Welcome To

Reef Points Hard Cider

Reef Points is a small producer of hard cider located on the central coast of California. It is a creative vision shaped by adventure and travel on the high seas.


Our ciders are made from apples harvested from a family owned orchard near Santa Cruz, CA. We have blended and bottle-conditioned Reef Points to create a refreshing, 7% alcoholic beverage that is light, dry and crisp on the palate. All our labels, packaging design and imagery are originally conceptualized and hand drawn. The ciders reflect a unique creativity found in imaginative, quality practices.


Fluid Work

Kid Neptune

Crafted to represent our house-style, Kid Neptune is crisp, barrel-fermented, bottle conditioned and bone dry.

(Current Release)

6.9% Alc. by Vol.
22 Fluid Ounces

Kid Neptune Cider

Our Story

Reef Points was created by two friends, Patrick Martinez and Dane Jacobs. Pat and Dane share a passion for the ocean and enjoy spending countless hours in and around the water. Thus, the sea has become the basis for the imagery and marketing surrounding Reef Points Hard Cider.

Both Patrick and Dane bring a strong work ethic and ingenuity to the Reef Points project. Their ambition to build a creative, sustainable company has always been intrinsic to the effort.

Dane grew up on the Central Coast of California and has always had a deep respect and connection with the ocean. His refined abilities as a waterman have come through many years spent swimming, surfing, lifeguarding and sailing. These skills, requiring diligence and focus in all types of situations, have worked synergistically with his love of small business and quality representation. In 2010 he graduated from Cal Poly, San Luis Obispo with a degree in small business entrepreneurship. Shortly after graduating, he opened Red Anchor Charters, a small sailing charter business in Morro Bay which he runs to this day. In 2013 he and Patrick created a business plan for Reef Points and began the project with minimal funding.

Patrick has been fascinated by fermentation since his first sip of red wine. In 2007, the world of wine and spirits became a passion and an endless personal study. Over the years, he has worked internationally for wineries on the Central Coast of California, Australia and New Zealand. A zeal for cider developed after his health mandated a gluten-free diet. Impressed by contemporary cider producers in the Southern hemisphere as well as the traditional producers of Europe, he was captivated by the fermentation of apples. The artwork used in the packaging and marketing materials are his creative vision and original design.