Getting to Know Cache Cider
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We always admire those that go out and start a cidery, and we really want to get in the mindset of newer business owners. In tandem, we also like to highlight new businesses to get their perspective on things and draw some attention to business owners as they get off the ground.
And when it comes to Ethan Keller’s vision, he wanted to bring craft cider to Milwaukee, Wisconsin with Cache Cider. His goal was to make the apple the star with single varietal ciders that speak to the truth behind the fruit. Let’s dig into our chat with Ethan about his business, Cache Cider.
Our Interview with Cache Cider
Cidermaker & Owner
Where does the cidery name come from?
My main practice is to make single-varietal hard ciders with minimal intervention. So sometimes I tell people that I’m more of a “cider archivist” than a cider maker. One name under consideration for the cidery was “Archival Ciders.” But the synonym “Cache” seemed much cooler and rolled off the tongue much more easily.
Tell us a bit more about your team and the ciders you are creating.
It’s just me right now. I’ve been making booze for eight years, focusing on single-varietal hard apple ciders. I also make some other things like honeywines and fruit wines. (I have some 7-year maple mead on my shelf and will probably try a maple mead again).
Will your location have a taproom? Where will the products be open to purchase?
The tasting room is almost finished. Ciders are available for sale at the facility right now, but only to-go. Distribution to retail stores, bars, restaurants is next up, as well as online sales. Soon, when I get a liquor license from the city, people can drink ciders on premises.
Why did you pick Milwaukee? What makes MKE or WI special to your team for cider?
Milwaukee is my home. And I love my home state. I was born and raised in southeastern Wisconsin suburbs, but have always called Milwaukee home. I have been living here since 1999. It’s also a great place to have a home base as an artist, and I’ve been a touring musician for over 20 years. Also, this city, known as “Brew City” by many throughout its history, HAD NO CIDERY. No winery. WHAT? This blew my mind. It’s still a bit surreal to me that I started the first winery/cidery in Milwaukee.
Tell us about any future plans you have?
Raising my son. Making decent cider. Keep recording and touring. Buy some land. Plant more apple trees. Build an eco-house.
Can you tell us about your inspiration or style of ciders you will make and perhaps a deep look into one of those cider?
When I started out making cider, I had only gotten a few verbal tips from a mass-medal winning amateur winemaker at a local homebrewing store. (Eventually I wound up going through Texas Tech’s enology program). My inspirations are the apples themselves. I fell in love with apples and apple stories after watching the Botany of Desire on PBS. My ciders are usually devoid of sulfites unless I want to preserve color. I use commercial yeasts. I often arrest fermentation. And I rarely filter ciders. This year I clocked the highest specific gravity I’ve ever seen in an apple cider (1080); the apple is Ashmead’s Kernel and with it I produced a 9.6% single-varietal cider (wine).
Where can people find you on social media/website?
www.CacheCider.com
Facebook.com/cachecider
@cachecider on Twitter and Instagram
How do you think your cidery will fit into the landscape of MKE and what impact would it have with the community.
The idea has been to become the missing link between Milwaukeeans/Wisconsinites who all love their agriculture and local products and love their cold beverages. This state has a historic apple tradition and a national foothold in the market to this day. Yet, the cider tradition has been missing. So I hope the community can take “pride” in having a cidery. The press has been amazing! (I’m lucky to have only been fielding interview requests as they come in, and not having to seek out media).
Tell us about your favorite apples used in your ciders and why it’s your favorite.
All apples can be cider apples. Some of my favorite single varietal ciders over the years:
- Pink Pearl (My first favorite cider apple. It tastes like Now and Laters)
- Winter Banana (Someone pops the top across the room and you ask “Who is eating a banana?”)
- Orleans Reinette (The cider was so good we drank it so fast and I forgot to bottle it and when the canister kicked I fell to my knees and bellowed “NOOOOOOO!!”)
- Winter Redflesh (Possibly the best cider I’ve ever made I made this year with this apple)
- Calville Blanc d’Hiver (This apple can become first rate single-varietal cider)
- Arkansas Black (Just saying the name I shouldn’t ever have to explain how good this cider is)
- Yellow Transparent (This early apple makes a super fruity pear-smelling cider that is light and tastes like Sweet Tarts and you can drink this stuff all day).
- Northwestern Greening (An old Wisconsin variety)
- Wolf River (An old Wisconsin variety)
- Others: Pitmaston Pineapple, Cox’s Orange Pippin, Golden Russet, Grimes Golden, Scarlett Surprise, Smokehouse, Haralson, Winesap, Macoun, & Empire
Discover our Wisconsin Cider Guide
