Black Diamond Farm and Redbyrd Orchard Cider’s Black is Gold

It has been far too long since I’ve gotten to share anything by Redbyrd Orchard Cider, and even Black Diamond Cider hasn’t graced the blog recently enough. I was thrilled to learn of their first annual collaboration: Black is Gold.

Black Diamond Farm and Redbyrd Orchard Cider both anchor the Finger Lakes cider scene; they are each based nearest to Trumansburg, New York. You can find plenty of introductory info on both orchards and cideries in earlier entries. I encourage you to go back and check them out. Both of these ciders are special endeavors that produce delicious ciders.

Here’s my list of Redbyrd Orchard Cider reviews:

Celeste Sur Lie 2015:

The Andromeda Crab:

Their presence at an all FLX pairing dinner:

The North Star:

The Starblossom:

The Dry Harvest Cider 2013:

The Wild Pippin (my #1 cider of 2014, the Wild Pippin):

Visit Redbyrd Orchard Cider online here:

And the full rundown of Black Diamond Cider Reviews:

Black Diamond Cider’s 2018 Rosé:

Shin Hollow:


Geneva Tremlett’s:

Somerset Jersey:



Porter’s Pommeau:



Learn more about Black Diamond Cidery online here:

The BIG Project: A Collaboration Cider is called Black is Gold. Here’s how the label describes the cider.

Black is Gold

Semi-dry Carbonated Cider

The BIG Project: An Annual Collaboration from Black Diamond Farm and Redbyrd Orchard

Made with love and care in support of the fight for racial equity and justice

The first year a blend of Goldrush, Tremlett’s Bitter, Wickson Crab, Harrison, Dabinett, Roxbury Russet, Black Oxford, Suncrisp, Razor Russet.

8.0% Alc/vol 750ml

Appearance: shining gold, brilliant, few visible bubbles

This cider looks warm, shining, and totally brilliant. The color is a toasty gold. I can see some bubbles; they are very active and tiny. What instant appeal!

Aromas: lemon, baked apple, peach, breadcrumbs, minerals

It was fun picking out aroma notes in the Black is Gold. I noticed lemon, bread crumbs and minerality. One of my co-tasters zeroed in on the baked apple and ripe peach notes. The cider smells cleanly inviting and fruit but complex.

Dryness/sweetness: Semi-dry

The Black is Gold tastes semi-dry: exactly as the label said it would. I get enough sweetness to open up the layers of flavor and fruit but not more than that. The sweetness isn’t distracting at all.

Flavors and drinking experience: bubbly, tannic, high acid, tropical fruit, citrus, balanced

This cider! Oh my goodness, I love this. The Black is Gold blooms into a full lush experience centering on tropical fruit, sweet citrus, and juicy acidity. The cider is delightfully bubbly too. The tannic presence helps to anchor the cider, maintaining a sophisticated sense of balance.

What a complete delight! The tropical fruit notes keep me coming back for more sips, and the ciders lovely clean finish just keeps making me smile. I’m really digging this collaboration. The Black is Gold brings everything I enjoy to the experience: tart clean citrus, awesome bubbles, structural tannins, and enjoy fruit to keep everything fun and lively.

We paired the cider with pasta, marinara sauce, and homemade veggie meatballs. Having all of the lightness from the bubbles and cutting acidity made for a remarkably good pairing. This cider is something special!


Bauman’s |Oregon’s Destination Farm Cidery

Christine Walter is the cidermaker and visionary of Bauman’s Cider. She grew up on an apple farm in Oregon runned by her family. As she tells it, Angry Orchard’s “Crisp” was the first cider she ever tasted and it was a wake up moment that helped her realize that her family could ferment and sell cider too.

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Christine Walter

Bauman’s is a destination farm these days with a farm stand and events taking place year round. It has a deli coffee shop, bakery, garden center, country store and now a cidery.

In 2015 she took the well know cider course by Peter Mitchell.

The family was already pressing 50,000 gallons of fresh pressed apple juice. The first year the cidery used 3000 gallons, the next year 10,000 gallons, in year 3 the cidery used 50,000 which required her to source apples from off the farm. In short she went from the classic Peter Mitchell model of a basic 10×10 foot cidery to a 3000 square foot operation. Despite the added space, she sees the need for more. Christine’s rough estimate of current juice used in production is round about 100,000 gallons – twice the amount pressed at one time for just the fresh juice market.

Here the full story as told by Christine in this episode from her Great, Great Grandmother’s homestead. Her Great Grandfather Stephen lived his whole life on the farm and also made cider back in the day. Stephen is actually the man standing on all of Bauman’s flagship cider labels.

Bauman’s Cidery Goal & Products

The goal is to remain a local product and not look to produce or the wider market outside of Gervais, Oregon.

Cider Chat ep 296 Christine Bauman 200x300

Flagship Cider

  • Loganberry – hear Christine explain how to process Loganberries for cider, a bit of history of loganberries at Bauman Farm.
  • All our Berries – blend of all the delicious berries that Bauman’s can supply!

Traditional Ciders at Bauman’s

  • Small batch (100-300 gallon) single varietal ciders

Contact Bauman’s Cider


Address: Bauman’s Cider at Bauman Farms
12989 Howell Prairie Rd NE,
Gervais, Oregon 97026

Mentions in this Chat

  • Northwest Cider Club – The final special cider box for the end of the year 2021 features Montana, Idaho ciders in the Discover Box and Elevated Box

  • CiderCon2022 – sign up today for the Richmond, Virginia cider conference
  • The Place cider – a cider bar in Portland, Oregon
  • Audio clips from Season 3 of Cider Chat

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