Revel Cider & ibi Wines

NV · Sparkling · White · 6.5%

A Canadian take on French perry. Off-dry and lightly sparkling with fine tannins, each sip evokes the French countryside. Aromas of nutty Bosc pear skins and concentrated Asian pear are balanced by residual sweetness, with notes of quince, guava, and magnolia flowers emerging as it warms in the glass. Produced in tiny quantities and typically sold locally, French perry is one of the world's rarest cider styles; this interpretation showcases the elegance and complexity of the tradition.

Inspired by a 2022 trip to Normandy, this off-dry pear cider is made from tannic pears grown just north of the winery, blended with pears from Niagara and apples from Ontario. The blend is wild fermented and bottled just before fermentation completes, preserving the pears' natural sugars. Each bottle is heat pasteurized for stability due to the residual sweetness. Ingredients: pears, apples. Gluten free, wild fermented, vegan.

NV · Sparkling · White · 6.5%

A cider aged on orange wine skins. Weighty and richly textured, Line Drawing echoes the character of orange wine while remaining distinctly cider, carrying apricot, honey, and peach-tea notes. It evokes yarrow flowers, white tea, ripe peaches, and wildflower honeycomb.

Orange wine was made by fermenting Vidal and Seyval Blanc on their skins; the skins were then transferred to the cider and left for about three months. The apple blend of Honeycrisp, Northern Spy, Red Prince, Jonagold, and a few others provides the perfect base for the apricot, honey, and peach-tea character of the grape skins. Ingredients: apples, grapes. Gluten free, wild fermented, zero added sugar, vegan.

NV · Sparkling · White · 5%

A cider made with an extravagant amount of Niagara nectarines. Loads of nectarine aroma up front, with bright, lively stone-fruit acidity. Dry and tart, with a subtle herbal sweetness that lifts the fruit and adds body. It drinks like a picnic in a wildflower meadow under soft sunlight: quintessential summer, a warm day with no agenda.

Organic sweetgrass from Revel's garden adds a soft, herbal sweetness that lifts the nectarines to new heights. Ingredients: apples, nectarines, sweetgrass. Gluten free, wild fermented, zero added sugar, vegan.

NV · Sparkling · White · 6.5%

A cider with blackcurrants, De Chaunac, and Cabernet Franc. Huge blackcurrant aromas with underlying notes of vanilla and wildflowers. De Chaunac lends bright acidity while Cabernet Franc brings tannin and complexity. The best damn “Lambrusco” you've ever had.

Revel's first use of blackcurrants in fermentation. Because De Chaunac and Cabernet Franc are often described as having blackcurrant-like aromas, Revel blended them with real blackcurrants. Ingredients: apples, blackcurrants, grapes. Zero residual sugar, gluten free, wild fermented, vegan.

NV · Sparkling · White · 5%

A collaboration between Revel and Bar Volo, and Revel's first cider with a touch of residual sweetness. Inspired by traditional UK-style cider, Sidro keeps a gentle kiss of natural apple sugars to balance bright malic acidity and soft, restrained apple tannins. Fresh, juicy, and delicious.

Fermentation is arrested by chilling the cider to 0°C (32°F), preserving its natural apple sugars. It is then blended with a finished cider made from Kingston Black apples for added tannin and texture, leaving just a few grams of natural residual sugar. Ingredients: apples. Gluten free, wild fermented, unfiltered, vegan.

NV · Sparkling · White · 6.5%

A dry, tart, and highly aromatic cider blending two spontaneously fermented ciders aged on cherries and strawberries. Maréchal Foch grape skins and Montmorency cherries create a plush, textural cider with vibrant strawberry aromas. Bright, lively acidity highlights flavors of fresh strawberries and cherries. Dry and tart with zero residual sugar, Soif is an easy-drinking, thirst-quenching, quaffable refresher.

A blend of two spontaneously fermented ciders aged on cherries and strawberries, with almost a full tonne of Maréchal Foch grape skins added for an extra month of skin contact. Ingredients: apples, cherries, strawberries, grape skins. Zero sugar, gluten free, wild fermented, vegan.

NV · Sparkling · White · 11%

Revel's seasonal sweet red vermouth, crafted with 100% Ontario botanicals. A bittersweet blend of fruit, flowers, and feelings: anise-like wormwood leads the nose, while lavender and lemon verbena add aromatic complexity, and different grape varieties contribute layers of fruit ranging from tropical lychee to blackcurrant and spiced cherry. Beautifully balanced between acidity, sweetness, and bitterness, it is equally at home on its own or in cocktails, especially a Negroni with a citrus-forward gin.

Rather than relying on imported spices, Revel showcases seasonal local botanicals for a distinctly Ontario expression of vermouth. Made from a base of Sauvignon Blanc, Chardonnay, Vidal, De Chaunac, apples, cherries, and blackcurrants, with botanicals of lavender, lemon verbena, juniper, wormwood, and French sorrel. Ingredients: grapes, apples, cherries, blackcurrants, lavender, lemon verbena, juniper, wormwood, French sorrel. Gluten free, wild fermented, unfiltered and unfined, vegan. Sediment is natural.

NV · Still · White · 12%

Arlo NV is the white companion to ibi Wines' Adora red, both produced by the Revel Cider team in Guelph, Ontario. Revel was founded in 2014 by Tariq Ahmed while he was a Plant Sciences student at the University of Guelph; ibi is the wine project that emerged from the cidery's existing tanks and native-yeast culture. Arlo is built around farm-grown and foraged Ontario fruit, fermented exclusively with the indigenous yeasts already present on the fruit and within the cidery's working environment. No additives, low-intervention throughout. Composition shifts release-to-release as a function of what the foraging and farm partnerships yield in any given year. 12% alcohol; a clean, savoury, distinctly Ontario natural-wine white for accounts looking outside the standard French / Italian / Spanish frame.

Native-yeast (indigenous) fermentation, allowing the organisms naturally present on the fruit and within the cidery to drive the ferment. Low-intervention cellar; no additives. Composition combines farm-grown and foraged Ontario fruit; mix shifts release-to-release.

NV · Still · Red · 12%

ibi Wines is the wine project of the Revel Cider team in Guelph, Ontario, the cidery and fermentery founded by Tariq Ahmed in 2014 while he was a Plant Sciences student at the University of Guelph. ibi's working model is to combine farm-grown and foraged Ontario fruit with native-yeast fermentation in the cidery's existing tanks, exploring what Ontario terroir produces when handled like a French natural-wine estate would handle it. Adora NV is the project's red, built around fruit sourced and fermented within Ontario; given Revel's foraging and blending approach, exact composition shifts release-to-release. Native-yeast fermentation, no additives, low-intervention throughout. 12% alcohol; a Canadian natural-wine expression for accounts wanting non-French, non-Italian options.

Native-yeast (indigenous) fermentation, allowing the organisms naturally present on the fruit and within the cidery to drive the ferment. Low-intervention cellar; no additives. Combines farm-grown and foraged Ontario fruit.

NV · Still · Amber · 20%

A black walnut liqueur made from unripe black walnuts foraged across Ontario during two weeks of midsummer. Chocolate and vanilla lead on the nose, followed by sweet anise and minty nepitella. The finish reveals yarrow and dandelion, with subtle citrus and a delicate bitterness supported by soft walnut tannins.

The unripe walnuts contribute rich chocolate and vanilla notes, complemented by sweet organic botanicals including nepitella, birch bark, anise hyssop, and dandelion; yarrow and marigold add delicate citrus that brightens the palate. Ingredients: apples, strawberries, cherries, grapes, unripe black walnuts, nepitella, marigold, anise hyssop, birch bark, yarrow, dandelion. Gluten free, wild fermented, unfiltered and unfined, vegan. Sediment is natural. Refrigerate after opening and consume within 30 days.