After years in the restaurant business, brothers Jason and Patrick Spears have opened Locust Cider. The new Woodinville tasting room is now open and Locust ciders have reached bar taps in a handful of Eastside and Seattle restaurants.

The success of the Spears brothers’ homemade hobby and love of cider are what spurred them to turn their passion into a cidery business. The Spears’ spent two years creating the right combination of fresh, smooth, and not-too-sweet ciders. Production of cider at the Woodinville cidery began in April 2015 and the family-friendly tap room opened in June.

“Locust Cider was created for people who like cider without the sour bite, making it ideal for cider enthusiasts and newbies alike,” said co-founder, Jason. “Our cider is cold fermented for several weeks with carefully selected yeast strains to preserve the fresh fruit flavor. The result is a balanced, drinkable finish that is smooth, never bitter.”

While the name may strike an odd chord to some, for Jason, locust have a personal meaning. As a 13-year-old, he was mugged while practicing his golf swing by four young men. After the attack, Jason was soothed by the sound of locust in the field as he waited for the police to show. Since then, locust represent perseverance and to live life without compromise.

Locust uses Washington apples in their cider and comes in four distinct flavors and can be found on the Eastside at the Woodinville tasting room, Jak’s Grill, The Hop and Hound, and 192 Brewing.

Locust Original Dry – a session cider with notes of clean apple, pineapple and the cider that started it all.

Green Tea Infused – a dry cider with Chinese decaf green tea to add bitterness and balance the apple flavors.

Dark Sweet Cherry – the sweetest cider that uses Washington dark cherries and dessert apple blend for a little bit of tart.

Summer Berry Cider – a light, crisp cider with a hint of blueberry for a sunny day outside.