Our tradition grows on trees
GROWN LOCAL AND HARD PRESSED
We press only the best Michigan apples for our ciders. We work with apple farms located right here in West Michigan. Our cider is never pasteurized and we do not add preservatives. Every apple from each 40-bushel bin is thoroughly sorted and washed before grinding it into “pomace”. The pomace is transferred to our 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. The vision wasn’t elaborate: a small-town cider mill where people can feel at home. What started as a small and regionally distributed product, the Vander Mill hard cider brand quickly gained a strong customer base and the production facility needed to expand in 2012. Greater regional distribution demanded further growth, and a new production facility and tap room was opened in Grand Rapids, Michigan in 2016. Today, Vander Mill distributes to Michigan, Illinois, Indiana, Ohio, Wisconsin, Kentucky, Minnesota, North Dakota, and South Dakota.
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 which also carries across to the food we serve. Our food, just like our cider, is delicious and innovative. We want your taste of Vander Mill to be a unique experience.