Bold Rock sources their apples primarily from local orchards located near their Cidery locations in Virginia and North Carolina. They take pride in using locally grown apples, as it allows them to support local farmers and ensure the freshness and quality of their cider.
The process begins with the selection of the best apples from these nearby orchards. Bold Rock carefully chooses apples that are ripe and full of flavor, as this is crucial for creating a delicious and well-balanced cider. By using local apples, Bold Rock can also reduce their carbon footprint by minimizing transportation distances.
Once the apples are selected, they are brought to the Bold Rock Cidery, where they are washed and prepared for pressing. The pressing of the apples is done right on site, using specialized equipment to extract the juice from the apples. This immediate pressing helps to preserve the freshness and natural flavors of the apples.
The freshly pressed apple juice then undergoes a 21-day fermentation process to transform it into hard cider. During this time, the sugars in the juice are converted into alcohol by the action of yeast. This fermentation process is carefully monitored and controlled to ensure the desired flavor profile and alcohol content are achieved.
Bold Rock takes great care in crafting their ciders, and the use of local apples is a key factor in the quality of their products. By sourcing apples from nearby orchards, they can maintain a close relationship with the farmers and have better control over the sourcing process. This also allows them to support the local economy and promote sustainable agricultural practices.
The use of local apples also adds a unique regional character to Bold Rock's ciders. Each region has its own distinct apple varieties, and by using local apples, Bold Rock is able to capture the essence of the local terroir and create ciders that reflect the flavors and characteristics of the surrounding orchards.
Bold Rock gets their apples primarily from local orchards near their Cidery locations in Virginia and North Carolina. They prioritize using locally grown apples to support local farmers, reduce their carbon footprint, and create ciders that showcase the unique flavors of the region. The apples are pressed on-site at the Cidery, and the resulting juice undergoes a 21-day fermentation process to transform it into the finished hard cider product.