Jaanihanso is a family owned cider house and orchard on a historic farm dating back to the 18th century. Our family bought Jaanihanso in 2000. Our knowledge of the farms history originates from the papers that we found from the house, and from older villagers stopping at our gate to reminisce about the “old days”.
The renovation story of the estate has been in sync with our own growing pains. Some years with larger construction works, some years not that much, but there has been constant mutual bettering. In 2013, when the last bits of the house had been refurbished, the car had to move out from its brand-new pigsty-turned-garage to make room for cider. Famously, a garage is the best place to start a venture.
An old and shabby collective farm era workshop that had always disturbed the view across our land, turned out to be the perfect location for Jaanihanso Cidery. We bought it, refurbished and moved in tanks and cider press. The second building on the premises became a tasting room, where we organize events and tastings.
The perfect soil around the cidery has started to fill with apple trees. First 5300 trees consisting of six different varieties of apples, three varieties of pears and some sour cherries have been planted and many more will follow.With the assistance of some of the leading growers and academics we want to get the best out of traditional local varieties. We are certified organic cider producers since 2016.
We have been making home cider for many years. Over the years these domestic experiments began to result in a product that gradually started to win over our summer lunches, dinners and social gatherings from other drinks. And then people asked us why dont we make some for sale. This lead to Alvar taking a cider course in Gloucestershire and later practising in Somerset at Burrow Hill. Our “cider-philosophy” is based on a principle that cider is a natural product and the more we can preserve of the natural in the final product the better and more complex it is. We try to nurture the natural fermentation for as long as possible into the process, add only what is absolutely necessary, and give the cider plenty of time to develop. We are focusing on bottle fermented traditional method cider.