Great apple cider begins with choosing the best Ontario apples. We carefully chose a blend of seven Ontario apples to achieve the right balance of acidity and sweetness. We patiently wait for the first harvest blend to arrive in early November when some of the late season apples are ripe. The process of making our cider from crop to can takes about 3 months or longer. Never rushed, a great cider takes time.
We're proud to support local farmers and beekeepers. We carefully selected the best honey to use in our cider. Honey gives our cider an incredible depth and lovely mouthfeel. More importantly, it's a local sweetener and it helps support our bees.
Our recipe uses honey from Martin's Sweet Farm.
Martin’s Sweet Farm actively manages roughly 100 beehives with the goal of producing the highest quality, local raw honey.
Organic Cane Sugar
We balance the tartness of our all natural cider by adding a touch of raw organic cane sugar.
Our Rubee cider is made with local cranberries from Bala and Montmorency cherries from the Niagara escarpment region. The combination of cran-cherry juice is one of the richest reds we've ever seen. The tartness of the fruit paired with the honey works beautifully. But don't expect a highly concentrated cranberry-cherry flavour. That's not what we're about. Our Rubee cider is gently flavoured and for this reason, pairs extremely well with food.