We believe that cider should be something beautiful. It should be simple. It should be about the land, the people who grow the apples, the people who drink the cider, and the connections between us all.
It started with just us, Marie and Matt Raboin. Brix Cider was a dream we imagined together over several years and over many glasses of cider. We've had a lot of help and support from friends and family who have volunteered their time and labor in everything from cleaning up the farm and planting trees to making and tasting cider. We've also had some great babysitters who've stepped in when we were in a pinch. We'd be a sinking ship without everyone's support. We hired our first employees in 2017, and we’re hoping to keep growing the business from here.
We planted our first trees in 2014 and have added more each year since. We're now at about 1,000 trees and counting. The orchard is a living experiment. We are trying out over 80 varieties of cider apples to see which ones we like best, and over the years, we'll plant more of our favorites. We're also growing some cherries, pears, plums, apricots, and black raspberries which will likely find their way into a cider one day.
We made our first few gallons of cider in 2010. Not knowing what we were doing at the time, we bottled the cider before it was entirely done fermenting, and we sealed the bottles with wine corks. A few weeks later, two corks blasted out of bottles on our wine rack, and cider flowed onto the floor. The cider that we salvaged actually tasted pretty good, and our first humble vision of a cider business was conceived. We've learned a lot since then, and we've produced countless batches of cider, some good, some bad, some award winning. Making cider is a never ending learning experience, and as we continue to hone our craft, we'll bring our very best to you.