Sonoma Cider has only been bottling and selling its distinctive ciders since 2013, when it was founded by the father-son duo of David Cordtz (a cidermaster with 20 years of experience) and Robert Cordtz. Now the company has debuted a taproom in Healdsburg (44 F Mill Street), where cider devotees can try a variety of craft ciders from Sonoma Cider and other producers.
The taproom, which has 23 taps, will allow the cidery to showcase some of its micro releases like a Gravenstein apple cider, and a bananaweizen (cider fermented with Hefeweizen yeast and banana), alongside a selection of beer and wine. There will also be a menu of food meant to pair with unusual ciders, focusing on French and Basque influences. Oysters, charcuterie and cheese boards, and deviled duck eggs lead up to heartier dishes to soak up the cider, like crab bisque and savory crepes.
Robert, the younger Cordtz, has been very much in charge of bringing a youthful approach to the brand, which offers organic ciders with flavors like habanero-lime cider, and a rhubarb gose in addition to a core selection of year-round offerings. The 5,500 square-foot taproom has a roomy, dog-friendly patio with 35 seats and a fire pit; indoors boasts 60 seats, and a glimpse into the cidery via fermentation tanks. Expect requisite bar games like giant Jenga and cornhole for cider-fueled competition.
Sonoma Cider is now open daily for lunch from 11 a.m. – 3 p.m. and dinner 5 p.m. – 9 p.m.; happy hour is offered daily from 3 p.m. – 5 p.m.