Tuesday, September 28, 2010

Heavytable Crispin Cocktail Contest


NAME: Old Crispin (homage to the "Old Cuban" created by Audrey
Saunders at the Pegu Club, NY) http://www.zexton.com/peguclub/

INGREDIENTS:
2 ounces Crispin Brut
1.5 oz amber rum (I used Mount Gay Eclipse)
1 oz fresh-squeezed lime juice
1 oz simple syrup (1:1 ratio sugar to water)
6 mint leaves
2 dashes Angostura Bitters
lime twist (garnish)
mint sprig (garnish)

METHOD:
Place six mint leaves in a shaker with the lime juice and GENTLY
muddle—no need to grind the mint—just turn the weight of the muddler
on them for a moment to release the mint oils. Add the simple syrup,
rum and 2 dashes of Angostura Bitters.

Add ice and shake until chilled. Double-strain into a chilled cocktail
glass. Top with cold Crispin Brut.


 Home Sweet Home Punch





This boozy fruit punch is a nod to the local ingredients of my native

homeland of Japan and my adopted and current hometown, Minneapolis.  I
grew up in the middle of residential Tokyo where a number of neighbors
lived in traditional homes with garden plots.  My mom, though she
lives in a different Tokyo neighborhood now, always makes a point of
buying produce from our neighbors.  Something that I think about in my ingredients.






1 cup umeshu (Japanese plum wine)
3 cups diced local and seasonal fruit *
2 bottles Crispin brut
juice of 1/2 lime
ice
mint leaves for garnish
how-to
Macerate diced fruit and umeshu overnight in the fridge.
Add a handful of ice to a pitcher. Add the fruit-umeshu mixture follow
by 2 bottles of Crispin brut.  Squeeze in the juice of 1/2 lime.
Add mint to a glass, pour in punch.
*use what's seasonal and ripe!  for the purposes of this recipe I used:
1 c raspberries, whole, from my CSA, Dunlooken Farm -
http://www.dunlookenfarm.com/
1/2 c Haralson apples from Havlicek's orchard
1/2 c diced wild plums from the CSA, black plums from Davidson's Farm,
and red plums from Sweetland Orchard  - http://sweetlandorchard.com
the non-CSA ingredients came from Kingfield Farmers Market -
http://www.kingfieldfarmersmarket.org
other photos
ingredients - http://www.flickr.com/photos/mamichan/4961279158/
punch in glasses - http://www.flickr.com/photos/mamichan/4968389482/


PamaCider

4oz Crispin Original
1oz Pama Pomegranate liqueur
Orange peel and Cherry garnish.

Pour chilled Crispin into cocktail class. Sink Pama Liqueur to the
bottom of the glass. Garnish with a circle or star of Orange peel
(removing as much of the pith as possible) and a Cherry.
Submitted by: Aaron Albee









TOASTY APPLE

In a 2-quart mason jar, mix:
4 oz. freshly peeled and grated ginger
4 cups vodka
1 tiny piece of a cinnamon stick

Seal tightly and let steep in a dry, dark place for 4 weeks, shaking
occasionally. Strain through coffee filters to remove solids into
another 2-quart mason jar.  On the stove, boil 1 cup water with 1 cup
honey. Let cool, then strain through coffee filters into the container
with the ginger infusion.  Now you have a delightful ginger-honey
liqueur.

To make the Toasty Apple cocktail: Pour 2oz of the liqueur into a
highball glass filled with ice. Top up with Crispin Brut Natural Hard
Apple Cider (This is important!  No other hard apple cider will do!),
stir.  Garnish with a smile!
Submitted by: Christina Rodriguez

Saturday, July 31, 2010

Crispin Melon Soup

*1 cantaloupe melon, cubed
1 lime, zest and juice
1 cup Crispin Cider
4 slices Proscuitto de Parma, diced or in strips

Zest lime and set aside. Put melon cubes in blender with lime juice. Purée
and add Crispin until it gets to the consistency that you want. Chill.
To serve, pour into bowls top with lime zest and prosciutto (strips look
pretty but diced proscuitto is easier to eat) and serve.

*the soup will only be as good as the melon so choose a ripe melon. If it is
a little bland you could use limeade concentrate to sweeten and add a little
flavor.
Recipe from: Summer Cooking with Kathleen Roberts

Wednesday, June 9, 2010

Crispin Cider Wins Gold



Crispin Cider Enters California  with 2010 State Fair Gold Medal


California dreamin’. The Crispin Cider Company (Crispin) enters the California markets in June with the credentials of winning several medals, including a first place Gold medal, at the 2010 California State Fair.

“As a cider company built on the philosophy of super-premium, crisp hard cider made from fresh pressed apple-juice, using premium US West Coast apples, not from concentrate, these awards are a nice validation of our focus on super-premium quality and delicious cider refreshment.” says Joe Heron, President & CEO of Crispin.

2010 California State Fair: Commercial Craft Brew Competition
Open to licensed California brewers & cideries selling on a retail level and wishing to compete in several different categories as specified by the Beer Judge Certification Program Style Guidelines.

·      Gold Medal, 1’st place. Crispin Light.  The only Light cider available in the US, a new bright, floral update by Crispin Head Cidermaker, Bruce Nissen.
·      Gold Medal, 2’nd place. Crispin Honey Crisp.
·      Silver Medal, 3’rd place. Crispin Original.
·      Silver Medal, Honorable Mention. Crispin Brut.





The Crispin Cider Company’s fruit cider brand Fox Barrel, also enjoyed more success and continued it’s run of distinction, and has now been awarded gold medals at the California State Fair for 5 consecutive years.

·      Gold medal, 1’st place in the Mead/Other Ciders category.
Fox Barrel Mulled Cider. BEST OF SHOW, Honorable Mention.


“Our mission is to help reinvigorate and reinvent the US cider market, making superior ciders, across classic and unique new world styles. We are innovative to the core, and it’s gratifying to achieve this recognition, and we thank the judges for the awards. And we look forward to entering again next year and earning the kudos and respect of the panel.” said Head Cidermaker, Bruce Nissen.  

About the Crispin Cider Company

The company is based in Minneapolis, MN & Colfax CA. It’s cidery is located in Colfax, CA in the beautiful Sierra foothills of Northern California.

The company produces classic European-style Natural Hard Apple Ciders in Original, Light and Brut varietals, as well as unfiltered “cloudy” Artisanal Reserve ciders – Honey Crisp and The Saint.

The company also produces the Fox Barrel line of superior flavored ciders – Pear, Black Currant.


Contact Details

Tel: (612) 331-3699
Fax: (612) 331-3689

Phoenix Celiacs,

Phoenix Celiacs,

Hell freezes over. Welcome to the new ice age - delicious, ice cold gluten-free natural hard cider refreshment now available in Arizona.

Crispin; Super-Premium, Natural Hard Apple Cider. Serve over a glass of fresh ice and experience crisp, clean, pure refreshment.

Fox Barrel; ciders are considered the United States' most decorated hard fruit ciders.

Classically refined, but not styled as a traditional "sweet beer" beer alternative, Crispin and Fox Barrel ciders are crisp and clean, not sweet and sticky and never sacrifice superior quality refreshment satisfaction for overbearing complexity.

Crispin and Fox Barrel Hard Ciders are naturally fermented using fresh pressed apple juice, never from apple juice concentrate, from a premium blend of US West Coast apples, with no added malt, grape wine or spirit alcohol. Our unique flavors are smoothed with pure apple juice or pure fruit juices or from natural sugar sources like oragnic honey or organic maple syrup, and contain no added colorants, sorbate or benzoate preservatives and are filtered cold for crisp refreshment.

Crispin and Fox Barrel ciders are all Gluten Free for the wheat-intolerant person.

THE PRODUCT LINE BELOW CAN BE FOUND AT YOUR LOCAL BEVMO, TOTAL WINE & MORE, AJ'S FINE FOODS, WHOLE FOODS MARKET, SUN FLOWER MARKET - AS WELL AS A GROWING NUMBER OF AZ RESTAURANTS AND LIQUOR STORES!!!! IF YOU CANNOT SEEM TO TRACK THEM DOWN - FEEL FREE TO CONTACT ME OR PERSONALLY REQUEST THEM AT YOUR FAVORITE SPOTS!!

(Phoenix Metropolitan Distributor - Crescent Crown) (Flagstaff Distributor - Nackard) (Tucson Distributor - Finley)

Crispin Original: 5.0% ABV. Crisp over ice.

A classically styled, but untraditional hard apple cider. Fruit forward, with a fresh, crunchy appley nose and a  deliciously creamy, refreshingly crisp mouth feel.

Crispin Brut: 5.5 % ABV. European-style extra-dry over ice.

The "champagne" of ciders; combining subtlety and sophistication; the epitome of unforced elegance. A crisp fresh apple bouquet with a brisk, refined finish that lingers on the palate.

Crispin Light: 3.2% ABV. Bright over ice. 

America's first light cider. Refreshingly light. Invigorating and full-flavored. Often served with a lemon slice for a long cold spritzer-style refreshment.

Crispin Honey Crisp - Artisanal Reserve Cloudy Hard Cider. 6.5% ABV. Smooth over ice.

Small batch, hand crafted, super-premium unfiltered hard apple cider smoothed with real organic honey for a rich, creamy, full-bodied crisp taste, and an authentic cidery aroma.

Crispin The Saint  - Artisanal Reserve Cloudy Hard Cider. 6.9% ABV. Elevated over ice. 

Fermented with Belgian Trappist beer yeasts, The Saint boasts a sweet floral bouquet that develops a yeasty, herbal complexity. Smoothed with pure organic maple syrup for a silky, sustained mouth-feel that develops complexity on the palate.

Fox Barrel Pear. 4.5% ABV
Delicately balanced with an immense floral bouquet, one could almost be biting in to a fresh juicy pear.

Fox Barrel Black Currant. 5.5% ABV
A traditional English cider flavor, brought to you as a crisp, not sweet, dry cider.


Questions? Have a great place you think Crispin or Fox Barrel should be in? Write or call me - I'd be happy to help! THANKS

http://www.crispincider.com/ 

http://www.foxbarrel.com/

Wednesday, April 7, 2010

The Eastern Saint Cocktail Recipe

1 1/2 oz Yazi Vodka ( ginger flavored vodka)
1/2 oz St Germain
Crispin Cider Saint

In a lowball glass add the St Germain and vodka. Fill the glass with the Crispin Cider Saint. Add ice. To garnish, add Szechuan Buttons (http://www.marxfoods.com)

Recipe supplied by Kate N G Sommers
Fork Knife & Spoon
http://www.forkknifeandspoon.com/

Thursday, April 1, 2010

Easy Peeler Apple Discovery


APRIL 01, 2010

Crispin Cider Company Funds Breakthrough "Easy Peeler" Apple Discovery

Who says you can't compare apples and oranges?

Thanks to a fruitful partnership with the Crispin Cider Company agricultural geneticists at the University of Minnesota major have made a major pomological scientific breakthrough and spliced specific DNA from the "Easy Peeler" orange with the Honeycrisp apple to make for a delicious and easy to eat apple varietal the "Garrison Peeler".

The scientific breakthrough was sponsored and funded by the Crispin Cider Company headquartered in Minneapolis, MN, with it's cidery in Colfax, CA.

"Many people told us that they wished for an easier to eat apple varietal, something that combined that easy peeling nature of an orange with the crisp, crunchy bite of an apple,” says Joe Heron, President & CEO of the Crispin Cider Company. "The scientists at the University of Minnesota clearly achieved a solution to this core problem, but even went a step further with an apple that also segments just like an orange".

It seems that other hard cider companies will be singing the Tishomingo Blues, as for the first time an apple has been developed that not only is truly delicious to eat, but also has the acid & tannins that make for crisp, refreshing hard apple cider, a task that has "eluded pomoligists and fermentation experts for centuries," says eminent scientist Professor Timothy Alevizos of the Greek International University of Minnesota. Crispin will hold the exclusive lifetime rights to hard apple cider produced with this prairie apple companion.

Such was the importance of keeping the studies completely confidential, that on a dark night in a laboratory that knows how to keep its secrets, Project Wobegon was born in downtown St Paul, close to the Mississippi River.

About the Crispin Cider Company
The Crispin Cider Company also produces European-style Natural Hard Apple Ciders in Original, Light and Brut varietals, as well as unfiltered Artisanal Reserves – Honey Crisp and The Saint. The company’s portfolio also includes award winning Fox Barrel line of superior fruit flavored craft ciders – Pear and  Black Currant. The company is based in Minneapolis, MN & Colfax CA.   HYPERLINK "http://www.CrispinOverIce.com" www.CrispinOverIce.com & www.FoxBarrel.com

Contact Details
Roepke Public Relations
 HYPERLINK "mailto:Press@RoepkePR.com" Press@RoepkePR.com
612 – 677 1717 (w)
612 – 677 1714 (f)

Thursday, March 25, 2010

The Kesler Ginger Crisp

CRISPIN CIDER MIXOLOGY

THE KESLER GINGER CRISP

Ingredients:
3 oz. Gin
Crispin Brut cider
2 "chunks" crystallized ginger
Ice
Lemon

Preparation:
Muddle crystallized ginger with a splash of Crispin Brut cider in a highball glass
Add ice and gin; stir
Pour Crispin Brut cider over ice to fill glass
Garnish with twist of lemon

Tuesday, March 23, 2010

Monday, March 22, 2010

http://connectingmetoyou.com/crispin-cider-founder-joe-heron-talks-about-entrepreneurship-and-niche-markets/

Crispin Cider founder Joe Heron talks about entrepreneurship and niche markets

by andysantamaria on March 22, 2010
Crispin Cider founder and CEO Joe Heron. (Photo Credit: Paul Wichser)
Crispin Cider founder and CEO Joe Heron is a master of niche markets. In an over-saturated market of energy drinks, he created Nutrisoda which was sold to PepsiAmericas in 2006. He then founded Crispin which now elegantly stands out in the cider market. Crispin has 25 employees and is distributed in 11 states with no signs of slowing down. “By 2014, we want to be the No. 1 cider company in America” Heron said.
Before Crispin, you founded Nutrisoda and ended up selling it to PespiAmericas. Was that a goal from the start?
I think people that start businesses to sell them never sell them. They’re designed in a different way. Our businesses is designed to be a good business. Our concepts tend revolve around what we call “market space.” I’m much more interested in vacant spaces within a market space. When we started Nutrisoda, everyone was doing energy drinks. So we did a healthy soda that was good for you. We created space by being a soda and not a Vitamin Water or Fuze. Then we raised the bar in terms of nutrient profiling and made it work with levels of nutrients that were effective as opposed to monkey dust.
So what’s the concept for Crispin?
Cider has been a pretty dormant category in the U.S., in terms of innovation. We’re innovating the way Cider is made and enjoyed. We’re probably the first cider company to start using real novel beer yeasts and natural sugars. If you’re going to go into a space where you have no money, you better make sure that you have less competition. Less competition combined with a better idea — the more opportunity you have to own that space.
Who did your design and packaging?
The design is done by a company called White Works in England. It’s always helpful to have a slightly different sensibility when you’re trying to create space. It helps to think about things differently. If you look at our packaging, we don’t do the beer-case style packaging. It’s much closer to a wine.
Crispin stands out in terms of packaging and design.
Absolutely. [Before Crispin,] the last time I had cider was probably when I was 16 years old growing up in South Africa. It’s a British colony so cider is more familiar. When you look at British ciders, there’s Magners and Strongbow — we didn’t really like any of those ciders and we didn’t like sweet beer, so we tried to make a cider that was more sophisticated on the flavor profile. One of the lessons of Nutrisoda was that we trademarked the category for nutrient-enhanced sodas. With Crispin, we’ve trademarked the flavor profile which is crisp apple. We went for something more sophisticated and used the tree to symbolize the orchard. It all starts in the orchard. I think we attract more new drinkers to cider.
When I tried Crispin I thought about pairing it with dinner foods because the palate was so full.
We do a lot of work on the culinary aspects of Crispin. Honestly, I think sushi and cider is the best combination ever. The cider is just soft and gentle enough without being too sweet to take on the sushi.
What are your company’s core values?
We exceed expectations. That’s everything we do. We’re not one of those companies where it’s ‘all hat and no horse.’ We deliver on our promises. I think, in our category, we’re the most creative company. What we’re doing to cider right now is more creative that what has been done with it since the invention of cider. We often say we’re ‘Imagineers.’
What are our future goals for Crispin?
By 2014 we want to be the No. 1 cider company in America.
What is your favorite drink when you can’t drink Crispin?
If it came to beer, I like Victory Prima Pils. For Vodka, I like Prairie Vodka.
Let’s talk about your social web strategy.
We run it all internally and work it very hard. We use Facebook to interact with our fans and have conversations. We use Twitter to drive people to events. Social media is the great leveler of entrepreneurial activity. Everyone can do it and if you’re doing cool stuff, you can talk to a lot more people. In the old days if you were competing with Bud, they just walked all over you. Now smaller companies can cover a lot more ground and the conversations we’re having are a lot more personal. Every salesperson at Crispin is on Twitter. We even have our own internal blog where we train people on cider and Crispin. It’s all done by [my wife] Lesley.

Friday, March 19, 2010

Well with Spring seemingly coming early this year, praise be, and outdoor baseball coming to Minnesota (let the sun shine on Joe Mauer) we wanted to invite you to an evening of ciders and gourmet slider burgers. A 6 innings delight, where every course will be a slider "burger", from appetizer through dessert. The menu prepared by Executive Chef Paul Lynch is a delight, and is attached. It is phenomenal. 

Tickets are $50 including gratuity and a $5 per head donation to Second Harvest Heartland food bank.

The evening is casual, and guests are encouraged to wear their favorite baseball regalia.

Crispin Cider Company cidermaker Bruce Nissen will also be in town to illuminate on the ciders and our vision of the future of (hard) cider in America.

Please book early, seats are limited. www.opentable.com or 612 547 6241. For more information visit www.FirelakeRestaurant.com

You are more than welcome to bring along your favorite Twins player.

Go TWINS!!! (and The Saints - we love 'em too).

Wednesday, March 10, 2010

Launch of Bonnie and Clyde made from heirloom apples.


(Fox Barrel) Bonnie. 5% ABV. Sexy, spicy Ginger & Black Currant. Bonnie is a the kind of girl who handcuffs you to the bed.
(Crispin) Clyde. 6.9% ABV. Clyde is the guy you handcuff to the bed. Or the prison bars.

Both ciders are unfiltered, and made from apple-wine using classic heirloom cider apples. Aged in Chardonnay oak barrels. The cider apple blend is as follows:
73% Yarlington Mill
13% Ellis Bitter
8% Chisel Jersey
4% Dabinett
2% Harry Masters Jersey 

Bonnie is 100% of the Heirloom blend. Clyde will have some unfiltered Crispin apple win added to boost the ABV. 

Tuesday, February 9, 2010

 

The Saint


The Saint Comes Marching In


Introducing Crispin® The SaintTM
Elevated Hard Apple Cider
With Belgian Trappist Yeasts & Organic Maple Syrup

The Crispin Cider Company (Crispin) continues to take hard cider to a higher level with another new genre-breaking cider, Crispin The Saint. The Saint is a truly unique cider that uses apple wine fermented with Belgian Trappist beer yeasts and is smoothed with organic maple syrup.
"Crispin has always been inspired by the truly innovative, and breakthrough, can do culture of the American craft beer industry," says Joe Heron, CEO of Crispin.  "The Saint is our homage to these pioneers."

Prepare to be converted.
The first creation by new Crispin Head Cider Maker, Bruce Nissen, The Saint is a uniquely debonair & elegant cider, a cider to convert skeptics.
Naturally fermented. Using a premium blend of fresh pressed apple juice, not from concentrate, and fermented with Belgian Trappist beer yeasts, The Saint boasts a sweet floral bouquet that develops a yeasty, herbal complexity.
The Saint is uncorrupted by added malt, spirit or grape alcohols, and is free of sugar, colorants, sorbate and benzoate preservatives, and is filtered cold for crisp refreshment.

Artisanal Reserve®. A small batch, hand-crafted, super-premium hard apple cider, The Saint is smoothed with pure organic maple syrup for a silky, sustained mouth-feel that develops complexity on the palate. The Saint is vinted to a 6.9 percent ABV for a full body, yet remains exceptionally easy to drink from the first crisp sip to the last drop.
Cloudy Filtration. The embodiment of artisanal style, The Saint uses rack-aged apple wine through our cloudy filtration process. Discerning drinkers will find residual apple wine sediment in each bottle for a rich full-bodied flavor that's true to the apple and good to the last drop. Give a full Bottoms-Up! tilt & swirl to disperse the apple-wine sediment evenly and to ensure an even taste profile through the entire bottle.

The Greatest Adventures Happen Over Ice
Crispin Super-Premium Natural Hard Apple Ciders are designed to be enjoyed over a glass of ice for crisply satisfying refreshment. The Saint continues this vision and is exceptionally smooth tasting over ice.
"The combination of super-premium ingredients and hand-craftsmanship yields a hard cider that's very, very good, with an elevated drinkability that is not sacrificed to overbearing complexity," says Bruce Nissen, COO and Head Cider Maker - Crispin. "The Saint is testament to a rapidly evolving US cider market that is reinvigorating America's Original Refreshment after years of dormancy.

About the Crispin Cider Company
In addition to The Saint Artisanal Reserve Cloudy Hard Cider, the Crispin Cider Company also produces European-style Natural Hard Apple Ciders in Original, Light and Brut varietals, as well as an additional Artisanal Reserve - Crispin Honey Crisp. The company recently acquired the Fox Barrel Cider Company and added the Fox Barrel line of superior flavored ciders - Pear & Black Currant. The company is based in Minneapolis, MN & Colfax CA.
www.CrispinOverIce.com & www.FoxBarrel.com

Contact Details
Roepke Public Relations
Press@RoepkePR.com


Heavy Table

 Heavy Table did a terrific article on cheese pairing with Crispin Cider, well worth a read.

http://heavytable.com/crispin-and-cheese-anatomy-of-a-pairing/

Tuesday, January 26, 2010

Crispin Cider Acquires Fox Barrel

Crispin Cider Company Acquires Fox Barrel Cider Company


MINNEAPOLIS, (January, 26’th, 2010) Crispin Cider Company (Crispin) announced today the acquisition of California based Fox Barrel Cider Company (Fox Barrel) in an all-stock transaction, terms of which are not disclosed.

The acquisition includes all assets, including the cidery located in Colfax, California, and liabilities,

“The Crispin Cider Company is now very well placed in terms of scale and diversified super-premium portfolio to compete at the highest levels within the global cider market. With the manufacturing & R&D capability located in our cidery in Colfax we can now accelerate our expansion plans across the US and beyond.”

“Our existing investment, positive partnership and friendship with the Fox Barrel deserved to be taken to a higher level in order to fully exploit the cider category, a category that continues to outpace other alcohol categories in terms of growth.” said Joe Heron CEO Crispin Cider Company.

INNOVATIVE TO THE CORE

The acquisition brings together two clear brand platforms through which Crispin will be able to comprehensively satisfy the refreshment needs of current and new cider drinkers worldwide.

The greatest adventures happen over ice; Crispin Super-Premium, Natural Hard Apple Cider. Serve over a glass of fresh ice and experience crisp, clean, pure natural refreshment.

Classically refined, and not styled as a traditional "sweet beer" beer alternative, Crispin ciders are crisp and clean, not sweet and sticky and never sacrifice superior refreshment for overbearing complexity. The Crispin product line is comprised of the classic “blue line ” varietals of Original, Brut and Light, as well as the unique new world Artisanal Reserve Cloudy Hard Ciders – Honey Crisp and The Saint.

Award winning, natural craft ciders; Fox Barrel ciders are considered the United States’ most decorated hard apple ciders, awarded multiple medals, including the California State Fair, West Coast Brewers Festival, the Great Lakes Olde World Syder Competition and the prestigious Three Counties International Cider Competition in Great Britain, amongst many other awards.

Fox Barrel ciders are available in original apple and reach their peak with the superb all natural flavors of pear & black currant.

Naturally superior; Crispin & Fox Barrel hard ciders are naturally fermented using fresh pressed apple juice, never from apple juice concentrate, from a premium blend of US West Coast apples, with no added malt, grape or spirit alcohol. Crispin & Fox Barrel’s all natural flavors are smoothed with pure apple juice or from natural organic sugar sources like honey or maple syrup, and contain no added colorants, sorbate or benzoate preservatives and are filtered cold for crisp refreshment.

“The combination of super-premium ingredients and hand-craftsmanship yields hard cider that’s as good as any you will find worldwide, with compelling drinkability and an engaging complexity,” said Bruce Nissen, founder of the Fox Barrel Cider Company and now COO & Head Cider Maker, Crispin Cider Company.

“The growth in the US cider category is attractive to investors, particularly when one looks at how undeveloped the US cider market is relative to the United Kingdom, Ireland, Europe and South Africa. We see a major opportunity in terms of the combined company’s innovation record, quality reputation and single-minded focus on superior in-market execution,” said Mr. Melvin Jay, United Kingdom investor in the Crispin Cider Company.




For more information: HYPERLINK "http://www.CrispinOverIce.com" www.CrispinOverIce.com and HYPERLINK "http://www.FoxBarrel.com" www.FoxBarrel.com

Contact Details

Roepke Public Relations
HYPERLINK "mailto:Press@RoepkePR.com" Press@RoepkePR.com
612 – 677 1717 (w)
612 – 677 1714 (f)

Tuesday, January 12, 2010

New packaging


We decided for the new year a slightly updated image was needed for our labels, the tree was made bigger and bolder, with the lettering a little bigger and clearer. We hope everyone likes them as much as we do.