Image: Tom Putt

Liberty Ciderworks
164 S Washington St, Spokane,

First release November 2013

You’ll have to go to Spokane to taste the dry, yet easy-drinking wares just now being released. Cofounder and old-school cider purist Rick Hastings says the day will come when our palates will know the difference between a Newtown Pippin and a Kingston Black, much as oenophiles easily discern a pinot noir from a cabernet sauvignon. 

Taste it Look for a tasting room in downtown Spokane this fall.


Twilight Cider Works
18102 N Day Mount Spokane Rd, Mead, 509-570-8748;

First release May 2013

The Green Bluff agritourism circuit in the foothills outside of Spokane boasts plenty of places offering sweet, pressed cider, but this newcomer sells the only adult version. A former apple packing and processing plant is now home to a trio of dry ciders made with heirloom and dessert apples from neighboring farms—at least until the newly planted cider orchard matures. Visitors can hit up the u-pick cherry orchards across the street from the cidery, then stop in to try a bottle of First Harvest Cider, sporting juice from those cherries.

Taste it Should you be in the Spokane area, the spare tasting room serves all three styles in 750 mL bottles, and is open Saturdays and Sundays.


Whiskey Barrel Cider Company
3431 Airport Rd, Pullman, 509-592-8219;

First release May 2012

Two brothers-in-law are spreading the word of cider in Pullman, through both their cidermaking operation and their newly opened pub, the Cider House. Dessert apples from a Wenatchee Valley farm drive a short but sweet (not literally) lineup that includes a pert Granny Smith homage. And as the name suggests, one version is aged for six months in barrels from Rogue Whiskey.

Taste it The Cider House functions as the tasting room for Whiskey Barrel’s gluten-free pita pizzas and Whiskey Barrel’s six-cider lineup, which runs a modest $4 a pint. 


Published: October 2013

Filed under
Show Comments