First released in 1996, this is the first Perry cider made in California. It became very popular very quickly, as it is so refreshing. It is made from apple and pear juices. We use champagne yeast in all our ciders and ferment for 10-14 days. We then cold-filter 4 times and carbonate them before putting into bottles or kegs. The ingredients are all natural juices. It is 5% alcohol by volume with a lovely pear nose and a smooth semi-sweet mouth feel with a dry finish.