Reserve

Indigeny Reserve sits on 160 acres of foothill countryside, o ering visitors breathtaking views courtesy of hiking trails along Phoenix Lake and leading to a Gold Rush-era mine, all in between sips of hard cider on the grounds’ shaded picnic area.

Jay and Judy Watson purchased Indigeny’s apple orchards in 2005 with the intent of producing organic apple crops, and soon, the pair decided to make hard cider with the apples that didn’t make the cut for allnatural apples.

Since then, Indigeny has grown to o er three di erent varieties of hard cider – a drier, yet sweet, organic cider, the refreshingly-sweet Extra Crisp cider and a blackberry cider, the sweetest of the three. Ciders at Indigeny are cra ed with a unique blend