LOCAL, PRESSED IN-HOUSE
We press only the best Michigan apples for our ciders. We work with apple farms who grow our modern and heirloom cider apples right here in West Michigan. Our cider is never pasteurized and we do not add preservatives. Every apple from each 40-bushel bin is washed before grinding and pressing. We use only fresh juice when bottling sweet cider and fermenting hard cider.
Vander Mill exterior in Spring with crab apple blossoms in the foreground
START SMALL, THINK BIG
Paul and Amanda Vander Heide started Vander Mill in 2006. The vision was simple: build a small-town cider mill where people can feel at home. Hard cider started as a locally distributed product, but the brand quickly gained momentum. Greater distribution demanded further growth and a new production facility and taproom was opened in Grand Rapids, Michigan in 2016. Today, Vander Mill distributes regionally with the same craft and care at its core.
Pint of scrumpy sitting by a fermentation tank
TAKING IT A STEP FURTHER
Every drop of cider that comes out of a bottle, can or keg has been squeezed from an apple, but after you try one, you’ll see that not all cider is fruity and sweet. We combine flavors from other fruits and spices that straddle the line between traditional and modern. Our aim is to create a complex flavor that is both delicious and innovative. We want your taste of Vander Mill to be a unique experience.
