Made from 100% Goldrush apples from Winchester,
VA and fermented with Sauvignon Blanc yeast in
stainless steel. Cidre Blanc is 6.9% abv with bright
acidity that fades into juicy peach and apricot notes
with hints of lemon that are balanced by subtle tannins.


Sidra Natural is produced to resemble the old-world,
rustic ciders of Spain’s Basque Country, and Asturias.
This cider is a blend of juice from Spanish Basque apples
and local heirloom varieties from Pennsylvania and
Virginia.  The only cider fermented in the original Florida
Ave. ANXO Cidery & Pintxos Bar is dry, tart, and funky.
Pour it from height and enjoy!



Apples from happy little trees are sourced for
their uncommon character and pressed into juice
before being racked into our massive oak casks
without pasteurization or the addition of
commercial yeasts or nutrients. Yeast living on
the skins of the apples spontaneously ferments
the juice into a happy accident that we bring into
this world one batch at a time. Visit anxodc.com
to discover which happy trees are in this batch!


Ornamental crabapples and forgotten culinary apples can make excellent cider, and DC is surprisingly flush with both. Working with homeowners and/or local authorities, ANXO forages unused apple trees in and around the District. The varieties are sorted, pressed by hand, and then fermented by the wild yeast native to their skins.  This is a dry, unfiltered, rustic cider with no additives that focuses on the apples it comes from and their native DC terroir.





National Colonial Farm Heritage Cider

Nationaol Colonial Farm is dedicated to preserving
 the natural and cultural heritage of the Piscataway
Park region in Accokeek, MD.  A colonial era cider
orchard exists on the farm, but only five magnificent
Hewe’s Crabs remain.  A tiny quantity of them went
into this cider, but ANXO will donate $1 per bottle
towards replanting the orchard so that each vintage
can showcase more and more of the farm’s historic


Thanks to our good West-Coast friends at Snowdrift Cider Company we are able to create an annual Rosé cider made entirely from red-fleshed apple varieties.  Each year 1000 gallons of un-fermented red-fleshed apple juice will make its way across the country and into our tanks on Kennedy St.  These red-fleshed apples produce a gorgeous red-hued cider with a perfect balance of acid, tannin, and sugar.  Look for notes of watermelon, strawberry, and kiwi.