First released in 1996, this was the first Perry cider to ever be made in California. It became quite popular very quickly as it is so refreshing and light. It’s made from delicious apple and pear juices. We use champagne yeast in all our ciders and ferment for them 10-14 days. We then cold-filter 4 times and carbonate them before bottling or kegging. It is 5% alcohol by volume with a lovely pear nose and a smooth semi-sweet mouth feel with a dry finish.
Our Ace Perry has won awards across the US and overseas. In 2011, it got 93 Points and a Gold Medal at the Beverage Testing Institute in the Chicago Cider Tasting. This was the most points given for any cider. In 2007, it was entered into the Royal Bath and West Show in the UK and won Best Bottled Cider in the International Category.
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