What’s different from what you’re making?

Everyday we hear “I don’t like cider it’s too sweet.” Believe it or not there are other style ciders out there, not all ciders are sweet and fruity. Seed + Stone ciders are Orchard style, dryer, aged, made with heirloom, bittersweet and bittersharp apples. Ciders with a range of different notes to experience – from citrus, to funk, to smoke. We’re determined to change people’s minds about cider one cider at a time.


Our flagship cider, a traditional dry cider fermented slowly and aged over six months. Cold pressed, and bottled unfiltered and unfined, bottle conditioned not forced carbonated for a light effervescence.  A mix of American Heirloom, Bittersweet and Crab apples. This cider promotes clean aromatic characteristics and intensifies mouthfeel and lingering flavors, while encouraging the fresh aromas of tropical fruit, cream, vanilla and spice. 2018 HARVEST


A mix of Heirloom apples aged in wine barrels over 6 months or longer. By using a white wine yeast that is often used for Chardonnays, Pinot Gris and Pinot Blanc along with the characteristics of the wine barrels we achieved a cider that drinks like a white wine. This cider is unfiltered and unfined and still like most wines.


We took our popular Citra cider to the extreme. This cider is a hop bomb of ElDorado, Citra, Mosaic and Idaho7 hops. You’ll get notes of mango, orange, melon and passion fruit. Gluten free and vegan.


Farmhouse is a wild fermented cider consisting of a combination of heirloom and bittersweet apples, cellar aged over eight months. This cider is still and offers a bit of earthiness, gripping tannins, minerality, balance and a little funk. Made as in the days of past. 2018 HARVEST


We spent last fall foraging for apples in abandoned apple orchards. Then we juiced the apples and pumped it into whiskey barrels. We let the apple juice wild ferment on its lees for about a year. What we got is almost undescribable. This could possibly be the best cider we ever made.


We took our Heritage blend and aged it in bourbon barrels for close to a year. Need we say more.


We thought it would be fun to age cider in gin barrels, why not. You’ll get nice flavors from the barrel aging, juniper berry, citrus and some oak character. We made a small batch, it won’t last long.


We took a blend of heirloom apples, aged them for months on end then added fresh pressed black currant juice. (No concentrate or flavorings from us) Did you know the U.S. Gov’t banned currant bushes in 1911. Thank God they lifted that ban. This cider has notes of sweet earth, hints of raspberry and flora aromas of carnations and roses. Tart and Dry.


We like the Mexican favorite drink called Tepache. Sitting around one day we thought why not make our spin on it. We did. We started with an Heirloom mix of apples, fermented them then added fresh pressed pineapple juice, ginger root, peppers, brown sugar, cinnamon sticks, cloves and peppercorns. Then we obtained Mezcal barrels form a distiller in Oaxaca, Mexico and have been aging this mix of delight for almost 8 months. Ready this fall.


Through a lot of luck we got our hands on rum barrels from a distiller in St. Croix Mexico. We’re concocting a cider now with them but due to timing and other innovative ideas this one won’t be ready until January 2020. The wait will be worth it. In the meantime we’re open to naming this one.