“I think our professors would be proud,” Matt said.

Some of the ciders contain just one type of apple from a specific orchard, such as Appleberry Farm west of Madison, Munchkey Apples between Daleyville and Blanchardville, and Karberg Orchard near Cambridge. Others are a mix of varieties from different orchards, while others are blended with ingredients like raspberries, strawberries and hops. A few are aged in bourbon and rye whiskey barrels, and another is blended to taste like an Old Fashioned.

The opening of the business came after an arduous journey with multiple letdowns over two years. The Raboins thought they had a building in Blue Mounds but it was sold to someone else. Then came a plan to be part of the Mount Horeb Food Emporium, a collection of food producers in the building they now call home.

However, the emporium plan, a project by Southwestern Wisconsin Community Action in Mineral Point, never materialized and fell apart in 2017 after the Raboins signed a lease and after Matt quit his job and began renting freezer storage for the 4,500 gallons of juice he had pressed for an anticipated spring 2018 opening.