ANXO Cidery & Pintxos Bar—a combined bar, restaurant, and cidery—is the latest to join D.C.’s raft of new breweries and distillers.

The city’s first cider producer will be located at 300 Florida Avenue NW in Truxton Circle, a neighborhood that is belatedly seeing the influx of new residents and development that have become a familiar sight in neighboring Shaw and Bloomingdale.

Siblings Sam and Rachel Fitz are joined by co-founding partners Cooper Sheehan, Tim Prendergast, and Brad Walker. Veterans of D.C.’s craft beer scene, Fitz and his partners are excited by the renewed interest in cider and its nascent prospects.

“We’re still not sure what it’s going to be as a product,” he said. “It will be fun to help shape its future.”

Cider—essentially apple wine—was the drink of choice in colonial America, but it declined in popularity as the country’s penchant for beer grew. The Prohibition Act was really the death of the industry, though, as orchards stopped growing apples suitable for ciders. Now, ciders are seeing a resurgence, aided by their gluten-free properties.

But the ciders that ANXO plans to produce will be a far cry from the sweet stuff you find on grocery shelves, which have added sugars.

“We are interested in a considerably more dry cider, a lot more flavor coming from yeast, fermentation and high quality apples,” says Fitz.

They plan to take advantage of the area’s rich cider history by organizing foraging events where volunteers go out and pick apples from trees that were once a part of family farms’ small orchards. They will be used in the cidery’s first batches, due out next spring.

In the meantime, ANXO is working with Maryland’s Millstone Cellars on a collaboration that they will have ready for their planned “late 2015” opening.

“Our production will be really small, under 1,000 gallons a year,” says Fitz. The majority of it will be poured on draft in-house, but a limited number will be available for sale.

Fitz says he hopes that ANXO won’t just be a draw for cider enthusiasts, but a neighborhood watering hole as well.

“It is important that we become a solid member of the community we are joining,” he said. “We are likely to offer discounts for people who live in the area or attend community meetings.”

In addition to a 25-seat bar on the first floor, there will be a 40-seat dining room upstairs. The Basque-inspired cuisine will include pintxos (small plates from the region) as well as heartier dishes, like a 25-ounce cider house steak that is meant to be shared.