Grand Rapids — It’s fall, and that means there’s one drink on the menu: Cider. (Pumpkin spice is not an option.)
As the second-largest apple-producing state in the country, Michigan farmers grow around 30 million bushels of apples each year. During peak season at Vander Mill , the team presses more than 80,000 apples a day to craft a variety of fresh cider beverages.
“Apples are such an important part of Michigan agriculture,” says founder Paul Vander Heide. “We grow the best Honeycrisp on the planet, and you’ll know that when you taste it. That’s why we keep using it in everything we make and why growers are so keen to keep putting them in the ground.”
From hot to cold, spiced to spiked, there are many ways to enjoy cider. But now, Vander Mill has found a way for people everywhere to experience Michigan apples year-round.
“We started with traditional, fresh cider out of a jug nearly 20 years ago,” Vander Heide says. “But over the years, we’ve innovated with various cider products until we figured out how to make it shelf-stable, bubbly, and delicious year-round.”
The result? Vander Mill Sparkling Cider. An alcohol-free, lightly carbonated cider made from 100% Michigan apples. It’s basically the taste of Michigan fall in a can, available in rotating flavors throughout the year.
You can now find Vander Mill Sparkling Cider at Meijer, D&W Fresh Market, and Family Fare stores across the Midwest.
Or better yet, visit the Vander Mill tap room at 505 Ball Ave. NE. Enjoy the drinks and food, and during the pressing season, you can watch the cider making action right from the restaurant balcony.
Emily Richett is a mom of four, former news reporter, podcaster, and author of “Mama Bear Survival.”
