No Boats on Sunday Cider


“It’s the simple things in life that bring us the greatest joy”

Andrew Peller’s words have served as the core value of “Andrew Peller Limited” since 1961, when he established the winery—then called “Andres Wine” because of its similarity to his baptismal name, Andreas, but with a slight French air. The winery would later grow across the country from British Columbia to Nova Scotia. Now run by the grandson of Andrew Peller, John E. Peller, the family-owned business, though substantially bigger than when it humbly opened, still relishes in the down-home feeling of personal relationships with clients. XOXO, Copper Moon, Peller Estates, and French Cross are just a few of the beloved products it has made available to Nova Scotian families.

In 2015, the company celebrated its 50th anniversary in Truro by donating $30,000 between the Children’s Wish Foundation and Pier 21. The Pier was the arrival place of Andrew Peller, who arrived from Hungary in 1927 with just five dollars to his name. The company’s commitment to local community is evident not only through its generous contributions to local charities, but also in its commitment to locally produced ingredients in its newest product: No Boats on Sunday Cider. Drawing from Nova Scotia’s history as a military port and a base for the large fishing industry, boats are a typical part of many Nova Scotian residents’ day-to-day lives. The white sails and fishing vessels are common images out on the harbour, and have been since Peller arrived in the province. No Boats on Sunday’s name stems not only from Nova Scotia’s tradition of taking Sundays as a day of rest, but also uses the crossed oars on its logo as a means of telling its drinkers that today is not the day for hard work and it’s time to temporarily “put up the oars” and enjoy a refreshing cider.

Nova Scotia has a long history of cider-making, and through its 50 years in Truro, APL has perfected what it considers the ideal combination of ingredients. Using only locally grown apples fresh from Nova Scotia’s orchards and quality hops from the province’s farms, the cider boasts 100% locally-resourced ingredients. These high quality products make a perfect craft cider that is medium-bodied with a crisp, lasting finish. Their new cider has officially hit the shelves at select NSLCs. Oars Up!

No Boats on Sunday Cider, 500 ml, $3.99

We chat to the team behind Bulwark, Nova Scotia’s most popular locally crafted cider.

 Serve Cider with Sunday Dinner

The spirit of No Boats on Sunday is to take a day off work, and relax with family and friends. What better way of relaxing on Sunday is there than a delicious Sunday dinner? Cider is surprisingly good with food. Lighter, crisper, drier styles are great served with a pre-dinner charcuterie board featuring fresh cheeses such as goats milk cheese, Chevre or a local quark. Dry ciders can also be used to make a tangy vinaigrette which would be perfect for a simple salad. Medium-dry ciders can go with fuller flavours. They’re great with fish such salmon but also strike a great balance with similar sweetness of pork. Try matching No Boats with Sunday with pork roast, sausages or try our featured No Boats on Sunday Glazed Pork Chops recipe.


No Boats on Sunday Glazed Pork Chops

  • Serves 6
  • Prep time: Less than 30 minutes
  • Total time: Less than 30 minutes 


  • 6 large pork chops
  • Salt & pepper to taste
  • 1 bottle No Boats on Sunday cider
  • 1/3 cup maple syrup
  • 1 tbsp Dijon Mustard
  • Knob butter

Directions: Preheat a barbecue to medium-high or set a grill pan over a medium-high heat. In a small pot, placed over medium-low heat, combine the cider, maple syrup, Dijon mustard and butter. Warm while whisking. Season the glaze with salt and pepper, to taste. Season pork chops and then on grill. Grill for 4 to 6 minutes. Turn once to achieve crisscross grill marks. Brush with glaze while grilling. Flip the pork chops and cook for another 4 to 6 minutes, again turning once and brushing with glaze. Remove pork chops from grill, and let rest before servings. Give a final brush with an remaining glaze.

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