Whether their focus is beer, wine, or a particular spirit, bars here have always enjoyed specializing. But despite our town's reputation as ground zero for drinking trends, we've never had a bar exclusively focused on cider– until now. Upcider is the brainchild of Ozzie Gundogdu and Omer Cengiz, Turkish natives who both moved to SF in 2004 and met while working at Les Joulins Jazz Bistro. When they noticed that SF was without a cider destination, the former roommates decided to strike out on their own and create one. "It was a missing concept in the market," says Gundogdu. "In the entire United States, there are just a couple of cider bars, and the Bay Area had none."
Carl Sutton has been making wine since 1996 and vermouth since 2008, but his company's newest offering is its first to deviate from the grape. Unpasteurized, unfiltered, and made with fresh Sonoma County apples, Sutton Cellars' hard apple cider is a refreshing, acidic take on the holiday classic, perfect for pairing with rich holiday foods.