Graft Cider, known for pushing the boundaries of traditional cider-making, blends natural fermentation with creative, terroir-driven expressions. Farm Flor, their take on a wild farmhouse cider, is made from Northeastern apples and fermented with native yeasts, embracing a raw, unfiltered style that highlights both orchard fruit and earthy complexity.

Crisp green apple and pear lead, underscored by hints of hay, white flowers, and a subtle, rustic funk from the natural fermentation. The palate is bone-dry yet refreshing, with racy acidity and a touch of herbal bitterness that lingers on the finish. A perfect pairing for aged cheeses, charcuterie, or anything fresh off the grill, this is cider with depth, personality, and an easy-drinking edge.