In the extreme northern latitudes of North America and Europe, traditional ice cider takes either fruit that has frozen on the tree, or freshly pressed juice and freeze crystallized to concentrate the natural sugars in the apples. We juiced a blend of 20 local heirloom apple varieties and partially froze the press to create a wine strength cider with deepened and intensified flavors. After a long cool fermentation, the ice cider was aged in new Missouri oak barrels for up to a year, giving the cider some natural vanilla notes and light oakiness. The resulting cider is akin to a light Riesling or Chardonnay that is packaged still and uncarbonated. Sublime and rich with fruit aromas and natural tannins.