The fruit, the whole fruit, and nothing but the fruit
The story of FruitCraft.
Our journey has been adventurous.
My brother and I started The California Fruit Wine Company in 2009 with a few thousand dollars and a whole lot of courage. At the time, making fruit wine was a painstaking process - lots of trial and error and hundreds of hours hand-cranking fruit through our manual fruit crusher. And, of course, there was constant learning from occasional batches gone bad.
(Farmer's) Market tested.
From the moment we sold our first bottles at street fairs and farmers markets in San Diego, we knew we were onto something. Craft beer was just becoming the craze, a category ignited by creativity and variety. We realized people were thirsty for options.
Our customers loved that we were fermenting fruit, not just using cheap ingredients like grains! Since then, we have helped beverage enthusiasts of all types break free from the constraints of grape-based traditions by fermenting fruits like mango, pomegranate, cranberry and pineapple, creating an ever-expanding selection of all-natural, refreshing fruit wines and sangrias.
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