At the base of Colorado’s Grand Mesa, the world’s largest flat-top mountain, five generations of fruit growers have worked the land. Today, Snow Capped Cider carries on that legacy, crafting estate-grown ciders from fruit nurtured at elevations between 6,130 and 7,000 feet. The high desert sun, volcanic soil, and pure snowmelt water combine to create vibrant apples and distinctive ciders.

What began as a small experiment soon blossomed into a full-fledged cidery. Sparked by a disappointing store-bought cider, Kari Williams and her family leaned into their winemaking background and deep orchard knowledge to create cider reflective of their exceptional terroir.

At Snow Capped Cider:

• Only estate-grown fruit is used.
• Over 100 acres are dedicated to cider-specific apple varieties.
• The extreme UV exposure at high elevation leads to apples with higher sugars, acids, and tannins, setting the stage for rich, complex ciders.

Managing a shorter growing season, spring frost risks, and labor-intensive frost protection methods has shaped their unique approach to farming and fermenting.

Snow Capped produces:

• 16 canned ciders distributed across four states.
• 54 distinct bottled ciders, from single varietals like Kingston Black and Harrison to blends featured in the Elevation Series.
• Botanical infusions and experimental ferments, all handled with precision and passion.

Their Gold Rush cider, a blend of French and English apples, showcases the vibrant flavors that their terroir imparts — a naturally complex, award-winning cider approachable for all levels of cider drinkers.

Ciders are available via:

• Retail in Colorado, Utah, Idaho, and California
• Online at VinoShipper
• Their exclusive cider club offering small-batch, estate ciders.

Website: https://snowcappedcider.com

• Totally Cider Tours

Keep #ciderGoingUP by supporting this podcast via Cider Chat Patreon