Levi Danielson is the founder and cider maker at RAW Cider, based in Dayton, Oregon. With roots in the Driftless Region of Minnesota and a cidery nestled among cider apples and pears in the Willamette Valley, Levi’s story is one of wild ferments, place-based cider, and planting for the future – both in Oregon and back home.
Building RAW Cider
Levi’s path began in microbiology and health policy before a leap to France introduced him to wild fermentation and orchard life. After interning and later leading production at Dragon’s Head Cider in Washington, Levi launched RAW Cider in 2020 with méthode champenoise ciders that quietly matured during the pandemic.
Since then, RAW Cider has:
- Opened a year-round tasting room on an orchard in Dayton, Oregon
- Earned gold and silver medals for its first releases
- Focused on native yeast fermentation, minimal intervention, and orchard-first practices
- Planted and top-grafted cider and perry fruit in both Oregon and Minnesota
Pear Ambitions and a Regional Vision
Levi’s passion for perry is central to RAW Cider. With 60-year-old pear trees, now top worked with perry pear varieties and wild seedlings grafted in the Mississippi River Valley, plus collaborations in Hood River, he’s betting on American perry’s future.
He believes Hood River could become the “Domfrontais of the U.S.”—a new home for pear-driven sparkling ciders that mirrors the pear region in Normandy, France.
Listen to episode 313: Wild Yeast Fermentations | CiderCon 2022 featuring a panel discussion with Levi Danielson
Contact info for RAW
- Website: https://www.rawcider.com
Mentions in this Cider Chat
- European Union 100% juice movement – Sign the petition today! https://www.petitions.net/protect-european-artisanal-cider-and-perry
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