Donatas Genys didn’t set out to launch Lithuania’s first keeved cider. But after trips to England and Normandy, years of experimentation, and the planting of over 6,000 cider apple trees, that’s exactly what he’s doing. At Sodo Sidriné, located just a few kilometers from the city of Kaunus, Donatas is into a whole new era for cider Lithuania’s cider revival

Lithuania has deep agricultural roots, but apple trees which at many of the homes are desired more for eating or making apple wine while vodka and beer under Soviet rule flourished.

Note: Lithuania declared its independence from the Soviet Union on March 11, 1990, becoming the first Soviet republic to do so, an act made possible in part by the loosening of Soviet control under Gorbachev’s Perestroika reforms.

Donatas is using both local varieties like Auksis and imported cider apples such as Yarlington Mill, Harry Masters Jersey, and Marie Ménard. His orchard-first philosophy ensures every cider is estate grown and rooted in place.

The hallmark of Sodo Sidrine’s offerings is a naturally keeved cider. Donatas showcased his keeved cider at CiderCon 2025 and received a lot of praise from attendees, including this Cider Chat Producer Ria Windcaller. Genys admits it’s the most labor-intensive process, but also the most rewarding. This method yields a semi-dry cider with natural sweetness and long-lasting complexity, a rarity in a country where most consumers only know industrial cider.

With a production facility nearly complete, Genys is preparing to scale up. His vision includes:

• Stainless steel fermentation
• A small tasting room with potential for expansion
• Fruit wines and hopped ciders to appeal to a wider audience
• Apple brandy aged in sherry casks for future release

Despite legal gray areas (there’s no craft cider license in Lithuania), Donatas is pushing forward — blending tradition, research, and experimentation with quiet determination. He expects his licensing process to be completed by the summer of 2025. Stay tuned!

• Website: https://sodosidrine.lt/

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At the base of Colorado’s Grand Mesa, the world’s largest flat-top mountain, five generations of fruit growers have worked the land. Today, Snow Capped Cider carries on that legacy, crafting estate-grown ciders from fruit nurtured at elevations between 6,130 and 7,000 feet. The high desert sun, volcanic soil, and pure snowmelt water combine to create vibrant apples and distinctive ciders.

What began as a small experiment soon blossomed into a full-fledged cidery. Sparked by a disappointing store-bought cider, Kari Williams and her family leaned into their winemaking background and deep orchard knowledge to create cider reflective of their exceptional terroir.

At Snow Capped Cider:

• Only estate-grown fruit is used.
• Over 100 acres are dedicated to cider-specific apple varieties.
• The extreme UV exposure at high elevation leads to apples with higher sugars, acids, and tannins, setting the stage for rich, complex ciders.

Managing a shorter growing season, spring frost risks, and labor-intensive frost protection methods has shaped their unique approach to farming and fermenting.

Snow Capped produces:

• 16 canned ciders distributed across four states.
• 54 distinct bottled ciders, from single varietals like Kingston Black and Harrison to blends featured in the Elevation Series.
• Botanical infusions and experimental ferments, all handled with precision and passion.

Their Gold Rush cider, a blend of French and English apples, showcases the vibrant flavors that their terroir imparts — a naturally complex, award-winning cider approachable for all levels of cider drinkers.

Ciders are available via:

• Retail in Colorado, Utah, Idaho, and California
• Online at VinoShipper
• Their exclusive cider club offering small-batch, estate ciders.

Website: https://snowcappedcider.com

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