My brother Patrick and I founded Locust Cider in March 2015 with the mission of making outstanding hard cider using the fruit that is most available in Washington- the eating apple. Washington growers produce 60% of the apples in the United States, and cider-specific varieties are in a major shortage, so we set out to put innovative spins on classic cider-making methods to bring out the best in the everyday apple. 

Our delicious ciders begin with great fruit- we primarily use “cull” apples- those that are not pretty enough or are too small or large to make it to grocery stores- diverting them from destruction because their juice is still great. Our unique process then transforms the apples into great cider through methodical yeast selection, meticulous temperature control, slow aging, and creative and deliberate blending.

We are now made up a great small team: Chelsea, head cidermaker; Ryan, production manager; Michelle, taproom manager; Chris, sales manager; and Rebecca, VP of marketing. We are a “family” passionate about cider and we thank you for visiting our tasting room and being part of our family!

-Jason Spears, founder of Locust Cider