A spring house, for anyone who has not needed one, is a small stone or wood building built over a natural spring, used for centuries across Appalachia to keep milk and butter cold before refrigeration existed. Tumbling Creek borrowed the name for a cider, which is a fairly specific piece of regional history to build a label around.
Springhouse is a semi-sweet cider at 7.5% ABV, made with cider apples grown at Kelly Ridge Farms specifically for complexity and body: Harrison, Virginia Hewes Crab, and Ashmead's Kernel among them. Those are not filler apples. Harrison was one of early America's most prized cider apples before it was considered lost for most of the 20th century, rediscovered only a few decades ago, and Virginia Hewes Crab dates back to Jefferson's own orchards at Monticello. Sourcing both says something about how much Tumbling Creek cares about the base ingredients here.
Available now out of the Abingdon taproom, and shippable if you're not nearby.