Guthrie CiderWorks, which has been making cider locally since 2016, just opened its first tasting room at its Miramar production facility. Run by Horacio and Sara Devoto, who relocated to San Diego from Minneapolis, MN, the small-batch craft cidery is now expanding its offerings beyond its flagship extra dry cider, which has been available in bottles everywhere from Neighborhood in the East Village to Level2 at La Jolla’s George’s at the Cove, and its semi-dry cider, which has been on tap at bars including Hamilton’s Tavern and Common Theory Public House.
Head cider-maker Horacio focuses exclusively on dry-style ciders, which pair particularly well with food. The tasting room setup allows him to experiment with flavors; the opening lineup includes Cherry Zinga, which features cherry and cardamom, and the raspberry-orange Rubus Citrus, with future releases ranging from coconut-caramel to a mate tea version based on the traditional drink of Horacio’s native Argentina. Sara will also be creating infused cider “cocktails” for tasting room guests. The tap room, which will feature daily food trucks, will start by operating from 3:30 p.m. to 8 p.m. on Thursday, 3:30 p.m to 9 p.m. on Friday, and noon to 9 p.m. on Saturday.