Graft Cider has made a name for itself by pushing the boundaries of traditional cider-making, embracing wild fermentation and a modern, experimental approach. Farm Flor is one of their most expressive offerings, inspired by the rustic ciders of northern Spain and France. Made from a blend of New York-grown apples and fermented with native yeasts, it develops complexity through extended aging under a veil of flor, much like a sherry or Jura-style wine.

The result is a cider with layers of crisp green apple, lemon peel, and white flowers, backed by a hint of earthiness and a touch of salinity. The flor aging lends a subtle nutty, oxidative note, giving it an old-world complexity rarely found in canned cider. Unlike sweeter, more commercial styles, Farm Flor is bone-dry, tart, and refreshing, making it as compelling as a standalone sipper as it is paired with food.

Perfect with salty cheeses, seafood, or charcuterie, this is a cider that challenges expectations and rewards adventurous drinkers. Best enjoyed chilled, straight from the can or in a proper glass to fully appreciate its nuance. A must-try for fans of natural wine and farmhouse ciders alike.