We, the Schmiling brothers, grew up in the business and are now fortunate to own and operate it. As with many of a younger generation, (40s are still young to some), we have a short attention span. Experimenting with new products keeps engagement high and helps us to continually recreate a 50 year old business.This new brand begins with hard apple cider. Our family would annually press thousands of pounds of apples for various versions of apple wine. Pressing was not a fun job. The hammer mill sprayed apple chunks an easy 25 feet. It’s a cold, wet, loud, and messy process that makes for frozen hands and very long days. The upside is amazingly fresh apple juice. While the equipment is all still in-house for pressing, we are leaning on our local grower (Hillside Apples) to press for us for now.Upon the introduction of a wine bottling line with sparkling capabilities, we chose to apply apple wine making skills to hard cider. The first test batch, named Apfel, was awarded a Double Gold medal at the 25th annual Indy International Wine Competition. The cider went on to receive Best of Class in the Apple Hard Cider division. Read more about the award in our blog. The cider has been re-released shortly under a new Schmiling Bros. label.Other experimental batches include Bourbon-Barrel Aged Hard Apple Cider and Tequila Barrel-Aged Hard Apple Cider.
What is bounce? A number of traditional Wisconsin recipes exist which include a concoction of booze, sugar, cherries, and time. When bounce is ready, families traditionally share a jug of it, many times over the holidays. While our versions aren’t quite as traditional, they are legal to sell.
With a little time, we’ll be stepping into the world of distillates. Our long-range plan is to open a Cider and Spirits tasting room in the old barroom of our production facility. Directly above it on the second story, will be an environment to enjoy all of our liquid offerings. Watch for the Schmiling Bros. Liquid Emporium in a few years.