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Monday 12pm - 4pm Tuesday 12pm - 4pm Wednesday 12pm - 10pm Thursday 12pm - 10pm Friday 12pm - 10pm Saturday 12pm - 10pm Sunday 12pm - 6pm

Revel Cider

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Guelph, ON
Revel Cider

Fruit, flowers and feelings. instagram.com/revelcider

twitter.com/revelcider

04/28/2026

We bottled an incredibly juicy little thing the other day. Meet Strawberry Vidal Piquette.

Piquette, of course, is where you take once-pressed grape skins, soak them in a small amount of water, and press them again to make a ‘small’ wine.

We did exactly that with last year’s Vidal Blanc, but the year was so hot that this Piquette still ended up at 6.5%.

We added a splash of strawberry cider too. Interwoven with the honeyed aroma and delicate tannins of the Vidal, it’s so so juicy, and almost chewy.

I love it, and I’m a little surprised at how good it is every time I taste it. Each sip is like a dog with a tongue of dopamine licking my brain.

Find this piquette online or at the fermentory in Guelph now.

03/29/2026

I love how strange blackcurrants are. A rich, dark fruit that tastes like berries, white flowers and Sauvignon Blanc is delightfully confusing.

They’re one of the most complex berries I’ve ever encountered, so of course my first instinct is to ask ‘how can we push these even further?’

Well, blackcurrants and Cabernet Franc were made for each other. Peas in a Pod, as it were.

This year’s Peas in a Pod is a blend of blackcurrants, apples, Cabernet Franc and a small amount of De Chaunac wine. Cab Franc is peppery and herbal while De Chaunac lends familiar, tart cherry.

Each fruit walks a perfect tightrope, taut with the energy of last year’s sunbeams.

Peas in a Pod smells of dried cascara and hands sticky with passionfruit. Something deep and floral jumps out on your tongue, like an orca cresting the waves wearing a giant crown of wildflowers.

Peas in a Pod is available online and at the cidery in Guelph now.

03/27/2026

Come get married in our hall! We love ‘em all, big or small! Fill out a form, don’t even call! (Or do, we love a phone call).

With space for up to 130 people, your next wedding, anniversary or birthday bash is just one click away (link in our bio).

We can’t wait to host you.

(Dr. Seuss rhymes are extra.)

03/18/2026

Sale 🌱

We turn 11 this week, and we got you something. From now till midnight March 22nd, take 10% off all home delivery orders $150+

You’ll get the same if you visit our bottleshop in person, at the cidery in Guelph.
~
Thank you all so much for all your support. When I started this thing over a decade ago, I had absolutely no idea what I was getting myself into.

It’s been the adventure of a lifetime. Here’s to another year.

✌🏾 Tariq

03/17/2026

We just bottled the last of Txotx, our take on Sidra Natural.

In the Basque region of northern Spain, cider has an exceptionally long history. For centuries, cideries there have been pressing apples and fermenting them in large chestnut casks. In the spring, the cideries open to the public for an event unlike anything else in the world, called Txotx.

They open the fermentors up, cider shoots out, and you catch it in your glass from a few feet away. I’ve had the incredible opportunity of experiencing it a few times now.

Afterwards, cideries bottle the cider still, often with a special cork that doubles as a spout so that bars, restaurants and folks at home can pour the cider from a height, splashing it into their glass just like during Txotx season.

We brought these same corks in from Spain to use on our version, made from a blend of 4 vintages spanning nearly a decade (from 2016 to 2025).

The most recent vintage in it is straight Dolgo crabapple, a bittersweet varietal with notes of citrus and loam. Barrel sweetness and body give the lemony acid a delicious base, while pouring from a height brings out notes of muddled papaya and sweetgrass.

Find Txotx online and at the cidery in Guelph now.

03/16/2026

We’re looking for a Toronto-based Sales Rep!

If talking about liquids made from all of the wonderful things that grow in Ontario sounds like your dream job, we’d love to hear from you.

Find the full posting on our website and at the link in our bio.

03/12/2026

LONDON! We are having a little Revel event next week at , to celebrate Revel’s 11th anniversary. 🎉

Tariq will be there on Thursday March 19th, but come by any time next week to try some very special draught ciders, and 10 different Revel bottles in the fridge, including a special back vintage from 2022.

Hope to see you there! 🎂

02/08/2026

There’s nothing more intimate than putting something into your body. Smelling, and tasting are tied right into the deepest parts of our mind: our memory.

If I can inspire even one person to have a greater appreciation for the amazing biodiversity of life, by handing them a glass full of seasonal fruit and foraged flowers, then I’ll know I’ve done something good in this world. That I’ve played my small part on this planet well.

I can write about plants forever. But the most special part of what we do, is always the people. It’s how we connect and relate to each other, how we break bread and share ideas, and our feelings. How we come together.

Eating is arguably even more important, in that context. So, let’s eat.

We’re having a little dinner with Caraway Culinary at Revel on Valentine’s Day. And another in Toronto at Old York Tavern on February 25th.

Chef Gabby of is cooking at Revel on February 14th. Reserve your spots at the link in our bio. We’re pairing her food with cider, wine and our Nocino.

And on February 25th, I’m headed down to Toronto for a 5 course dinner and cider pairing with Chef Rami of . Link in bio to reserve for Toronto as well.

I hope to see some of you in the next couple of weeks ♥️

01/29/2026

Well, the secret’s out! is coming to Guelph for our next drag show—our FIRST EVER DRAG BRUNCH, with ! 🎪

Our local mom .xo will be hosting with special performers .d.spectrum and

And Chef Gabby will be serving and incredible circus brunch menu too! ♥️

Come to the big (dom) top! 🤡🤹‍♂️♠️ Tickets at the link in bio.

I’m sure they won’t last long!

12/06/2025

The Space Between Words is our last foraged vermouth of the year.

Anyone in the world can make vermouth with imported spices, but I’ve always felt that it’s more interesting to use seasonal, local ingredients.

The Space Between Words is made from a base of Sauvignon Blanc, Chardonnay, Vidal, De Chaunac, apples, cherries and blackcurrants.

The botanicals here are lavender, lemon verbena, juniper, wormwood and French sorrel.

It is a bittersweet blend of fruit, flowers and feelings. Anise-y wormwood takes the lead in the nose, with lavender and lemon verbena as secondary notes. Each wine grape lends their own unique fruitiness, from tropical lychee, to tannic currants, to spiced cherries.

It is perfectly balanced, delicious on its own or in a cocktail. In my opinion, it makes for an incredible negroni or spagliato.

Find it online or at our fermentory in Guelph now.
~
On the name: a friend once told me that some of the most revealing communication happens in the space between words. The pregnant pause, the excited breath, the quiet stare. It feels true for human communication, but it’s also the only way they any of us communicates with plants. Within the absence of words.

Each of our vermouths, cider and wine, have always been about celebrating as many Ontario grown species as possible. This one is no different.

Address

62 Dawson Road
Guelph, ON
N1H1A8

Opening Hours

Monday	12pm - 4pm
Tuesday	12pm - 4pm
Wednesday	12pm - 10pm
Thursday	12pm - 10pm
Friday	12pm - 10pm
Saturday	12pm - 10pm
Sunday	12pm - 6pm

Website

http://revelcider.ca/

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