Dominic and Anna O’Reilly started Anna’s Cider in 2017 in an attempt to make a cider that was dry but also funk-free and approachable. Dominic, who grew up in the wine business in the Pacific Northwest and still works as a winemaker, found the transition to making hard cider an easy one. He still runs all the ferments while Anna, a self-described jack of all trades but master of none, has gotten her hands dirty in every aspect of the company, from cleaning tanks and running the bottling line to teaching herself Quickbooks and learning more than she ever wanted to know about alcohol compliance laws. She even personally trucked the first load of apples in the family car:
The O’Reillys made that first batch in November 2017, after several months of research, trial runs, and licensing. Only one month later, on December 4th, they lost their facility, equipment, and inventory, in the Thomas Fire.
The local community rallied around them, contributed to a Kickstarter campaign, and Anna’s Cider was rebuilt and operating again by February, 2018. Later in 2018 the Tombellis joined the team, and by the end of 2019 Anna’s Cider had expanded its distribution to cover almost all of Southern California.
And it all started in a little outbuilding on their property, with one tank and a few kegs.