Morrison Hill Apple Orchard has been growing apples since 1944.  The Simpson/Hollingsworth family, now in our 3rd Generation of apple growers, has been running the orchard since 1986. We began producing fresh and hard cider in 2019.

We wanted people to know that our cider was “ALL Maine” so naturally we came up with “Ayuh Cidah!” I can promise you that although we do not take ourselves too seriously, we take making our cider very seriously.  First and foremost, all the apples we use for our ciders are grown right here in our own orchard.  Ask any cider expert, and they will tell you, “The closer the apple is to where the fermentation occurs means better cider”. Talking about fermentation, we ferment our cider the way your grandfather would have.  We allow the naturally occurring yeasts and sugars in apples to ferment over time (5-6 months) to produce a clean, clear cider.  Many big cider makers immediately kill the natural yeast and add in dry yeasts and even sugar to speed up cider making process (about 4 weeks).  Many times, without other additives, their cider will remain cloudy.  After our cider naturally ferments, we “cold shock” it.  This simply means we move it into a cooler 40 degrees or lower, which allows the cider to clear up even more and naturally stops further fermentation.  If we decide to back-sweeten our cider, we do so with natural sweeteners like honey or fresh cider.  Of course, this process is much harder and takes more time, but we believe having an all-natural cider made from our family’s orchard is worth it.