We are a 'nano' cidery located in the heart of the Willamette Valley, whose focus is on highlighting the flavors of heritage cider apples from local producers nearby. The production space is a very modest 350 square feet and everything is done in small batches of 7-10 bbl or less. Our ciders are wicked dry and retain character and flavor by utilizing cold & slow fermentation with French wine making techniques such as Sur Lie (aging on the lees) and Batonnage (stirring the lees). Our ciders are bulk aged and tend to have some malolactic acid fermentation, that smooths the rough edges, creates some interesting character, and are not packaged until they are ready.

Our flavored ciders are also dry and highlight interesting combinations with apple/pear base. We are developing lines that highlight local, native berries and fruits. We hope you enjoy it the way we make it, slowly, with friends!

What’s in a name? Waldbusser loosely translates to lover of forests or forest dweller. This connection to the land and trees is part of the company philosophy and very personal: from an academic career working to understand coastal marine critters in their environment (including important food species such as oysters, clams, and shrimp), developing approaches to help sustain resources, and a recognition of all our roles in being good stewards of the land and sea if we want to continue to rely on them for food. I take the same approach in our apple cultivation and cidermaking, from recycling our cider effluent to using apple mash as mulch. In addition, we have invested quite a bit of sweat-equity to plant and encourage native plants supporting pollinators, and other beneficial insects on our small acreage. Hoping to leave this special piece of property better than we found it!