Haykin Family Cider raising Colorado’s cider profile

Family-focused Aurora cider maker brings apples from area orchards to local tables

By Cara Myers

When Talia and Daniel Haykin opened Haykin Family Cider on February 1, 2018, they weren’t chasing trends, they were pursuing a philosophy rooted in family, agriculture and craft. Their approach has carved out a unique space in Colorado’s beverage scene, resembling a boutique winery more than a traditional cidery.

The idea began simply.

Daniel and Talia Haykin

“We had some friends who went paleo and stopped drinking beer, so they started drinking cider,” Talia recalls. “We are really big sparkling wine fans and one day (Daniel) said I think I can make this.”

Their first attempt – a one-gallon batch made with pasteurized apple juice – was, in Talia’s words, “really bad.” But it sparked something. Daniel dove into research, experimenting relentlessly. About 18 months in, a turning point came.

“I realized that the output is only going to be as good as the input,” Daniel said.

“So we started buying apples from farmers at markets and grinding and pressing on our own,” added Talia. “That’s when it took a huge leap in quality.”

They began treating cider more like winemaking than homebrewing, and what started as a hobby quickly became something more serious. Encouraged by friends and family, they entered competitions, and won. Even before opening their doors, their ciders were gaining recognition.

That “stick to what we know” mindset continues to define their work. Rather than following trends or adding popular fruits, they focus on what they personally like drinking.

“What we make is what we enjoy,” Talia said. “As long as we continue to do that, I think people will get behind it.”

Their market strategy reflects that philosophy. While many cideries lean into casual taprooms, Haykin focuses on fine dining, targeting restaurants interested in pairings and prix fixe menus.

“Our intention was not necessarily to be big, but to be on the top shelf of ciders that can compete with the best wine on earth,” Daniel said.

At the heart of it all is family. The couple balances running the business with raising their three children, who are already involved. Their oldest began introducing himself as “David Haykin of Haykin Family Ciders” in preschool. Their second child, Eva, was born just six days after the cidery opened, and their youngest, Avi, is known as the “happiest little guy around.” Even the family pets – a Schnoodle named Soba and a Betta fish named Lox – have assumed roles as chief barketing officer and head of liquid assets, respectively.

“It’s definitely a team sport,” Daniel said with a chuckle.

Extended family plays a role, too. “There’s a fair chance someone you talk to when you come in is related to us somehow,” Talia added.

That hands-on, multi-generational approach extends to production. There’s no typical day, especially during peak season. Fall brings harvest and a surge of activity leading into the holidays. Fermentation can take four to six months, followed by extensive bottling. And as a branch-to-bottle operation, they handle nearly every step themselves.

Their portfolio reflects a wine-inspired approach, spanning kegs, Champagne-method sparkling ciders and dessert styles.

“Wherever someone is in their wine journey, we want to meet them there,” Daniel said.

The Haykins work with small, often family-owned orchards growing rare apple varieties not found in most grocery stores. While they prioritize Colorado fruit, they also source from Washington, Oregon, Michigan and even Normandy, France.

“We’re looking for the best farmers on Earth with the best apples,” Daniel said. “Farmer, growing region and variety all matter. It’s very similar to wine grapes.”

Despite that reach, their ingredient list remains simple: apples and yeast.

“Different apples can take on the flavor profile of different fruits,” Daniel said. “Our goal is to show that full range. I want to hit every note: bright, high acid, tannic, dark.”

While Colorado’s cider scene has contracted – impacted by hard seltzers and COVID-19 – Haykin has continued to grow. Milestones include medals at the Great American Beer Festival, placement on the menu at The French Laundry in Yountville, California, and a cider club that tripled in size during the pandemic.

Some of the most meaningful moments, though, are personal.

“I stood right here and bottled pregnant and with my babies wrapped in carriers,” Talia recalled. “Now they’ll come with me and push pallets around. They want to help label bottles and count.”

Looking ahead, the Haykins are focused on deepening what they’ve built: expanding club offerings, hosting more events and continuing to release thoughtfully aged ciders — including future vintages from their earliest batches. Yet through it all, their mission remains unchanged: to elevate cider, honor the craft and keep it in the family for generations to come.

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Myers is a freelance writer based in Centennial. A former arts & entertainment reporter, she has a passion for storytelling across music, film, theatre and dining. Alongside her writing, she also builds a career in parks and recreation, which keeps her closely connected to the great outdoors and local community. When she’s not working, you may find her hiking local trails, getting lost in a good book, catching a concert or simply enjoying a cozy night at home with her husband, Travis, and her stepdaughter, Luna.

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This story is in our summer 2026 print issue. Click here to read the full magazine.