Our Cider

Handcrafted

We pride ourselves on our from-scratch approach to cider making. We press 100% of our juice, allowing us to control our craft.

Appalachian

Our apples are sourced from our "backyard" of southwest Virginia. This is cider from and for the people and friends of our southern Appalachian home.

Quality

Tumbling Creek Cider uses heritage cider varieties, with flavors hearkening America's cider legacy, while using a modern approach to finishing. We think you'll be pleased.


Varieties

Moonshot - Semi-dry Hard Cider

moonshot

In stores, restaurants, hearts and minds.

Moonshot celebrates human ingenuity and determination. We started making and selling cider when we realized that the proud Appalachian cidre tradition had been almost entirely replaced by an uninspired, industrialised version. Reaching to our mountain orchard roots and by holding true to the tried-and-true methods of trial-and-error (with a pinch of modern ingenuity and a dash of historical methodology) we present to you Moonshot.

Hellbender - Hopped Hard Cider

Hellbender, our hopped Cider.

Clear streams and steep mountains, climbing vines, hidden worlds. Pressed from Appalachian apples and generously dry-hopped by Kelly Ridge Farms, Hellbender Hopped Cider is born of and made for our Southern Appalachian home.


Join the Tumbling Creek Community

Our ciders are rooted in long-standing Appalachian cider tradition, with its roots older than Johnny Appleseed[1].

We make cider using traditional methods and modern ingenuity. All of our apples are sourced locally and pressed on-site. The only way to get more local would be to make it yourself. That is how we started, making cider and sharing it with our friends and family.

We'd like to share our cider-making experiences with you!
If you want to see our cider operations and learn more about us, our ethos, and our traditions, we invite you to message us at tc3@tumblingcreekcider.com.



  1. Growing apples for cider started with the first colonists and traders who did not trust the water, but these imported varieties were not bred for the climate and pests (both large and small animals) of the untamed American East Coast. Orchards began to see success in New England in the 1630s — nearly two hundred years later. Over the next hundred and fifty years cider apples were grown all over the east coast and Appalachia. ↩︎