Vander Mill works with nearby West Michigan apple farms to source fruit. Every apple from each 40-bushel bin is thoroughly sorted and washed before being ground into “pomace.” The pomace is transferred to a press to be squeezed dry. Vander Mill only uses fresh juice when bottling sweet cider and fermenting hard cider. Established in 2006 as a small producer distributing regionally by Paul and Amanda Vander Heide, Vander Mill has grown with expansion of its production facility in 2012 and construction of a new production facility and tap room in 2016. Today, Vander Mill distributes to Michigan, Illinois, Indiana, Ohio, Wisconsin, Kentucky, Minnesota, North Dakota and South Dakota. Also offering food.
