Tawse Winery presents its first ever sparkling cider.


Tawse winemaker Paul Pender turned to making cider after losing vines in 2014 and 2015.

Here at Niagara’s Tawse Winery, we have just released our first ever sparkling cider, made from a blend of Ontario grown McIntosh, Empire, Northern Spy, Red Delicious and Gala apples.

Tawse Winemaker Paul Pender decided to make a cider after losing about 40% of its crop in 2014 and 2015. “We had two very cold winters in a row, and a few grape varieties produced little to no crop. So I thought it would be great to make a cider to fill the gap.”

Additionally, “local craft ciders have gained in popularity in the past few years” says Pender, noting that the selection of Ontario ciders at the local LCBO shelves and restaurant beverage lists have increased immensely.

Pender really wanted to stay true to the flavor found in a freshly picked apple and made a cider that is quite dry, delicate, fruity and super refreshing.

At the moment, the Tawse Cider can only be purchased in 20L Kegs by restaurants, but Pender is considering producing cans and bottles in the long term. Paul Pender’s team is also working at developing a cherry cider and a traditional method sparkling cider that will be available in 750 ml bottles later this year.

Please contact Tawse National Sales Manager Daniel Lafleur here or at (647) 221-9600 for sales or information.

Tawse Winery is a Good Food Fighter. Please support the businesses and organizations that support Good Food Revolution.