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.
Our Tasting Room is OPEN!
Current Hours:
FRIDAY - 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.
Contact Us
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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:
Finest Perry ‘24
Pressed from the golden, highly-astringent wild pears growing at Old Orchard Farm on century-old, dry-farmed trees.
After wild fermenting we bottled, aged, riddled and disgorged this batch in order to achieve champagne-like bubbles and soften the beautiful tannins.
Purple Crush ‘25
A joyful and fresh frizzante red wine for summer celebrations. Carbonic maceration makes this a wildly fruit-driven, aromatic treat, and the blend of cool-climate and native North American varietals bring a tangy kick—making this a great pairing for rich, salty foods.
Bittersweet Pét-Nat ‘25
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.
South Pender Pét-Nat ‘25
A mix of South Pender Island apples from the Christy and Scholefield orchards, planted by early-1900’s settler families, as well as the more newly-established Green orchard. Pressed from antique apple varieties Bramley’s Seedling, Cox’s Orange Pippin, Wealthy, unknown red-flesh crabapples and a mix of traditional cider bitterweets and bittersharps from the Green orchard.
Anything & Bartlett ‘25
A cider crafted from spontaneity, good humour and a euphony of Pender Island fruit, this blends Bartlett pears from Old Orchard, random plums growing in a hedgerow at the Kouf Orchard, Pinot Blanc skins from our neighbours, and Kerr crabapples from Winter Creek Farm.
Earth Edge Pet-Nat ‘25
Unknown apple varietals from a historic orchard growing by the bay named ILEĆEN by the Coast Salish peoples—known as Browning Bay to settlers on North Pender Island. The English translation of ILEĆEN is roughly “earth edge”, according to Dave Elliott Sr. in Saltwater People. This blend has a savoury & saline character with a mild bittersweet profile.