines are available now, while plans for a brick-and-mortar store in Atlanta are in the works. The new brands include:


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Handcrafted with Colorado-Estate Apples, Award-Winning Bottles

Snow-Capped-Cider-Launches-Long-Awaited-Reserve-and-Specialty-Bottle-Lines20th of July – (Denver, CO) Snow Capped Cider, a Colorado apple farmer and cider maker led by Kari Williams, is ecstatic to announce the introduction of their highly anticipated Reserve and Specialty Bottle Lines, which are produced solely with their own Colorado estate-grown apples. These really unique ciders have been a labor of love for nine years, surviving cold, fires, and a worldwide pandemic. It’s now available at a few stores and online.

The new Specialty 375ML and Reserve 750ML lines are a homage to Colorado cider from fruit growers. Kari (cidermaker) and Ty Williams (fourth-generation orchardist) have touched every step of the process using century-old growing methods to bring out the best in these ancient cider apples.

“We have been working on getting here for almost a decade—starting with refining our growing methods and cider-making, and now bringing it all together with these unique varietals—and we are so thrilled to finally offer them to market,” says owner and cidermaker Kari Williams. I now feel that our single varietals and speciality finishes reflect the very best quality outcome and most distinct taste profiles from our high elevation Colorado terroir after years of planting and growing, as well as many experiments and various mixes. We can’t wait for people to taste it! It’s really been a labor of love—a lot of work—and we can’t wait for people to try it!”


There are relatively few orchards, and even fewer producers, of cider-specific apples, as is widely known in the cider industry. Snow Capped Cider took this on as a personal goal ten years ago, and has spent that time developing, testing, and perfecting their methods to become Colorado’s first and only Estate-grown cider business capable of large-scale distribution.

They’ve planted over 500,000 cider-specific trees and tested over eighteen different varieties, and they’re still planting and testing new and very uncommon apple varietals for Colorado’s particular growing circumstances. Snow Capped Cider does not produce excellent cider by sourcing apples from other states or areas; everything is made in Colorado, and they do everything themselves.

The terroir on Colorado’s Western Slope is unusual in that it has become very difficult to cultivate in the severe circumstances, and the danger is quite high given the present weather pattern. The Colorado Rocky Mountain area, at 6,130 feet elevation, is a microclimate with circumstances that lead to more expressive tastes. Because the intense mountain light causes “distress” in the apples, the sugars and acid that form as a result of this exposure are relatively high in the fruit produced here. The taste and beauty of the fruit produced here have long been praised.

Cider apples are difficult to cultivate in and of themselves, even without the terroir’s additional difficulties. They are virus-prone (Fire Blight), produce tiny fruit with poor juice yields, and are thus not often planted in orchards.

To address these difficulties, the Williams family has developed and polished their growing methods over the past century, and they have the perseverance that few other fruit farmers have. Snow Capped Cider has been able to capture the magic from these historic, dynamic apples via decades of innovations—often regarded as excessive by other growers—such as enhanced frost protection systems, in-ground heating, hail netting, and micronized sprinkler systems to optimize nutrient return.

Says Williams, “The cider I can make due to the conditions on the Western Slope and the experience gained from a century of growing here is hyper-expressive—it’s so different and it practically jumps out of the glass with its bold flavor. The last time we were in bottles we were big winners, but I felt we could get even better. We pulled out for a few years to do research and continue growing until I felt we had obtained the height of flavor we could produce from this terroir.”

Each cider in both lines is finished differently, with varying degrees of carbonation ranging from still to petulant to aggressively carbonated and sparkling—each of which highlights the fruit and appeals to a wide range of consumers.


Williams’ love letter to her cider apples is Snow Capped Cider’s single-varietal Reserve Line. Colorado has never had a single varietal produced entirely of these cider-specific apples grown entirely in the state. It’s finally available after eighteen varietals were tested and tiny batches were carefully made, yeast was tested, and growing techniques were adjusted to obtain the finest tastes from the growing circumstances.

Kernel of Ashmead

Farm-style cider with an enigmatic depth and a sensory experience that will leave you wanting more.

ABV 8.1 percent • 12 • CS • Traditional • Farm • Petulant

**Great American Cider Competition Silver Winner in 2021


Colorado soil has a rich golden color and a butterscotch fragrance. Flavors are layered, and the tannins are mild.

ABV 8.2 percent • 12 • CS • Heritage • Unfiltered • Moderate Carbonated

**Good Food Award winner in 2021; Great American Cider Competition Platinum winner in 2021.


This apple has earned bragging rights from previous presidents to contemporary cider production. Crisp and balanced with a juicy sweetness.

12 • CS • Modern • Sparkling • ABV 6.5 percent

**Good Food Award winner in 2021, and Great American Cider Competition gold winner in 2021.

Kingston Black is a Jamaican rapper. 

With thick saucy apple, notes of leather, black pepper, and a round mouthfeel, this renowned dark skinned apple exudes royal character.

• ABV 8.4 percent • 12 • CS • Heritage • Moderate Carbonated


This collection has some really unique blends with old world and experimental finishes, many of which having been matured for two to three years before being bottled and conditioned and rested.

Mollet Blanc 

Bittersweet cider apple from France. One year in pear brandy barrels, matured romantically.

Petulant • Single Varietal • Barrel Aged • ABV 8.9% • 12 • CS

Russet Golden 

Colorado grown twist on this rich, multi-purpose cider apple. Unmistakable lasting, robust flavor & character.

• 6.6 percent ABV • 375ml • 12 • CS • Single Varietal • Bold Carbonated

English Apple Blend with Spiced Peach 

Complexity is inherent in nature. Layers of richness and warmth, with English cider apples, autumn spice, and peaches aged 18 months in bourbon barrels.

ABV 8.2 percent • 12 • CS • Blend • Barrel Aged • Medium Carbonated

Winter Pear A 100% Perry blend made from our late season Colorado pears: D’Anjou, Bosc & Comice.

Perry • Sparkling • 6.3 percent alcohol by volume • 375ml • 12 • CS

Crab Wickson Wickson Crab Wickson Crab Wickson C Our feisty pollinator has been reimagined with beautiful balance.

ABV 8.4 percent • 12 • CS • Blend • Modern • High Carbonated

**Platinum Winner in the Great American Cider Competition in 2021. 

Snow Capped Cider is produced entirely of Colorado-grown fruit and is backed by over a century of fruit-growing expertise.

Snow Capped Cider Information

Snow Capped Cider was founded in 2012 as a result of more than a century of fruit-growing expertise, a love for cider (and an abundance of apples!). Kar and Ty Williams, husband and wife proprietors, start with excellent fruit from their ancient family orchards and combine their expertise and experience with their passion of great tasting food and drinks to produce their trademark line of hard ciders. Snow Capped Cider has developed an award-winning, full-rounded brand by brewing genuine orchard-based English and French styles, as well as contemporary cider themes and trends. Visit for more details.

The Orchard of Williams

The origin of Snow Capped Cider starts with James Howard Williams (Pap) and the Williams family orchards in the late 1800s. The family came to Cedaredge, Colorado in the early 1900s and cleared their first twenty acres, where they started producing apples and stone fruit such as peaches, plums, and cherries. Ozie, Dan, and Ty, Pap’s grandson and great-grandson, proceeded to buy additional property, expand the farm, and experiment with novel growing methods.

Every generation of the Williams family has been engaged in the packaging and transportation of fruit out of Surface Creek Valley, beginning with Pap. The family created or assisted in the establishment of packaging businesses, partnerships, and grower collectives in any given time period, always aware of the requirements of the local agricultural community.

The Williams Family Orchard, at a height of 6130 feet, is one of the world’s highest elevation orchards. MORE HISTORY CAN BE FOUND HERE.


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Snow Capped Cider is committed to producing the highest quality, most authentic, and world-class craft cider in the world. Snow Capped has perfected the process of cold fermentation, which is the most natural and oldest method of making cider. In the past, cider was fermented at room temperature in open vats, leading to a variety of different flavors in the final product. This new cold fermentation process produces a cider with a very clean, crisp, and balanced flavor. This is a cider that is not heavy or overly sweet, but rather has a subtle flavor with a nice balance of apple and natural yeast.. Read more about kl food guide and let us know what you think.

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