Updated: Feb 12, 2018
In an un-likely transition, a project of reforestation became one of the most interesting cider companies predicated on found fruit and seeking less waste. These un-tamed ciders are from Wild Craft Cider Works and the tireless stewardship of owner and brewer Sean Kelly. After working on projects for land conservation, Kelly was saddened by the abandon orchards and fruit left to die - thus creating an extension of his projects. He's getting permits to forage for fruit on Lane County Parks land, and he'll ferment apple ciders with other found fruits - heirloom 'tiny' kiwi, true Mirabelle plums (*my absolute favorite for all of you Lambic beer drinkers), rose hips, quince, and so much more. Everything is naturally fermented, all clean fruit (no pesticides or herbicides), and it's all un-pasteurized and not filtered. Nothing is added, and nothing is taken away. One of his most interesting projects is making the equivalent of French pommeau but with quince!
These are borderless ciders that are some of the most excellent that I've tasted.