Argus Cidery was founded in 2010 in Austin, Texas, simply because the dry, effervescent ciders we liked to drink weren't available to us. We set out to create ciders that would [hopefully] make one rethink how an American hard cider should taste. Our roots began working only with Texas apples, utilizing a medium that was often overlooked and never before used in cider available for public consumption within our great state. Those small release, large format-only days afforded us the time to figure out how to work with fruit we love and yield ciders and other fruit fermentables that are distinctly dry, bright, and, at the end of the day, excite us.
Our orchard lot ciders now feature unique fruit produced in Southern orchards by growers we are fortunate enough to work with. These ciders are often aged one to two years and released upon maturity specific to the fruit composition. The Argus Fermentables collection includes cans, small format bottles and draft offerings of Ciderkin and Ginger Perry that are available year-round. These little guys are unabashedly dry, tart and never pasteurized nor back sweetened. Everything we make at Argus Cidery is, and always will be, 100% fruit.
Our Austin-based Tasting Room is open to the public on Saturdays and Sundays from 1 - 6 p.m., and is the best place to check out our new releases, small batch experimental ciders and other limited edition fruit fermentables.