Something Different ciders represent my efforts to craft innovative cider blends that express the fresh and local flavours of the Annapolis Valley for a cider experience that is truly something different. From Peach & Peppercorn to Wine & Strawberry, each cider is unique, crafted in small batches and available for a limited time only.
Each bottle of Something Different is poured fresh at our cidery directly from our tanks in the cellar into our signature 750 mL refillable bottles. In addition to showcasing the diversity of the Annapolis Valley, $0.50 of every refill goes to support a local charity. I hope that you enjoy these creative ciders as much as I enjoy crafting them.
Current Something Different
Raspberry & Russet
Charity: Children's Wish Foundation, Nova Scotia Chapter
Raspberry & Russet, is a 6.8 abv sparkling cider crafted from a blend of Golden Russet cider with fresh-pressed raspberry juice. Golden Russet apples, Nova Scotia’s quintessential cider apple variety, were pressed and the juice was fermented in our signature style. This dry cider was blended with a touch of perry made from Bosc pears to lend weight. This specialty blend was then combined with tart raspberry juice from locally harvested raspberries to yield a crisp and aromatic cider with a delicate rose-hue that is brimming with bright notes of fresh raspberries complemented by subtle hints of ripe apple..
Previous Something Differents
Cherry & Coriander
Charity: Wolfville School Activity Park
Cherry & Coriander, a 7.3% abv sparkling cider, is a blend of fresh Montmorency cherry juice and our signature dry cider infused with crushed coriander seeds. Fresh-pressed juice from diverse apple varieties, including Northern Spy, McIntosh and Cortland apples, was fermented to dry and combined with the juice of Montmorency cherries, a variety of sour cherries with light-red skin and yellow-flesh. The blend was then cold-steeped with crushed coriander seeds to lend lemony citrus aromas. This aromatic cider has bright notes of tart cherries, a hint of citrus and spice, and a crisp finish.
Rhubarb & Rose Hips
Charity: Rowan’s Room Respite & Developmental Centre
Rhubarb & Rose Hips is a 7.0% sparkling cider made from a blend of fresh rhubarb juice, and cider crafted from Golden Russet and Cox’s Orange Pippin apples, that was infused with dried rose hips. The fruit of rose plants after the blooms fall way, rose hips are known for their tart flavour which is comparable to that of cranberries. This refreshing cider is bursting with bright notes of tangy rhubarb and rose hips, has light floral aromatics with a hint of red berries, and a clean, crisp finish.
Peach & Sea Salt
Charity: Horton High School Safe Grad
Peach & Sea Salt is a 5.9% abv sparkling cider made from a blend of our signature dry cider, wild fermented Northern Spy cider, and peach juice. Atlantic sea salt locally sourced from the Eastern Shore and smoked over applewood chips was added to the blend to enhance flavour, mouthfeel, and aroma. This cider has bright notes of ripe peaches, a hint of minerality and a clean finish.
Charity: Refresh Annapolis Valley
The 2019 Hopped Pear is a 6.3% sparkling perry and apple blend. Fresh-pressed juice from locally harvested Flemish Beauty and Bosc pears were fermented separately to create two distinct perries. The Flemish Beauty perry was fermented to dry and cold-steeped with cascade hops. This dry-hopped perry was then blended with dry Bosc perry and finished with a touch of fresh-pressed apple juice. The result is a crisp and refreshing perry highlighted with light aromas of citrusy-hops that is balanced out by mellow notes of ripe pear and fresh apple and finishes with a hint of bitter.
Charity: The Red Door
A 7.3% abv sparkling cider brimming with bright fruit flavours. Juice from handpicked Gravenstein apples was cool-fermented dry in our signature style and blended with a medley of local blueberry, strawberry, arctic kiwi, rhubarb, and blackcurrant juices. The result is a refreshing rose-hued cider with vibrant notes of fresh berries and a crisp finish.
Wine & Blackcurrant
Charity: Enactus Acadia
A 7.2% abv unfiltered sparkling cider-and-wine blend. Juice from two grape varieties, Leon Millot and L’Acadie Blanc, underwent a co-fermentation with fresh-pressed Gravenstein apple juice to create a unique cider-and-wine blend. Blackcurrant juice was added to lend colour and tannin and the blend was then infused with bay leaves, rosemary, sage, and winter savoury. The result is a medium-bodied cider with a deep red hue, subtle herbal aromatics and bright notes of tart blackcurrants.
Charity: Nourishing Community Food Bucks Program
A 6.3% abv sparkling cider and perry blend infused with a medley of autumn-inspired spices and finished with fresh Shiro plum juice. Fresh-pressed juice from Northern Spy and Paula Red apples was fermented to dry and combined with a single varietal perry made from Flemish Beauty pears. This blend was then cold-steeped with a mix of cinnamon sticks, green cardamom pods, sliced fresh ginger, whole nutmeg and allspice to infuse the aromas and flavours of these favourite pie spices. Fresh juice from local golden Shiro plums was added to balance and impart a hint of tartness to this aromatic cider.
Charity: Mudley Fund
A 7.1% abv sparkling cider that was crafted by infusing Muscat grape skins, mint and fresh limes in our apple cider. Muscat grapes, a variety grown in Nova Scotia prized for its floral and tropical notes, were fresh-pressed and the skins were incorporated into an active apple cider ferment to extract flavour, colour and tannin using a punch-down method typical for red wine fermentations. The dry cider was then infused with locally grown mint and lime zest. Finished with a touch of fresh Northern Spy juice, this unique rose-hued cider is refreshing and aromatic with distinct notes of mint and Muscat.
Charity: Terranaut Club
A 7.0% abv sparkling cider crafted by infusing our signature cool-fermented dry apple cider made from diverse apple varieties with locally picked elderflowers and purple lilac blossoms. Finished with a touch of local wildflower honey and fresh-pressed apple juice, this is an aromatic and full-bodied cider with lush floral notes.
Pazazz & Grapefruit
Charity: Chrysalis House
A 6.8% abv single varietal, sparkling cider made from Pazazz apples infused with fresh ruby grapefruit zest. Pazazz, a new dessert apple variety descended from Honeycrisp, is grown locally and is renowned for its sweet and tart flavour as well as its crisp texture. Cool-fermented dry in our signature style, this aromatic cider was finished with a touch of fresh Pazazz juice to highlight the characteristic fresh apple notes of this variety that is complemented by subtle hints of grapefruit.
Mixed Berry & Pear
Charity: Ross Creek Centre for the Arts
A 7.0% abv sparkling cider with a blend of strawberry, blackcurrant and bosc pear juices with our signature dry cider. Tart blackcurrants lend colour and tannin to this medium-bodied cider that features a deep rose hue, vibrant notes of ripe strawberries and subtle hints of aromatic pear.
Charity: SMILE - Acadia University
A 6.6% abv unfiltered sparkling cider crafted by combining the juice of locally harvested arctic kiwis with dry cider made from a diverse blend of apple varieties, including McIntosh, Cortland and Hyslop Crabapples. This aromatic cider has bright, tangy notes of fresh kiwi with a crisp finish.
Crabapple & Tangerine
Charity: Kings Point-to-Point
A 5.0% abv unfiltered sparkling cider that is refreshingly tart. This cider is made from locally hand-picked crabapples that were pressed and fermented dry and then finished with fresh apple juice, perry and a touch of tangerine juice and zest. The result is a bold cider with tangy notes of tangerine and sharp apple.
Wine & Strawberry
Charity: Wolfville Area Food Bank
A 5.9% abv unfiltered sparkling cider-and-wine blend that is a unique fusion of dry cider, red wine and strawberry juice. Apples hand-picked exclusively in the Annapolis Valley were cool-fermented and combined with red wine made from local Leon Millot grapes. Cryo-extracted juice from local strawberries picked at the peak of strawberry season was then added to the blend. The result is an aromatic medium-bodied cider with soft tannins and bright notes of fresh juicy strawberries.
Charity: Wolfville Volunteer Fire Department
A 6.5% abv unfiltered sparkling perry made exclusively from local hand-picked Flemish Beauty pears and infused with wild-foraged juniper berries. Flemish Beauty pears, an heirloom variety prized for its delicate flavour and fragrant aroma, were fresh-pressed and the pear juice underwent an arrested fermentation. Juniper berries, the seeds from coniferous juniper trees which give gin its distinctive flavour, were foraged from Peggy’s Cove and Prospect Bay, and then crushed and immersed in the perry for flavour extraction. The result is a pale-hued perry with a delicate woodsy aroma and a complex palate of sweet pear and balmy pine with a hint of citrus.
Currant & Cardamom
Charity: Valley Hospice Foundation
A 6.8% abv unfiltered sparkling cider made from cool-fermented dry cider, featuring early harvested apples, including Vista Bella, Paula Red and Jersey Mac, blended with fresh blackcurrant juice and infused with green cardamom pods. The resulting cider has an intense purple hue with notes of tangy blackcurrant and subtle aromatic autumn spice with a hint of bitter in the clean, dry finish.
Charity: Wolfville Childrens Centre
A 6.7% abv unfiltered sparkling cider. Crafted from a unique blend of dry cider fermented over red delicious apple skins, with fresh juice from local handpicked raspberries, and then cold-steeped with loose leaf red rooibos tea leaves. The apple skins lend tannin and structure to this scarlet-hued cider that showcases the bright aroma and flavour of fresh raspberries, that is rounded out by mellow hints of earthy rooibos.
Charity: Bicycle NS - Blue Route
A 6.3% abv sparkling cider crafted from a blend of our signature cool-fermented dry apple cider with the fresh juices of local hand-picked ruby-red rhubarb, garden strawberries and finished with a touch of fresh-pressed apple juice. The result is a pale-rose tinged cider with bright notes of juicy strawberries paired with the bold zing of tart rhubarb, a classic summer combination that is crisp and refreshing.
Charity: L'Arche Homefires
A 7.0% abv sparkling cider crafted by combining cool-fermented dry cider made from diverse apple varieties with dry red wine from locally sourced Frontenac Red grapes. This blend was then finished with fresh-pressed apple juice, as well as juices from oranges, lemons and limes. With aromatic notes of citrus and crisp apple and the characteristic hints of cherry, blackcurrant and plum from the wine, this lively and refreshing rosé-hued cider is the perfect patio sipper.
Charity: Wolfville School Activity Park
A 6.8% abv sparkling cider that is crafted from a blend of cool-fermented dry cider made from local diverse apple varieties, including Golden Russet and McIntosh apples, with juice from Nova Scotia grown wild blueberries and freshly-pressed apples. This blend was then cold-steeped with Earl Grey Tea leaves, a black tea infused with the oil of bergamot oranges, to add tannins and structure. The result is a fragrant blush-hued cider with aromatic notes of citrus and earthy wild blueberries that finishes with a hint of bitter from the tea.
Toasted Oak & Maple
Charity: Global Brigades - Acadia
A 7.9% alc./vol. cider crafted from our signature cool-fermented dry cider that was aged over French oak and balanced with juice from freshly-pressed Golden Russet and McIntosh apples, as well as a touch of valley-sourced maple syrup. The result is a sparkling cider that blends the subtle notes of toasted oak, caramel and vanilla with the flavour of tart apples and a hint maple on the finish.
Charity: Big Brothers Big Sisters
A 7.1% alc./vol. cider crafted by infusing Muscat grape skins in our apple cider, thereby combining our love of Nova Scotia apples and grapes. Muscat is the most aromatic grape variety grown in Nova Scotia and is revered for its distinct tropical and floral notes. The skins from fresh-pressed Muscat grapes were incorporated into an actively fermenting cider made from diverse apple varieties. To extract the flavour from the Muscat skins, we used a punch-down technique typical of red wine ferments to extract aroma, tannin and colour. The resulting dry cider was balanced through an addition of freshly-pressed apple juice to produce a copper-hued cider with hints of tart apples and a delightful Muscat aroma.
Charity: Wolfville Area Food Bank
A 6.3% alc./vol. cider was crafted from a blend of perry made from cool-fermented dry Flemish Beauty pears and dry cider made from diverse apple varieties that were cold-steeped with cascade and mosaic hops and back-sweetened with fresh-pressed apple juice. The result is a clear and golden cider with the light flavour and aromas of citrusy-hops without any added bitterness that is balanced out by mellow notes of fresh pear.
Charity: Camp Brigadoon
A 7.1% alc./vol. cider crafted by combining dry cider made from diverse apple varieties with juices from local hand-picked sour cherries and freshly-pressed apples. The result is a blush-hued cider with fresh cherry aroma that is refreshingly tart.
Charity: Nova Scotia Nature Trust
A 6.7% alc./vol. cider crafted by blending cool-fermented dry cider made from diverse apple varieties with juice from local hand-picked rhubarb, freshly-pressed apples and a touch of fresh ginger. The result is a tart and refreshing cider with notes of fresh apple and rhubarb with a hint of mellow ginger heat.