Our tradition grows on trees.
With humble beginnings as a cider mill in 2006 with a 5,000-square-foot building, Vander Mill began distributing their cider products in 750 ml. glass bottles in 2008 and in draft kegs.
Vander Mill is now distributing their hard cider varieties in convenience and grocery stores, bars, and restaurants throughout Michigan, Illinois, Indiana and Ohio.
“We are going to continue our focus on innovation and creativity with our ciders,” Paul Vander Heide, Owner, said. “But we wanted to take a few of our core products and make them more accessible to customers.”
Vander Mill is proud to be a founding member of the Michigan Cider Association. Learn more >
GROWN LOCAL AND HARD PRESSED
We press only the best Michigan apples for our ciders. We work with the Dietrich family apple farm located right here in West Michigan. Our cider is never pasteurized and we do not add preservatives. Every 40-bushel bin is thoroughly culled (sorted) to eliminate the possibility of any bad apples entering the juice. We then wash the apples before grinding them into “pomace”. The pomace is transferred to our accordion-style press where we squeeze it dry. We use only fresh juice when bottling sweet cider and fermenting hard cider.
START SMALL, THINK BIG
Paul and Amanda Vander Heide started Vander Mill in 2006, along with Paul’s brother, Stu Vander Heide. The vision wasn’t elaborate: a small-town cider mill where people can feel at home. After countless hours of dedication to learning the craft of pressing, fermenting and blending; their vision still has the small-town charm, but their reach now goes across 4 states and still growing. Next in the works is a new bottling and distribution location in Grand Rapids which will increase production by 400%, and will also feature a tap room.
TAKING IT A STEP FURTHER
Every drop of cider that comes out of a bottle 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 cider and pushing it a little bit. Our aim is to create a complex flavor which also carries across to the food we serve. Our food, just like our cider, is farm-to-table. From smoking and curing our own bacon to baking our own bread, everything we put in front of you is homemade. We want your taste of Vander Mill to be a unique experience.