Sonoma Cider Debuts Two New Flavors – Crowbar and Dry Zider

The Crowbar and Dry Zider Join the Award-Winning Line-up.

Sonoma Cider, the award-winning producer of such innovative hard ciders as the The Hatchet, The Pitchfork, and The Anvil, is adding two new limited run flavors to its highly acclaimed line-up: The Crowbar, a habanero lime cider which launches in late May and is the company’s first cider to be available in a can, and Zider, an apple cider aged in zinfandel wine barrels and the company’s first in the Reserve Series, debuting in June.

Sonoma Cider’s The Crowbar In a Can

Sonoma Cider is the popular upstart brand in the exploding hard cider category, rapidly gaining a reputation for its certified organic ingredients and crisp, distinctive flavors. Founded in 2013 by a father-son team, David and Robert Cordtz, Sonoma Cider is earning high praise from consumers and critics alike, including the 2015 Cider Producer of the Year recognition at the New York International Beer Competition.

“Habanero peppers and limes aren’t the first things you think of pairing with hard apple cider, but somehow the flavors just work and epitomize summer. We decided to offer The Crowbar in cans instead of bottles, making it the perfect complement to summer activities – camping, barbeques and all things outdoors.”
– Robert Cordtz, co-founder of Sonoma Cider with his father, David Cordtz

Dry Zider has been a long time coming – my time working in wine was a big part of my career and has influenced how I think about making cider. I knew I wanted to create a Reserve line that showcased cider in its most sophisticated form and Dry Zider brings together the two disciplines that have really been my life’s work.”
– David Cordtz

The Crowbar combines dry cider with the heat of organic habanero peppers and the tartness of fresh lime, creating a refreshing trio of flavors that pairs perfectly with summer staples like Mexican food and BBQ. The Crowbar is available in 12-ounce cans 5.2 gallon kegs. Alcohol by volume is 6%. Ingredients: organic apples, organic habanero peppers, organic limes.

Sonoma Cider Dry Zider balances dry, organic cider with rich, robust Sonoma County zinfandel, creating notes of wild berry and bramble with bright tart apple. The cider is aged for several months in American oak barrels that have previously aged Sonoma County zinfandel wine, imparting a bright rose color, soft zinfandel aroma, and round, fruity notes on the palate. Alcohol by volume is 6.9%. Dry Zider is available in 22-ounce bottles and 5.2 gallon kegs. Ingredients: organic hard cider from U.S. grown organic apples.

The U.S. cider category is currently experiencing rapid growth, as consumers seek alternatives to traditional beer and wine. Sonoma Cider produced approximately 65,000 cases of cider in 2014, and expects to more than double its production this year. Across the country, sales of hard cider have quintupled over the past three years, making it one of the fastest-growing segments in the beverage alcohol category. According to the market research firm IRI, cider sales grew 75.4 percent in 2014, and that level of sales growth shows no signs of slowing down in 2015.

In addition to its two newest products, Sonoma Cider offers four existing varieties, including:

• The Hatchet, the company’s signature hard apple cider, made from organic apples.
• The Pitchfork, combing both apples and pears to create a crisp yet creamy hard cider.
• The Anvil, combining organic apple cider with hints of authentic, smoky bourbon.
• The Washboard, a limited-run blend of organic apple cider with real sarsaparilla and a touch of vanilla.

Sonoma Cider is available at retail liquor stores, natural foods stores, and many BevMo, Total Wine, Safeway, Mollie Stone’s, Whole Foods and other locations.

Find a list of retailers, and more information about Sonoma Cider, at SonomaCider.com.