During my time working in the industry, I started to see a gap in the market. When cideries are getting started, they are not usually putting money into marketing, branding and design. After 10 years of working in the industry, particularly in the marketing and PR space, I had honed in my design eye, developed my cider palate, made valuable connections, and met amazing cidermakers. From that, I recognized that I had all the tools to start a cidery the way I envisioned it.
It all happens in Wenatchee, Washington, which is about 2.5 hours from Seattle. I started going out to Wenatchee five or six years ago, and I was really taken aback. Not only does it have copious amounts of apples, but it is also a beautiful area with rocky cliffs and a valley in the middle with apple trees, pear trees, hops and wine grapes growing. That is also where I met Tim Larsen, our head cidermaker (he is also the head cidermaker for Snowdrift Cider). We have a production facility that is split between Yonder Cider and The Source Cider.
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The Source Cider is a business-to-business cidery, where we do custom fermentation and premium juice. For example, Yonder Cider purchases finished cider and juice from The Source Cider and Yonder Cider does the packaging and any infusions. The Source Cider also started up alongside Yonder Cider. It was a different business that was closing and we acquired all the equipment and started up as a new company. One of the reasons we did so is because the amount of money it takes to start up any production facility is significant.
We are distributed In Washington State, mainly in Western Washington, from Bellingham (near the Canadian border) down to Olympia/Tacoma. Currently we self-distribute in the Wenatchee and Leavenworth area. We are also sold at Redfield Cider Bar & Bottle Shop in Oakland, California. Oliva [Maki] and Mike [Reis] are some of my best friends, and what Redfield does for the industry and does as a hospitality-based business is fantastic. So we send a pallet of cider down to them every couple of months. We also have our to-go bar, Yonder Bar, in my garage.
We took that joke as inspiration to transform our garage into a to-go spot. Honestly, it has been the brightest light for us during the pandemic. Not only from a direct-to-consumer sales pipeline, but also from a PR perspective, as Yonder Bar has the feel of a cider speakeasy that you have to seek out to find. We started with our three canned SKUs, added draft, and now we have single varietals we are selling out of Yonder Bar.
We are working with cideries and breweries across the country and it saves them extra costs, while giving them the ability to increase the quality of their product. We also have the ability to scale with them. Typically when a brand takes off, it may not be able to quickly expand. With The Source Cider, the brand can shift and move products more quickly. Also, if we can convince a cidery that only uses culinary fruit to add 10% cider fruit to their cider to boost the aroma, flavor, and tannin, we will continue to see the industry grow and stretch our legs on what consumers can afford and get used to. Yonder Cider is a good example of this. We are 80% culinary fruit: a base of Fuji, Honeycrisp, Pink Lady, and Granny Smith, and 20% cider fruit. That 20% cider fruit adds more flavor, mouthfeel and aroma.
To learn more about Yonder Cider, check out its website, Facebook, and Instagram pages. Yonder Cider is available for purchase at Yonder Bar, online, or at select retail locations. Contact Yonder Cider at hello@yondercider.com. 152ee80cbc
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