Our Taproom is built around good cider and good company. With cider crushed, crafted, and poured on site, it’s a space that feels easy and genuine. From professional events to milestone celebrations, the Taproom offers a setting where conversation comes naturally.
Our Story
We are a southern Manitoba cidery, shaped by the land, good company, and a respect for taking our time.
Not everything starts with a plan. Some things start with paying attention.
Dead Horse Cider began along the banks of Dead Horse Creek in southern Manitoba, on land worked by generations before us. What began as a vegetable farm slowly made room for something new, guided by curiosity and a willingness to see what else might be possible
Marcus was stepping into his role as a fourth-generation farmer, learning from his family and building a business that could adapt with the seasons. The farm grew as opportunities did. A larger shop followed. Pumpkins, produce, and direct sales shaped the early years and grounded the work in practicality and momentum.
In 2016, an old apple press was brought onto the farm. Fresh juice came first. Then came the question of how to make something lasting from a harvest that never waits. That question led to fermentation, patience, and the first bottles of cider released under the Dead Horse name.
As the cidery grew, so did the craft. In 2020, Matthew returned home to Manitoba after years working in California as a sommelier. He joined Dead Horse at a moment of momentum, bringing a considered approach to flavour, balance, and how cider belongs at the table. What followed was not a change in direction, but a refinement of it.
Today, Dead Horse Cider is built on collaboration. Between orchard and craft, instinct and intention, family and friends. The work happens slowly, shaped by conversation, experimentation, and experience.
We make cider that reflects where it comes from and how it’s meant to be enjoyed.
This is our work, and it’s a privilege to share it.
