Today we’re at the Wenatchee Valley Museum and Cultural Center exploring Wenatchee.

And what's the first thing that comes to mind when you think of this great .. Apples.

At one point, Wenatchee grew over 80% of t.. Let's see how they used to sort them.

When it comes to sorting apples, let gravity do the work.

Watch this.

The big juicy apples end up here because they don't get thrown very far.

And the lighter apples get thrown a little bit further over here.

And they're just as important because these are how you make cider.

That's another story, though.

Alright, that doesn't look like any apple I've ever tried.

I'm here with Andy from Union Hill Cider.

Andy, what are these?

Well, this is actually, one of many apples that we grow.

And we've really found that, the best apples we grow are bitter sharps and bitter sweets.

What makes these apples different is, of course, the red flesh in them.

So as a as this apple matures, that flesh will become more and more red and purple.

So when we crush that fruit, it produces just a really vibrant red juice that's tart, and delicious.

To eat these apples, though and eat most cider specific apples, they’re, they're actually horrible apples to eat because they're very astringent, very tannicy and dry your mouth out when you take a bite them.

Unlike fruit that we grow for fresh consumption.

We find that these, these other varieties, out here, just produce better ciders.

And that's what makes us unique at Union Hill.

Okay, if I can't taste the apple, can we taste the cider?

Well, we sure can.

We can go down to the tasting ..

In fact, I think my son Andrew is down there waiting for us now.

Great, let's go!

Now for my favorite part of the tour, tasting.

What are we looking at here?

So we got two different ciders we're gonna try right now.

We have our red flash cider.

So you guys were just out there in that orchard.

So, same apples, 100% that apple.

And then we also have our field blend, which is a big mix of, like everything we do.

So at the end of the year, kind of whatever's left over, we throw it together.

So it ends up being like nine, .. That's kind of a fun mix of of the two different things we do.

We're kind of known for red flesh ciders and for our heirloom ciders.

Lovely, wonderful.

Can we give them a try?

Yeah, yeah.

Whichever one you want to star.. Let's let's try this rosé out.

All right.

Let's go for it.

Okay.

Cheers.

Cheers.

Oh, wow.

Yeah.

So a lot of really bright acidity.

A lot of floral notes to it.

You get that strawberry, some rhubarb, watermelon, some different flavors coming in.

That’s so tasty.

And that's all just from the apple, too.

Wow.

Yeah.

We take a lot of pride in the red .. Just because it's kind of fun, it’s different.

And, and the color is very temperamental too.

So you have to be really careful with it, especially during the fermentation and the whole process.

How about this other guy?

So the next one we got is the field blend.

So this one, like I said at the end of every year we kind of take, we have usually 1 or 2 bins left over from each run.

And we'll put them off to the side and we'll put them all together at the end of the year, just to kind of make a big mesh of all the different apples that we do.

Awesome, let's try it.

Cheers.

Cheers.

So this one's going to be a lot more rounded, really, a lot fuller, because of all those different apple varieties and different tannins that they're bringing into play.

So good.

Well thank you again for this beautiful tasting.

I'm Angela.

Thank you for exploring.

I'll see ya.

Cheers.

Cheers.