FREQUENTLY ASKED QUESTIONS
What is a perry?
A perry is a type of hard cider, crafted from pears. In the United States, a cider is considered a perry if 90% of the fermented juice is from pears.
How do I try your perries?
Our ciders are available to taste in-person at our tasting room, and they can be shipped to your home when you shop online. You can also find them at an array of retailers.
What is your general process for making perry?
We use perry pears grown in our orchard and culinary pears cultivated in the Rogue Valley. Our perries are fermented to dry, with <0.1 grams of glucose and fructose per liter.
What are these crystals in my perry?
While enjoying some of the cans of our perries, you may notice translucent crystals. These tartaric crystals, known as “wine diamonds,” are tasteless, odorless, and harmless.
Wine diamonds form from tartaric acid. It is one of the acids naturally found in pears and grapes. When a wine or cider with dissolved tartaric acid is chilled for an extended period, the crystals will form and will not dissolve into the wine or cider.
Mass-produced wines and ciders with dissolved tartaric acid will be cold-stabilized to prevent the formation of wine diamonds in bottles and cans. But this process can strip more delicate nuances and subtleties from the cider along with the tartrates.
We want people to enjoy our delicate perries that celebrate Oregon’s state fruit and the Rogue Valley’s longest-running commercial crop. As a small craft cidery, we use as little processing as possible to make a safe and delicious cider. While crystals rattling around in the bottom of the can can be unfamiliar, they are natural and harmless.
Is it possible for perries to be hard to digest?
Pears have sorbitol, a non-fermentable sugar, which gives perry its distinctive delicate sweetness. Roughly 5% of the population has a sorbitol sensitivity. We always recommend drinking in moderation, especially if you’ve never had a perry before.
Thanks for enjoying our simply fantastic perries!