The younger brother is the “spiritus movens” of the whole project — bringing engineering experience and laboratory precision to the production process.
The older brother has been fermenting since high school. He started in the cidery washing bottles but steadily climbed the ranks. In addition to logistics and organization skills, he brings spontaneity and experimental enthusiasm to the project.
In 2021, we began making cider at home — partly because we truly love cider, and partly because we enjoy creating things together. The idea of starting our own cidery emerged quite spontaneously, and as is often the case with great ideas, the debate over who came up with it first is still ongoing. We have been experimenting with fermentation since our high-school days. Along the way, extensive travel allowed us to discover the diversity and richness of Irish, English, and French ciders. This sparked our curiosity about what could be achieved using old, local apple varieties.
In 2022, we submitted a few bottles to the Pomona Home Cider Competition and were awarded a silver medal for a honey-infused cider. The award, along with tastings and blind tests conducted at the time, gave us the confidence that our cider was indeed as good as we believed. That’s when we decided to establish a micro-cidery — a place where we make the ciders we ourselves want to drink, experiment freely, spend time with friends, and, since June 2023, share Two Brothers cider with you as well.