Guelph, Ontario


Revel Cider was born out of a love affair with natural fermentation that Tariq Ahmed discovered during a summer internship living on an organic vegetable farm.  During his downtime on the farm he played around in the outdoor kitchen and experimented with their old basket press, making naturally fermented pickles, mulberry wine, and in the fall came cider.

Through his own enthusiastic naiveté, the story of Revel Cider began.  Falling for characterful native yeast fermentations, there were no rules to abide by – instead, allowing everything to ferment with the organisms indigenous to the fruit and the cidery, impressing a sense of time and place on each harvest.

The fermentations have always been oxidative, more out of necessity than anything else.  They couldn’t afford stainless steel at the beginning, so they started with plastic and oak vessels. Learning to guide native yeast and bacteria with exclusively oxidative equipment has been an absorbing journey. Currently, they age the ciders and wines on tannic apple pomace and grape marc, protecting them from oxygen while infusing texture and salinity.

By allowing the microorganisms to breathe in their youth, and to slowly digest plant material as they age, a vibrant expression of life emerges.

These ferments are bursting with life and vitality.  They are true expressions of the fermented fruit, herbs, flowers, and their skins used in each cvuveé.  The availability will be forever changing.  When you order – it’s direct.  When we have enough for a full pallet – we will send you the cider.


updated – March 27, 2022



Mithras  Revel Cider


Mithras is a cider made with an extravagant amount of Niagara grown nectarines. Foraged sassafras branches for a soft sweetness, it’s a background character which lifts the fruit. Mithras has loads of nectarine aroma up front, with bright and lively stone fruit acidity. It’s dry and tart, with the Sassafras sweetness lifting the nectarines just enough to push it into the ‘fabulous*


MITHRAS  24 x 355ml | SKU #474186 |$4.08 | Available




Averill Creek Joue White


A Farmhouse Cider. Time and Place is the purest expression of the native yeasts from Revel.  It’s bright and tart, a blend of apple and wild yeast activity.

Long aging on crabapple pomace coaxes out quiet tannins and ripe orchard aromatics. Restrained yet elegant, this is the cider Tariq always wanted to make. 6%.

Time & PLace 24 x 355ml | SKU #388725 |$3.52 | Available



Averill Creek Joue White


Tart Montmorency cherries at their finest. Whole cherries were added to the cider and left to macerate for five months.  After this, the cider is like sipping on cherry blaster candies (without the sweetness), with grippy tannins and nuances of sweet almond and apple interwoven with funky aromatics of native microflora. 6%

SONATA  24 x 355ml | SKU #474186 |$4.08 | Available





To make Soif, Revel blended two spontaneously fermented ciders aged on cherries and strawberries and added almost one tonne of Zweigelt skins for an extra month of skin contact.

Zweigelt and Montmorency Cherries meld into plush textural bliss. Strawberry aromas waft over it all. The fruit acids here are bright and lively.

Zero grams of sugar. Wild fermented. 

SOIF | 12 x 750ml | SKU #474382 |$13.58 | Available




 Spring is a blend of 3 different ciders, aged on 3 different plums for about 7 months. Blue plums, Red plums, and Golden plums, all grown in Niagara. Spring also surprisingly smells like strawberry cotton candy, without being sweet.  No pasteurized purée here, just real fruit. The flavour is tart art — crunchy acidity meets plum stone tannins and a chewy-ness that feels adjacent to our favourite Provençal rosés. Wild fermented, zero residual sugar, vegan friendly.


Spring| 12 x 750ml | SKU #direct  |$15.39 | AvailaBle










Chardonnay Piquette was aged in apple water for 2 and a half months.

What’s apple water?  It’s water ice, frozen out of apple juice by leaving it outside in the winter.  Concentrating apple juice by freezing it (for a different project entirely). And since Revel doesn’t like to waste anything, they saved this ice-from-apple-juice and used it here, following the true ‘waste nothing’ spirit of piquette. They added a Seyval Blanc piquette later, made by steeping those skins in mineral-rich Guelph water for 8 days.

These bottles were finished with zero added sulphites, 100% wild fermented

  SEYVAL BLANC PIQUETTE| 12 x 750ml | SKU #Direct  | $15.39 | AVAILABLE






Willow is lightly sparkling pét nat (Vinho Verde or Txakoli levels of bubble) so revel wrote ‘perlant natural’ on the label. It’s glittery, not fully sparkling. 75% Seyval Blanc, 25% Muscat Ottonel and 5% perry, all wild fermented and bottled as a pét nat. The grapes were both fermented on skins (7 days for the Seyval Blanc and 5 days for the Muscat). The addition of pear juice at bottling allowed for a small amount of bottle fermentation for natural bubbles. Long ageing in glass has turned Willow into something incredible. Bottled without any sulphur whatsoever.

WILLOW  | 12 x 750ml | SKU #direct  | $23.59 | AvailaBle






Revel has been on a mission to make the perfect perry for nearly a decade now. (Perry = fermented pears aka ‘pear cider’ if you haven’t heard the term before ☺️. Perry is low in alcohol and acid (nature’s preservatives) so they found they had to be really careful with it. Bad perry is really bad, but great perry is incredible. Pera is incredible.

Pera is 100% Bartlett, and smells like a perfectly ripe pear — it’s powerful and intoxicating. There’s a fresh, floral note to it that’s so specific to tree-ripened Bartlett. It drinks like cutting into a pear at its absolute prime.

Pera is one you truly have to taste to understand.

Pera  | 12 x 750ml | SKU #direct  | $15.39 | AvailaBle