In Decideret we make wild fermented ciders, brutes and fruit pét-nats. We use surplus garden apples and organic certified fruit from the best orchards in Denmark. We make enjoyable vinous ciders with little intervention with an aim to push the boundaries for what cider can be. Our cuvées are vinous, dry but at the same time juicy like a pét-nat. They can be quite different from what is normally perceived as cider. We want to prove that apple ciders and fruit pét-nats can be as complex and vinous as wine, quenchy as kombucha, sour as lambic, and as fruity as freshly squeezed juice. We crush and press apples (and other fruits), ferment juice into cider, and bottle it. Some ciders are to be drunk young, others gain in complexity when aged in oak or through macerations with the apple pomace or fruits like cherries or grapes. Our ciders and fruit pét-nats are all wild fermented and made from organically farmed Danish fruit with little intervention. Our focus is on craftsmanship, experimentation and reducing food waste. GARDEN APPLES AND ORCHARD FRUIT Every year, in the gardens of Denmark, 5 million kilos of apples fall from trees and are abandoned. On the island of Fyn (Funen, eng) there is a long-standing tradition of handing in surplus fruit to the cidery in Ørbæk where apple donors sign a paper stating that no pesticides have been used. This is ecology and old school reduction of food waste without a label. We have filled some of our fermentation tanks with juice from these crispy garden apples and have now started our own apple collections in Copenhagen and Aarhus. We also cooperate with some of the best organic orchards in the Eastern part of Denmark to be able to work with the most interesting apple varieties for our ciders.