Founder Wes Mickel was only 25 when he set out to establish Argus Cidery in 2010. A trained chef and hobbyist beer brewer, he created his first cider in high school using commercial brand apple juice and packaged yeast. After culinary school and working as a recipe tester for a star chef, he moved to Austin to start creating his cider operation. His first products used Texas-grown apples, until the cidery eventually moved on to include other fruit sources. Argus Cidery focuses on making “dry hard ciders, perrys, and other 100% fruit fermentables – never pasteurized – and free of added sugars”. The tasting room at Pauls Valley Road is also open to the public on Saturdays and Sundays from 12:00pm to 6:00pm. This is also the best place to test out their new, experimental offerings. They also offer cider by the flight or by the glass and sell bottles-to-go.