Natural cider & perry, grown & pressed on Pender Island.
Harvesting dozens of century-old settler orchards on SDȺY¸ES, North and South Pender Islands, W̱SÁNEĆ and Coast Salish territory, we are makers of fine cider and perry fermented only with native yeasts—cider which communicates the land, the lost varieties and the stories of the place we live.
Join our Club to have 3 of our most exclusive batches shipped to your door each season.
OPen for the Season!
Spring Hours: SATURDAY & SUNDAY, 12-5PM
Our cidermaking is a conversation with place, a relationship between plants and people. The apples we harvest come from hundreds of dry-farmed apple trees planted over one hundred years ago by settlers originating from Japan, Europe, Hawaii, and many other places.
Our work with these tall, old trees is year-round—from winter pruning to shaking apples down at harvest—and our care for them is also recognition of their special role within the ecosystem of these islands, known as North and South Pender Islands by settlers, and SDȺY¸ES by the SENĆOŦEN-speaking W̱SÁNEĆ First Nations.
Rare apples and deep roots: these ciders are the most vivid expression of place that you can find in our region.
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juicy press about Twin Island Cider
Scout Magazine Q&A with Matthew Vasilev and Katie Selbee of Twin Island Cider 2022
Cider Craft Magazine Bringing Back the Bubbles 2022
Pipette Magazine From, Here: Fermentation from the Ground Up Issue 9 (print) 2021
Wine Enthusiast Magazine Natural Wine Meets Cider in These Pet-Nat Sparklers 2020
Montecristo Magazine Learning the Art of Branch-to-Bottle Craft Cider 2019
Nuvo Magazine B.C. Craft Cider Autumn 2018
Cider Craft Magazine Cider Bubbles with Pet Nat 2018
The Westender Craft Cider on Cusp of Province-Wide Boom 2017
Find our cider near you
We limit our off-island distribution to a handful of local purveyors who are passionate about fine cider:
Traditional Method Perry ‘23
The champagne of the Gulf Islands: a naturally sparkling tribute to the rare and wonderful heirloom pear trees that have grown on Pender Island since the late 1800’s. Pressed from an assortment of higher-acid winter pears such as the European Pound pear and many unknown cultivars, this has a light and elegant, Chardonnay-like profile with natural residual sweetness. Notes of crème fraîche and lemon zest. Harvest 2023.
Each bottle underwent a secondary in-bottle fermentation and lengthy sur lie aging before being hand-riddled and disgorged in the traditional method.
8% ABV
Late Season Keeve
A cider we make annually using traditional French keeving methods, which involves extended maceration of the pomace and racking the cider many times over the course of fermentation, resulting in a naturally clarified, residually sweet, lower ABV cider.
Late Season is pressed from some of our finest antique varieties: Golden Russet, Baldwin, Wagener and many others from Pender Island. All of these lend an earthy and sharp dimension that beautifully balances out the sweetness. 6% ABV, 750 mL. Harvest 2023
Down an oceanside road on North Pender Island grows a pocket of incredible apple diversity, cared for by the Kouf family. Planted in the 1970’s, the trees were first established by a past orchard owner named Bertine, who is remembered as a keen apple enthusiast determined to fill every space of the small acreage with apple trees. While some of the varieties are common around the Gulf Islands, such as McIntosh and Wolf River, many of the trees are genetically unique varieties she propagated from seed. Wayne and Karen Kouf have spent the last few years reclaiming many of these apple trees from the brambles and hedgerows, bringing what is left of the original orchard back into use.
This is a wide, balanced mix of mid to late season varieties—lower acid, with butterscotch and fruit leather vibes. Ancestral method, 2024 harvest, 7% ABV
Hornby Island Cider ‘23
A one-year-aged cider pressed from the sharp, late season apples growing at Westview Farm, Hornby Island, planted circa 1890. A mature and balanced, food-friendly cider with light residual sweetness. 750 mL. 7% ABV
North End Pét-Nat ‘24
An annual favourite pressed from King of Tompkins County variety apples harvested from historic orchards around North Pender Island, bright and mineral. Ancestral method bubbles. 7% ABV, 750 ml.
Bittersweet Pét-Nat ‘24
A new vintage of one of our favourites—combining bittersweet apple cultivars and the pétillant-naturel method. This has a classic, complex English profile with its low acidity and notes of rich toffee, ripe fruit and leather, making it a great match for rich cheeses, salty meats and nutty snacks. The apples were grown onsite at our Lupin Road orchard, established in 2016. The main varietals were Dabinett, Bulmer’s Norman, Michelin, Kingston Black and Yarlington Mill. Serve lightly chilled. Ancestral method, 2024 harvest. 6.5% ABV