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Around 55 BC, Roman Emperor Julius Caesar discovered that Celtic Britons were making a delicious drink from native crabapples. They weren’t the first—human beings in other pockets of the globe likely began turning locally grown apples into an intoxicating drink millennia earlier.
But those pockets didn’t have a Caesar-sized mouthpiece.
It’s never a bad thing, when, in the course of shaping history, a historical figure discovers a product he loves and spreads the word about it in other parts of the world he conquers. So, in a sense, Caesar may have helped pave the way for the hard cider renaissance currently underway in the U.S.
Here in New York State, home to more than 125 licensed cideries, that not only means big flavor, it means big business. The New York Cider Association estimates that New York cideries deliver a $1.7 billion annual economic impact, with more than 6,100 direct jobs. Thousands of acres of apples are cultivated, and growers and cidermakers are defining and shaping the culture . Tastemakers around the region and in New York City are taking notice.
“The Hudson Valley has been a leader and trendsetter this time around,” says drinks expert and Hudson Valley resident Carlo DeVito, author of the 507-page Drink the Northeast: Breweries, Distilleries, and Wineries. “And really, the Hudson Valley has a strong and long history of cidermaking dating back to the colonial era, when people used old English techniques to make Ciderkin or Scrumpy.”
But while Caesar may be the O.G. cider influencer, there are many others shaping the palates of contemporary cider drinkers. We reached out to a handful who know the best places to find fermented apples, and tapped them for their insights.
For more inspiration, hit the New York Cider Association’s new Cider Finder app, and with guidance from our cider experts on the next few pages plan a trip to target several cideries in a day or long weekend getaway.
And hey, if you find a new place we need to try, let us know. We’re always thirsty.
The Lower Hudson Valley
The lower Hudson Valley area encompasses Orange County and skims the border of Pennsylvania. The charming area has become a favorite destination for serious cider aficionados and locals alike.
Cideries to hit:
PENNINGS FARM CIDERY: Siblings Victoria and Stephen Pennings founded the cidery to leverage their farm roots (the farm has been in their family for four decades) while also growing a modern and economically viable model for future generations. Their high-quality, Americanstyle hard and fresh ciders are made with orchard-grown apples, pumpkins, hops and peaches. On the weekends, there’s often live music and events, plus a killer wood-fired pizza menu.
“Pennings is my favorite date night spot,” says Adrian Luna, a mixed martial artist-turned-cider-head. He recently became one of the first 100 certified Pommeliers in history. Follow his explorations on @ HardCiderGuy on social media.
“In fact, it’s the last place I took my wife before she had our baby. It’s always a good choice, and in addition to the 12 taps, they have great food and fun games.”
DOC’S DRAFT CIDER: Perched in the foothills of Warwick, the 120-acre estate offers wine (Warwick Valley Winery), spirits (Black Dirt Distillery), and operates the oldest cidery in New York (Doc’s Draft). The orchard was planted in 1990, and Doc’s Draft Cider was born in 1994. They now have one of the most diverse orchards with 65+ varieties of heirloom and modern apples. Ingredients are sourced locally, and farm-to-table scratch fare is available at their onsite café.
Doc’s Apple Cider is crafted from 10 different apples and fermented with Champagne yeast for a sophisticated and refreshing cider that has won the love of locals and the praise of critics. Check out Doc’s Pear Cider or Framboise for a delicate, fresh expression of other fruits. Beer fiends will love Doc’s Dry Hopped Cider.
SHREWD FOX BREWERY: This farm brewery offers craft ales, lagers, and artisanal cider—making it an ideal pick for anyone traveling with a group that wants options.
Everything here is locally-farmed, grown, and produced without chemicals or additives. The tap rotates, but awardwinning sips include the Europeaninspired Queens Guard (an English-style cider), Monastery (a Belgian Trappist cider), and the straight-out-of-fantasyland Zorro Astuto (aged in Tequila barrels).
NAKED FLOCK: This family-owned cidery crafts all of its cider from locally grown apples. The charming tasting room and Cider Café (open weekends) has multiple, small-batch experimental ciders and meads on tap, so visitors can always experience something different. Naked Flock is an offshoot of the popular, hyper-local Applewood Winery, and their devotion to a wide range of flavors shines through in their diverse range of estatemade beverages, and in their cocktail program, which incorporates their ciders and meads.
“Naked Flock is always whipping up super creative ciders, so I end up visiting them regularly to taste their latest creations,” says Luna.
regionTomakeexploringthe easier,download
the New York Cider app from your favorite app store!
ORCHARD HILL CIDER MILL: This premium cidery was founded back in 2011 by an actor, a musician, and a lawyer, and since then has become a hangout for locals because they love it. Critic Eric Asimov has even written about it in the New York Times. Inspired by great cider regions in Europe, and built on the legacy of the family-owned and operated apple farm Soons Orchard, the cidery creates dry, artisanal ciders made from apples grown for specifically drinking, not eating. (Eating apples are sweeter and have less structure and tannin than cider apples.)
“Orchard Hill makes an outrageous Pommeau in addition to their classic ciders,” DeVito notes. “It’s similar to an apple port, and is basically a mixture of apple brandy and fresh sweet cider. It is a fabulous aperitif, and while it’s very popular in Europe, it’s mostly a thing only cider geeks know about.”
And now, you.
While you’re there, taste:
If you want a good time with a side of killer food, head over to Eddie’s Roadhouse in Warwick. You’ll find imaginative comfort food like Deviled Cavi-Eggs (deviled eggs topped with Oscietra caviar), Fried Jerk Chicken “Sangwiches,” Miso-Maple Glazed Salmon, and more.
Arlene & Tom’s in Port Jervis is another down-home family classic. Check out the daily specials (usually a mix of diner-style comfort food with a twist, like cheeseburger quesadillas).
While you’re there, check out: Make a night of it and hit up the Warwick Drive-In. The cash- only box office and snack bar counter is a throwback in the best way.
The Mid-Hudson Valley
The Mid-Hudson encompasses some of the most popular and well-trafficked cideries in the state, given the central location and easy driving distance from Manhattan and the surrounding areas.
Cideries to hit:
BROOKLYN CIDER HOUSE: Siblings Peter and Susan Yi’s journey into cider began in the foothills of Spain’s Basque country and continued with their revitalization of Twin Star Orchards in New Paltz. At the time, they didn’t know a lot about growing apples and making cider, but in the decade since, the Brooklyn Cider House has transformed into a regional juggernaut. The pair built a cidery and tasting room, opened a farm store and created a popular line of dry, terroir-driven ciders that are revered up and down the East Coast.
BEDROCK CIDERY: Bedrock is the sister company of winery Quartz Rock Vineyard, and the focus here is on unfiltered, bottle-conditioned ciders made from the more than 20 types of apples grown onsite. You’ll find sweeter iterations like All Apple Hard Cider to creative, culinary creations like the Rye Barrel Hard Cider—a limited release aged in rye whiskey barrels that starts off orchard-crisp followed by notes of rye, malt, and earth.
Wine and cider tastings are guided experiences led by knowledgeable staffers. You can also enjoy stellar Hudson River views, live music, and food pop-ups on weekends.
HUDSON VALLEY FARMHOUSE
CIDER: Cidermaker Elizabeth Ryan studied cidermaking in England, so the farm-based ciders that are made here are crafted with European style and techniques, and Hudson Valley terroir.
Apples are sourced locally from their orchards in New Paltz and Stone Ridge, both known for their eco-friendly farming practices and high-quality fruit. The orchards produce 100+ varieties of apples, including traditional cider varieties. Sample a range of styles in the tasting room, and snack on delicious wood-fired pizza. Check dates for their popular, cider-centric events.
ANGRY ORCHARD: Angry Orchard in Walden is one of the largest operations in the Hudson Valley, and is celebrated for both its mass-market and cider aficionado appeal.
Real cider made from real apples grown onsite, a scratch-made menu, fun tours and out-of-the box experiences (indulge in a treehouse tasting experience or an orchard walk) keep people coming back for more.
“While it’s the No. 1-selling hard cider in the country, it is also offers stellar, tasting-room only artisanal ciders,” DeVito says. “Nothing like what you’ll find at the store. Fantastic, experimental, and high-end.”
WESTWIND ORCHARDS: This artisanal cidery grows organically farmed estate fruit for all of their ciders, vinegars, jams, and seasonal dishes served onsite. Borrowing from European traditions, the team here has been planting new orchards of cider-only apples, and grafting heirloom dessert apple trees with bittersweet and bittersharp apples to create age-able, complex ciders.
Westwind also utilizes wild cider apples, and bottle conditions the unfiltered cider without added sulfites or sugar. In addition to great ciders, here you’ll find small plates from local farms and fields (like oven roasted fingerlings with whipped lemon ricotta), local beer (West Kill Brewing and Rough Cut Brewing Company), and New York State wine (Benmarl Winery and Standing Stone Vineyards).
TREASURY CIDER: This is true treeto-bottle Hudson Valley cider. You’ll find standouts like the Centennial, which is a mix of traditional russet and heirloom varieties, wild-fermented, unfiltered and bottle conditioned. Crisp, refreshing and citrusy, the Centennial is bone dry and ideal for warm-weather drinking.
The cidery also works with local wineries to produce co-ferments. The Duet is a team effort made with Fjord Vineyards’ Cabernet Franc grapes pressed for rosé, and heirloom apples. It’s half ripe apples, half red wine, all bramble and wildness.
“I love their classic farmhouse approach to cider-making,” says Luna. “You really feel the terroir and environment around you, especially because it’s on top of a mountain and it feels so authentic.”
While you’re there, check out:
Rhinebeck has one of the most charming village centers in the Hudson Valley, with an array of charming boutiques and antique shops and grand Victorian estates that have been revitalized by loving owners.
Visit the Wilderstein Historic Site, a Queen Anne mansion and Calvert Vaux designed landscape, or stroll Ferncliff Forest and climb the fire tower.
While you’re there, taste:
Get farm-fresh fare at Terrapin Restaurant (dine on the deck if the weather cooperates). The ever-evolving farm-to-table menu includes plenty of locally sourced beverages.
Or, eat at one of the many restaurants at the Culinary Institute of America in Hyde Park, the campus responsible for training some of the country’s most innovative and talented chefs (the late Anthony Bourdain was a graduate).
The Western Catskills
Delaware County offers outdoor adventure with lush valleys, high peaks, forests and fields, and quaint, small towns to explore.
Cideries to hit:
AWESTRUCK: Founded by a group of cider obsessives who are as enthralled with hard work and good times as they are by complex hard ciders, Awestruck offers unique taproom experiences in Sidney and Walton, with indoor and outdoor seating. You’ll find innovative ciders like Dry Apple + Oak (a lightly oaked cider with a hint of toastiness), Apples & Pears (orchard besties together in an enchanting sip), and Snakebites (their Apples & Pears cider blended with Northway Brewing’s Avenue of the Pines beer). There is plenty of great food to
sample too, from Mac & Cheese Bites to Chicken Alfredo Flatbread.
SEMINARY HILL ORCHARD & CIDERY: The sleek cidery in Callicoon takes pride in creating cider from organically grown local apples. Seminary Hill is also the world’s first Passive House-certified cidery. The classic, bank-barn-style cidery is perched on 12 acres of orchards overlooking the Delaware River. There are more than 60 varieties of apples and pears grown onsite, and visitors can take part in tours, tastings, and meals at the full-service restaurant. Or book a room for a longer stay.
“Seminary Hill is a destination for its cider and its gorgeous space,” says Damin Sawyer, who runs @BoneAndBottleReviews, which showcases his adventures tasting ciders and chicken wings. “It’s an
Around the Capital District
While you’re there, check out:
On a trip to this stunning area, you’d be remiss to not take advantage of its many other charms. Along your drive you’ll find farm stands and boutiques, but be sure to venture along the Upper Delaware Scenic Byway, considered one of the most beautiful roads in the country.
While you’re there, taste:
The Bavaria Restaurant in Sidney has become a cult favorite for authentic, seasonally driven Bavarian cuisine. Think mini potato pancakes and sauerbraten finished with erdbeersahnetorte (layered sponge cake with strawberry mousse).
upscale experience, with a piano in the tap room and some of the best views in the Valley. They also take their food and cider pairings very seriously.”
This region is booming thanks to its proximity to the state capital of Albany. There are dozens of excellent restaurants and breweries to visit, and a young, dynamic energy driving the culture here.
Cideries to hit:
NINE PIN CIDER: This urban cidery in Albany offers 18 taps, with a rotating selection of 9 premium and limited, small-batch ciders, alongside other local beers and cocktails. You can pair cider with gourmet sourdough pizza and small plates like pulled pork nachos, empanadas, and Bavarian pretzels. Nine Pin offers fun events too, like Monday Date Nights and Friday Night Wing Nights.
“Nine Pin is really fun because while they use all locally grown apples, the fact that it’s in Albany sets it apart,” Luna says. “It also offers an open look at their production facility, which you don’t always find with cideries. And I love their lighter 100-calorie cider options, which make for a great nightcap.”
INDIAN LADDER FARMS CIDERY & BREWERY: This farmhouse destination is located at the foot of the Helderberg Escarpment, surrounded by fields of apple trees. The cidery started small in 2016, but word spread quickly and the project grew.
In addition to artisanal ciders, you’ll find a Biergarten that hosts live music, fire pits, and great views of the farms and hop yard. The farm grows fresh produce and offers locally-made products in its farm store. The bakery has become a magnet for its cider donuts and other goodies, including honey from bees that pollinate their orchard.
“They offer great tours there, and have great flights,” Damin says. “When the sun is out, check out the outdoor seating area, because you really get a feel for what goes into the ciders.”
HELDERBERG MEADWORKS: This award-winning craft meadery and cidery uses all local and raw ingredients. Curious drinkers will also appreciate the braggot, a beer and mead hybrid made with grains and hops. The team at Helderberg began making cider to create semi-dry expressions that echo the experience of biting into a fresh, crisp apple. Their versions are imaginative and whimsical, from the Maple Cider to the best-selling Cherry Cider
You can visit Helderberg Meadworks in Esperance or their satellite Meadhall in Troy. Viking aficionados will embrace the all-things-Nordic vibe at both—from traditional mead to the enthusiastic rabble-rousing. Their summer Mead Weekend is a must-do event.
There’s more to the story! Find additional insight from our cider experts at hvciderguide.com.
ANGRY ORCHARD
Established 2011
ABOUT US
THE CIDER MAKERS at Angry Orchard have been experimenting with apple varieties, ingredients, and the aging process to develop hard cider recipes for more than 20 years. The team has traveled the world to find the best apples for cider making and choosing specific varieties with unique flavor profiles in mind.
In fall 2015, Angry Orchard opened the Cider House, which sits on a 60-acre apple orchard and is home for the brand’s cider research and development. Here, the cider makers research and drive experimentation, and drinkers are invited to visit and experience the exclusive ciders made on-site along with some of the wellknown favorite styles. Despite the recent growth of hard cider in the US, and the prevalence of cider in the Hudson Valley, the category is still small and relatively unknown. Angry Orchard is committed to driving cider education and awareness to help grow the category for all craft cider makers.
In 2020, the Cider House underwent renovations to help better accommodate the guest experience. The renovations included building out a large bar area on the top floor of the building where guests can enjoy a variety of ciders while overlooking the pressing room and cellar. Additionally, the team revamped the downstairs taproom which looks out at the Shawangunk Mountain Ridge.
For those who can’t visit the Orchard, you can find their flagship cider, Crisp Apple, at bars and restaurants across the country. And for those looking to have access to Walden exclusive styles, check out their Angry Orchard Cider Club at www.angryorchard.com/cider-club.
For more information about visiting the Cider House, head to www.angryorchard.com. To find where Angry Orchard hard cider is served near you, visit the “cider finder” at www.angryorchard.com/locations.
VISIT OUR TAP ROOM, CIDER GARDEN, AND TREE HOUSE BUILT BY ANIMAL PLANET’S TREE HOUSE MASTERS.
MEET THE CIDER MAKER
JOSEPH GAYNOR
Born and raised in the Hudson Valley, Joe has always had a deep-rooted passion for fermentation. A member of the team that helped open Angry Orchard’s Cider House in 2015, Joe started as a tour guide and worked his way into the cellar, where he is currently the Cider Maker.
In his role, Joe runs the daily production and Orchard operations, aides as an educational resource for new and current team members, and works closely with a variety of cider and agricultural organizations near and far. Playing an integral part in new product development and Orchard innovation, Joe draws inspiration from the rich and diverse history and community cider has to offer.
IN THE SPOTLIGHT
CRISP APPLE
Angry Orchard Crisp Apple is the #1 hard cider in the country and its blue label with iconic red apple is recognized by drinkers far and wide. Crisp Apple is refreshing, delicious, and tastes like biting into a fresh apple. The product is well-liked for carrying just the right amount of natural sweetness and is the perfect choice when drinkers are looking for a natural, full-flavored alternative to seltzers, light beer, or flavored malt beverages.
Crisp Apple combines the finest culinary and traditional cider making apples from all over the world, giving you a complex, yet refreshing hard cider. It is naturally gluten-free and comes in at 5% ABV.
SIGNATURE PRODUCTS
FARM CIDER
WOODEN SLEEPER
NEWTOWN PIPPIN
BALDWIN
SUPER NATURAL
FRANCENSTEIN
EXTRATERROIRESTRIAL
ICE CIDER
ALBANY POST
EDU
AND OTHER LIMITED RELEASES
THE ESSENTIALS
NAME
ANGRY ORCHARD
ADDRESS
2241 Albany Post Rd. Walden, NY 12586
PHONE
845-713-5180
EMAIL tours@angryorchard.com
WEBSITE angryorchard.com
OPEN Year round (hours based on seasonality)
CLOSED New Year’s Day, Easter, Thanksgiving, Christmas
TASTING FEES
$10–20
TOURS Fee varies based on tour option
FARM ACREAGE 60 acres
MANAGER Jamie Corrao
CIDER MAKERS Joseph Gaynor, Kia Hitt (assistant)
GETTING HERE
FROM I-84: Exit 5 to Albany Post Road at the intersection of Route 52.
EVENTS:
MONTHLY Live Music
MAY Blossom Fest
SEPT Community Harvest Fest
OCT Halloween Bash
Follow on Facebook and Instagram for event updates and news.
#ExploreTheOrchard
#BranchOut
AWESTRUCK
Established 2013
ABOUT US
AT AWESTRUCK, THEIR NAME is their mission – they craft hard ciders that will leave you, well…awestruck! They have an insatiable thirst for tweaking, testing, and experimenting with apple varietals, yeast species, and botanical ingredients to push the boundaries of what hard cider can be. Their favorite comment from new taste testers? “Wow! This is hard cider?!” (Their second favorite comment is, “Where can I get more?!”).
Awestruck’s five flagships are each unique, yet approachable. Hibiscus Ginger is rose-colored, fizzy, and subtly spicy, like a tropical ginger ale; Apples & Pears is an easy-drinking fusion of fresh apple and juicy, succulent pear; Lavender Hops is crafted by steeping cider with pounds of culinary dried lavender and citrusy hop varietals, at once deeply aromatic and juicy; and Dry Apple + Oak captures the essence of artisanal fermentation – clean, faintly woody, subtly fruity, and deeply evocative of early autumn in Upstate New York. Blackberry Lime combines juicy, ripe blackberries, a hint of lime, and fresh-pressed NYS apples to create a marvelous magenta-hued cider.
After years spent working as contractors to fund their voracious appetite for travel and new taste discovery, Casey Vitti and Patti Wilcox returned to their hometown of Walton, NY, to found Awestruck in 2013. Inspired by the abundance of fresh, delicious apples throughout the Hudson Valley, they created Awestruck Ciders to blend their home region’s apple-growing heritage with their favorite flavors from around the world. From their humble roots in a 2,000 square foot, renovated section of a local lumberyard, Awestruck has grown into an industrious team collaboratively working on everything from building the bar in the taproom, to composing social media posts, to hand labeling each of their 750ml bottles.
Creating new limited and seasonal offerings, playing with new ingredients, and satisfying their thirst to experiment and produce new tastes and experiences is Awestruck’s true passion. They work with local orchardists and farmers and are proud to make all of their ciders from pure, fresh-pressed New York state apples— never from concentrate, and never watered down.
Planning a visit? Awestruck opened its second taproom in Walton, NY – Awestruck Mill in 2020. Or, visit the 8,000 square-foot production facility and taproom in Sidney, NY, which has evolved into a cozy bar-restaurant with seventeen rotating taps of unique and limited offerings along with a variety of local craft beers. At the taprooms you can taste one-off ciders made one keg at a time, or enjoy a tasty cider cocktail. You can sit aboard the 1970s school bus situated adjacent to the bar and compose magnetic poetry on the walls and ceiling! Awestruck partners with rotating local restaurants and food trucks to satisfy hungry customers. Visit the Sidney taproom Thursday through Sunday, or The Mill on Fridays and Saturdays. Stay in the loop with everything Awestruck by following them on Facebook and Instagram, and check the website for information on where to find Awestruck in stores and at farmers markets and festivals throughout the year.
MEET THE OWNERS
CASEY VITTI AND PATTI WILCOX
When Casey and Patti founded Awestruck, they set out to craft complex and captivating ciders. They had been enjoying ciders overseas for many years, and were excited by the new and different hard ciders cropping up throughout the US. From sweet and juicy, to dry and funky, and everywhere in-between, they were captivated by the boundless variety of cider available. They saw cider as the perfect base from which to create their own blends and share their passion for unique drinks from around the world by incorporating botanicals like hibiscus, ginger, lavender, and hops.
While Casey and Patti were inspired by the broad variety, they understood how intimidating it could be to new cider drinkers. They wanted to help people discover this fun and exciting beverage—so they put descriptions and slider bars on every bottle to help each person pick their perfect hard cider right at the shelf.
The best part of being Awestruck? For Casey and Patti, it’s getting to work with a supportive network of people who love their products, and seeing their idea for a unique product sought out and enjoyed by patrons. They appreciate their hardworking team, suppliers, distributors, retailers, community, and the aweinspiring customers who make what they love to do possible.
IN THE SPOTLIGHT
INTRODUCING BLACKBERRY LIME
At Awestruck they carefully craft each cider to form a perfect, unforgettable moment of unique tasting experience. The latest addition — Blackberry Lime!
Made with juicy ripe blackberries, just a hint of zesty lime, and freshpressed, never-fromconcentrate, NYS apples. This marvelously magentahued cider is exactly what you’ve been looking for!
SIGNATURE PRODUCTS
HIBISCUS GINGER
APPLES & PEARS HOMETOWN HOMICIDER
PEACH RING
WINTER SOLSTICE
DRY APPLE + OAK
LAVENDER HOPS
SUMMER SANGRIA BLACKBERRY LIME
LIMITED RELEASES HONEYCOMB VIKING
THE ESSENTIALS
ADDRESS
8 Winkler Rd. Sidney, NY 13838
Awestruck Mill: 34 Howell St. Walton, NY 13856
PHONE
607-232-1143
EMAIL
GETTING HERE
(SIDNEY) FROM I-88 NORTH OR SOUTH: Exit 9, then head north on NY-8 for approximately one mile. Turn left onto River Street and then turn right into the Sidney Industrial Park on Winkler Road. Awestruck is the third building on the left as you enter, just 4 minutes off I-88.
info@awestruckciders.com
WEBSITE awestruckciders.com
OPEN Sidney: Thurs–Sat: 3–10pm Sun: 11am–5pm
Awestruck Mill: Fri–Sat: 3–10pm
CLOSED
New Year’s Day, Easter, Thanksgiving, Christmas
TASTING FEE
No
OWNERS
Patricia Wilcox, Casey Vitti
HEAD OF OPERATIONS
Kennith Bowker
EVENTS:
For weekly one-off flavors, to see what’s brewing in the taprooms, or where you might find Awestruck, follow on Facebook and Instagram.
@awestruckciders
@awestruckmill
@awestruckciders
@awestruckmill
(WALTON) FROM I-86 NORTH OR SOUTH: Exit 94 on NY-17 to Roscoe. Continue on NY206 W until you reach Walton, then turn right onto Howell Street. Awestruck Mill is located on the corner of Howell Street and Mead Street. Scan
DOC’S DRAFT HARD CIDER
Established 1993
ABOUT US
AS THE FIRST CIDERY IN NEW YORK STATE since Prohibition, Doc’s has had over 20 years experience in fine tuning and perfecting the craft. The staff at Doc’s is proud to use only 100% New York fruit, and the success of Doc’s Cider is due to this insistence on using the finest fruit available. When it’s not sourced from the onsite orchard, Doc’s purchases fresh market fruit from local growers that the staff knows personally.
The Doc’s Draft Hard Cider story began in 1989, when two doctors purchased an orchard in Warwick, NY, and began to learn how to cultivate fruit. Local apple growers and extension agents taught them the basics and contributed to the early success. As a result of an abundant apple crop they began to experiment with hard cider. Soon they were hooked. They applied for and received a farm winery license and cider producer license in 1993—and Doc’s was born. Doors opened to the public in the fall of 1994.
In the early days, they had three wines and one cider, all of which were, frankly, a bit unrefined. Their inexperience was as evident as their enthusiasm, but they persevered to create higher quality wines and cider. Every vintage improved as they honed their skills and continued to learn the art and science of wine and cider making. Eventually, hard work paid off, leading to the development of the criticallyacclaimed Doc’s Draft Hard Apple Cider.
In 2002, current owners Jeremy Kidde and Jason Grizzanti set out to build the Doc’s Cider brand. After purchasing a used bottling line and three head keg filler, they increased production enough to expand beyond the farm winery tasting room and local farm markets. Every week, they would load up the truck and sell the cider door to door in New York City. Soon, Doc’s Draft started to be known for its fresh, natural taste, and they quickly added distribution to nearby states. Today, Doc’s Hard Cider is available in 25 states and three countries, with more growth on the horizon. Proclaims owner Jeremy Kidde, “We did it first and we do it best.”
Doc’s Draft Hard Apple Cider is now available in four year-round varieties (Original Apple, Pear, Raspberry, and Hopped ), as well as six seasonal offerings (Cassis, Sour Cherry, Peach, Pumpkin, Cranberry, and Gold Rush).
TODAY, DOC’S HARD CIDER IS AVAILABLE IN 25 STATES AND THREE COUNTRIES, WITH MORE GROWTH ON THE HORIZON.
MEET THE CIDER MAKER
COOPER GRANEY
Cooper Graney, head cider maker, started with Doc’s Cider in 2005, when he was still in high school. He worked weekends and eventually after school on the bottling line and stocking the tasting room shelves. He learned from owner (and then cider maker) Jason Grizzanti that you could go to school to learn the science behind cider and wine.
In 2007, Cooper headed off to the Virginia Tech Food Science and Technology program, while continuing to work at Doc’s in the summers. His return home in 2013 coincided with Jason’s shift of focus to the Black Dirt Distillery Project, and a Head Cider Maker was born.
It took Cooper years of studying to realize that cider making is an art, not a science. Although the science certainly comes in handy, it can’t teach you how to make the same cider in July as you do in December. Good thing there’s a lot of tasting involved.
IN THE SPOTLIGHT
DOC’S GOLD RUSH CIDER
While the rest of the Doc’s line relies on a base of Doc’s Original, the Gold Rush Hard Cider is dry and distinctive. Doc’s uses 100% organic Gold Rush apples and the Keeving fermentation method that takes over three months, resulting in a dry, crisp, apple-forward product reminiscent of a French farmhouse cider. Enjoy it on hot days, over ice. Get it when you see it because it doesn’t last long!
The pizzas at the Pane Café at the Warwick Valley Winery Tasting Room are a Hudson Valley favorite. A wood-fired pizza oven is set up next to the outdoor grill, so get ready for some new pies.
WE CAN DO IT!
Doc’s Cider is now available in cans for all of your cider-ing needs.
SIGNATURE PRODUCTS
DOC’S DRAFT HARD APPLE CIDER
DOC’S DRAFT PEAR HARD CIDER
DOC’S DRAFT RASPBERRY HARD CIDER
DOC’S DRAFT DRY HOPPED HARD CIDER
DOC’S DRAFT PUMPKIN HARD CIDER
DOC’S DRAFT SOUR CHERRY HARD CIDER
GETTING HERE
ADDRESS 114 Little York Rd. Warwick, NY 10990
PHONE
845-258-6020
EMAIL wvwinery@warwick.net
WEBSITE docscider.com
OPEN Year round
FROM NYC & NJ: Take Rt.17 north into New York State toward Albany (I-87) to Exit 15A, Sloatsburg. Make a left off exit onto Rt. 17. Continue on Rt.17 north for 7 miles, then turn left onto Rt. 17A. Stay on Rt. 17A for approximately 17 miles into Warwick. At the intersection of Rt.17A and Rt. 94 turn left onto Rt. 94. Proceed on Rt. 94 for 1/4 of a mile, then make a right onto Little York Rd. The tasting room is 1 mile on the right.
HELDERBERG MEADWORKS began in 2012 producing a single mead with a mission: to bring truly handcrafted mead to the people. That mead was called Heritage and the people welcomed it with open arms. It quickly became clear that Helderberg could spread their creative wings and introduce more varieties to the market. Apple Mead was born!
While creating the local sourced cyser, Helderberg was creating an amazing hard cider as part of the process. So with the same passion and vigor, mead maker Peter Voelker set forth perfecting his hard cider craft by applying the knowledge and experience he gained while developing Helderberg Meadworks’ many varieties of mead.
Over the past couple of years, Helderberg’s hard cider was introduced on a limited basis while Peter was building the new tasting room where his ciders are now exclusively available. Helderberg’s philosophy of using all-natural ingredients as much as possible extends to their ciders which are handcrafted to suit the maker’s personal tastes. This natural approach brings out the best fresh-apple flavors possible, resulting in ciders that stand out remarkably well in the crowded marketplace.
Helderberg’s Classic Semi-Dry hard cider is distinct. It is aged for a minimum of six months using an aging process that provides micro-oxidation similar to that of a neutral cask. This allows the cider to develop its natural profile slowly. Each harvest is unique, therefore the cider is not blended from year to year. Much like the view from the tasting room, there are slight variations that are embraced each year to create a hard cider that is a truly a celebration of the apples!
VISIT THE HELDERBERG MEADHALL AND ENJOY THE BEAUTIFUL VIEW OF THREE COUNTIES AND THE ROLLING HILLSIDE— BEST WHILE SIPPING A GLASS OF HARD CIDER AT SUNSET ON THE PORCH.
MEET THE CIDER/MEAD MAKER
PETER VOELKER
Peter Voelker is an Engineer with a creative flair. His love for creating something personal and unique, combined with a passion for history, drove him to begin experimenting with and studying about mead. He was born in New York City and has lived his life in the Hudson Valley and Capital regions. He got his start making homebrew beer as soon as he graduated college, then quickly branched out into other fermented beverages. He began making mead over 20 years ago and has been perfecting it ever since.
Having discovered through genealogical research that he is a descendant of the first King of Norway, Harald Fairhair, Peter developed a traditional mead that he would feel honored to raise in a toast with his ancestor. In honor of that link, the label for Heritage was designed to include the “Swords in Mountain” monument of three bronze swords standing 30 feet tall. That monument was erected in Stavanger, Norway, to commemorate King Harald’s historic final battle of Hafrsfjord.
Peter manages every aspect of the business. With a dedicated staff of 20 and growing (including a Troy Manager and an Event Planner), he continues to focus on keeping up with demand—all while maintaining his fulltime job and raising two active young boys.
IN THE SPOTLIGHT
TROY MEADHALL IS OPEN!
Having cemented the success of the Esperance Meadhall, the Voelkers set their sights on a second Meadhall location. With Kirsten having grown up in Troy, and Peter graduating from both HVCC and RPI, and with five of their staff already living in, or near, Troy, the location was obvious. An extensive search led to them setting a flag in the ground at 45 3rd Street. This location is readily accessible in the heart of downtown Troy. The Meadhall is fully integrated with Helderberg Meadworks and has a similar theme. The team is excited for customers to experience Helderberg’s latest chapter!
At the Meadhalls, customers can enjoy Helderberg ciders by the glass or growler, indoors or out. In addition to the Classic Semidry Cider and the popular Cassis Cider, there will be new products, as well as small batch experimentals to choose from, such as Sweet Maple, Pumpkin, Ginger, Traditional Dry, and NY Cherry Ciders
SIGNATURE PRODUCTS
DRY CIDER
CHERRY CIDER
CASSIS CIDER
CLASSIC CIDER
SEASONAL
SWEET MAPLE, PUMPKIN, GINGER
THE ESSENTIALS
ADDRESS
6144 State Highway 30 Esperance, NY 12066
Troy Tasting Room: 45 3rd Street Troy, NY 12180
PHONE
518-795-8964
EMAIL
info@helderbergmeadworks.com
WEBSITE helderbergmeadworks.com
OPEN Year round
Thurs–Fri: 5–9pm Sat: 12–9pm Sun: 12–5pm
EVENTS:
AUG 3–4 Mead Weekend
CLOSED
New Year’s Day, Easter, Thanksgiving, Christmas
TASTING FEES
$5 for 7; $20 for all with glass
TOURS No
FARM ACREAGE
8.4 acres
PRODUCTION
800–1,000 cases
OWNERS
Peter and Kirsten Voelker
MANAGER
Peter Voelker
CIDER/MEAD MAKER
Peter Voelker
Visit the website or Facebook page for updates on events.
GETTING HERE
FROM NYS THRUWAY I-90: Exit 25A, I-88. Take I-88 to Exit 24, then Route 20 West for nine miles. Turn right onto State Hwy 30 North for two miles. Meadhall is on the right.
Scan to visit the website
HUDSON VALLEY FARMHOUSE CIDER
Established 1996
ABOUT US
HUDSON VALLEY FARMHOUSE CIDER was founded in 1996 by award-winning cider farmer, master, and “Grand Dame of Hudson Valley Cider” Elizabeth Ryan at her original orchard, Breezy Hill, near Rhinebeck, NY.
In 2014, Ryan saved the beloved 200-year-old Stone Ridge Orchard in Ulster County from the threat of development by purchasing it and adding it to the Hudson Valley Farmhouse Cider family. All together, she now has over 145 acres of fruit-bearing trees with more than 100 varieties of apples including a dedicated hard cider orchard housing many traditional and heirloom cider apples such as Dabinett, Binet Rouge, and Kingston Black. On the culinary side, her apples turn up everywhere from the Gramercy Tavern and the Studio Cafe at the Whitney Museum of American Art in Manhattan to public school cafeterias in New York City and farmer’s markets throughout the state. Many of the varieties she grows are almost impossible to find anywhere else in the country.
With a degree in pomology from Cornell University and intensive study of cider making in Somerset and Hereford, England, Ryan has been making and perfecting her cider techniques since the early 1980s. The result is an impressive collection of highly drinkable ciders in the traditional style featuring a robust New World flavor profile.
Hudson Valley Farmhouse Cider produces a line of exceptional farm-based ciders with style and character. The cidery is based at two beloved Hudson Valley farms, Breezy Hill Orchard near Rhinebeck, and Stone Ridge Orchard near New Paltz, both known for their commitment to ecological growing and the production of highly flavored fruit.
THE CIDERY IS BASED AT TWO BELOVED HUDSON
VALLEY FARMS, BREEZY HILL ORCHARD NEAR RHINEBECK AND STONE RIDGE ORCHARD NEAR NEW PALTZ.
MEET THE OWNER/ CIDER MAKER
ELIZABETH RYAN
Elizabeth Ryan is the producer of Hudson Valley Farmhouse Cider. She is a renowned fruit grower and cider maker who studied cider making in Somerset and Hereford in England. Ryan made her first barrel of cider in 1980, while obtaining her Pomology degree at Cornell University. In 1984, she bought Breezy Hill Orchard in Dutchess County and her operation has been ever-expanding leading up to the launch of Hudson Valley Farmhouse Cider in 1996, and the addition of several farms and orchards including Stone Ridge Orchard near New Paltz.
As one of the founding GrowNYC Greenmarket farmers, bringing fantastic farm-based products to the greater public has always been her mission. She also opened a café in Harlem in order to bring fresh, healthy food to a neighborhood that was known, at the time, as a food desert. For these efforts, she received the Cornucopia award from Stone Barns Center for Food and Agriculture, was inducted into Cornell’s Hall of Fame for alumna, and was a Smithsonian Fellow.
She was a keynote speaker at the New York State Governor’s Alcohol Summit where she advocated for policy to support small-scale hard cider production. She also helped to create a line of home brewing kits for the WilliamsSonoma Agrarian collection, including hard cider, mead, wine and sparkling wine.
IN THE SPOTLIGHT
THE FARM BAR IS OPEN!
The Stone Ridge Orchard plays host to the Hudson Valley Farmhouse Cider’s Farm Bar, which is open weekends, May through November, so you can sample this classic beverage crafted by Elizabeth Ryan herself.
The Farm Bar always has a variety of the Hudson Valley Farmhouse Cider’s bottleconditioned ciders available for tasting, in addition to a wood-fired pizza oven and live music performances.
SIGNATURE PRODUCTS
MAEVE’S TRADITIONAL DRY THE LAST BLACKSMITH GODSPEED THE PLOUGH BOURBON BARREL AGED CIDER SCRUMPY MONTMORENCY CHERRY
Farm Stand Apr 15–Nov 30 Daily: 10am–6pm Dec 1–Dec 31 Limited hours, check website
OWNER
Elizabeth Ryan
CIDER MAKER
Elizabeth Ryan
GETTING HERE
FROM I-87: Exit 18 to NY-299. Make a left onto Main Street, then a right onto N Putt Corners Road. Make a left onto Horsehendon Road. Make a right onto NY-32.Turn left onto Main Street (NY-213). In 5 miles, (about 1 mile past High Falls Food Coop), Stone Ridge Orchard is on the right.
EVENTS:
JUNE 16 Sip & Sound Series
JULY 14 Sip & Sound Series
JULY 22 Upstate Art Weekend
AUG 18 Sip & Sound Series
SEPT 14–15 Meadowlark
FARM MARKETS: John Jay Homestead, Cold Spring, Rhinebeck, Millerton, Union Square
TREASURY CIDER
Established 2016; Fishkill Farms Established 1913
ABOUT US
TREASURY CIDER IS A TREE-TO-BOTTLE hard cider produced by Fishkill Farms at their century-old family orchard. They use a mix of heirloom, bittersweet and dessert apples that are cultivated, pressed, and wild-fermented with care to produce each batch of hard cider. Every ingredient is grown or wild-foraged on the farm and fermented traditionally to produce delicate ciders akin to dry and sparkling white wines.
In 2015, after over 100 years of growing apples, family-owned Fishkill Farms began producing hard cider called Treasury to invoke the spirit of the farm’s founder, Henry Morgenthau Jr., who served as U.S. Secretary of the Treasury under Roosevelt. It is also a nod to the historic American cider cellars which, like treasuries, served as year-round sources of comfort and vitality for the families and communities in their area.
Today, Henry’s grandson, Josh Morgenthau, carries on this tradition as a thirdgeneration orchardist and the cidermaker behind Treasury Cider. Starting with the belief that outstanding cider is made in the orchard, the apples used in Treasury Cider are chosen for the character they add to cider, grown with minimal intervention, eco-certified, and harvested at peak ripeness. The Hudson Valley climate and rich glacial soils yield unique, site-specific flavors to their cider. After pressing through a rack-and-cloth press, the apples are fermented slowly at cool temperatures and aged for 6-10 months before bottling, yielding a drier and less carbonated cider that pairs wonderfully with a variety of foods.
Treasury’s newest releases were made with the 2022 crops. They are a mix of eco-certified apples like Jonamac and Golden Delicious which grow on 60-year old trees, and newer plantings of heirloom and cider varieties, including Roxbury Russet, Esopus Spitzenberg, Ashmead’s Kernel, Northern Spy and Goldrush, all eco-certified and some certified organic. Each variety showcases a unique blend of fruit and a particular cider-making process.
Treasury Cider can be enjoyed on the cider bar porch in the late spring, summer, and fall months and in the indoor tasting room in the winter and early spring months, both offering scenic views of the farm, orchards, and Catskill mountains beyond. Cider is available in tasting flights and by the glass, as well as in specially crafted cider cocktails. Enjoy live music on Saturdays, year-round. Please check the website for current hours, live music line-up, workshops, and food offerings.
MEET THE OWNER/ CIDER MAKER
JOSH MORGENTHAU
Josh Morgenthau moved back to his family’s farm in 2006 and set about pruning, renovating, and replanting the historic family orchard. In 2008, he partnered with Farm Manager Mark Doyle and together they put 100 acres of fallow land back into production. By embracing sustainable farming, planting diverse crops, and focusing on marketing their produce to the local community through pick-your-own, a farm store and CSA, Fishkill Farms grew to be one of the Hudson Valley’s premier destinations for sustainably-grown fruits and vegetables.
Josh has been fermenting hard cider using the farm’s apples for as long as he can remember. Continuing to produce a new batch each year, he began to incorporate some of the unique varieties of heirloom and cider apples he was growing. Over time, the importance of orchard site, variety, and harvest timing in producing quality cider became central to his cider-making philosophy. In 2016, Treasury Cider was born. The ciders produced each vintage, like each season of farming, have their own unique story to tell. Josh is accompanied by Chris Jackson (Head Cidermaker and Certified Pommelier), Eli Cassel (Cider Production Manager), and Rohan Chamberlain (Orchard Production Lead & Cider Pressing Specialist) along with the farm and production crew who aid in the harvesting and pressing of the apples.
IN THE SPOTLIGHT
Fishkill Farms grows much more than just apples for hard cider. In addition to their 60 acres of apple and pear orchards, they grow eco-certified peaches, nectarines, cherries, plums as well as organic berries (strawberries, blueberries and raspberries to name a few), vegetables, flowers, and pumpkins, all of which are available seasonally for pick-your-own. Fishkill Farms’ mission is to produce fresh, healthy, and sustainably grown food for local customers. They are committed to good stewardship of the land, and much of their produce is grown organically, without synthetic pesticides or fertilizers.
Fishkill Farms was permanently protected as farmland with support from New York State’s Environmental Protection Fund in 2009, and celebrated its 100th anniversary in 2013. Many of the more than 80 varieties of apples they grow are heritage strains passed down by generations of orchardists. The preservation of traditional cidermaking apples, many of which have been lost over time, is central to Fishkill Farm’s mission.
Currently underway are plans for a brand new cidery building that will house fermentation and bottling equipment, as well as a tasting room with a full bar and small bites. The pursuit to grow the cider-making aspect of the farm is very much underway between the newly established cidervariety trees reaching maturity and plans to create an elevated tasting experience.
SIGNATURE PRODUCTS
HOMESTEAD (SEMI-DRY)
WICCOPEE (CLASSIC DRY)
WILD AT HEART (ROSÉ)
BURR KNOT (BARREL-AGED)
DUET (CAB FRANC CO-FERMENT)
FARMER’S MOTEL (FUNKY, DRY)
ONDA (SHARP, DRY)
GETTING HERE
BY CAR: Fishkill Farms is located in Dutchess County in the Hudson Valley, just over an hour north of New York City. Take the Taconic Parkway to I-84 East and get off at Exit 50.
BY TRAIN: Take the Metro-North Hudson Line to Beacon Train Station. From Beacon, we are located about 15 minutes away. Local cab companies,and ride share services in our area are commonly used to reach the farm.
ADDRESS
9 Fishkill Farm Rd. Hopewell Junction, NY 12533
PHONE
845-897-4377
EMAIL
treasury@fishkillfarms.com
WEBSITE treasurycider.com fishkillfarms.com
OPEN
Year-round
Please check Google and website for seasonal hours.
CLOSED
New Year’s Day, Easter, Thanksgiving, Christmas TASTING
OWNER Josh Morgenthau
MANAGER Mark Doyle
CIDER MAKERS
Chris Jackson, Eli Cassel, Rohan Chamberlain, Josh Morgenthau EVENTS: MAY 25–OCT 12
PROUDLY LOCAL and intently sustainable, Seminary Hill Orchard & Cidery in Callicoon, NY, is all about Catskills heritage. Founded by Chicagoans Doug Doetsch (descended from a Callicoon family) and Susan Manning, Seminary Hill features the world’s first Passive House-certified cidery: an expansive 4,000-square-foot space clad with larch wood reclaimed from the underwater pilings of the original Tappan Zee Bridge. A cathedral-style ceiling frames floor-to-ceiling windows, and a wrap-around patio and balcony offer a perfect vantage point for the spectacular views of the orchard below and Delaware River Valley in the distance.
Designed by James Hartford of River Architects, the cidery is a modern take on a classic bank barn built into the side of a hill. Certified by the Passive House Institute U.S., the building’s insulated thermal envelope prevents heat loss or gain, while its triple pane windows help warm the room during winter while also providing peaceful orchard views. The eco-consciousness doesn’t stop at the cidery’s design but continues throughout stages of cider production.
Seminary Hill grows more than 60 American heirloom, English, and French varieties of cider apples and perry pears in rocky clay on a south-facing slope overlooking the Delaware River. They holistically manage their orchards in cooperation with nature. The fruit they grow (and the fruit they buy from area grower partners) has the complex aromatics, sharp acids, and tactile tannins needed to ferment and blend ciders with depth and nuance.
Seminary Hill’s orchard-driven cider reveals the distinct qualities of each year’s fruit. They never add other flavors or colors, and the ciders tend toward the dry end of the spectrum. Hence, all the flavors and textures shine through without the obscuring veil of excess sugar.
“For our grandparents and great-grandparents, making cider was simply part of living off the land. They took in summer boarders to make ends meet, and some became lifelong friends,” says owner Doug Doetsch. “Their example inspires us as we craft distinctive ciders, welcome guests to our tasting room and boarding house, and share our appreciation for the bounty and beauty of the land.”
PRODUCTS
NOVEMBER NONSENSE 2022
PORTER’S PERFECTION 2022
HEN’S TEETH 2021
MEET THE CIDER MAKER
STUART MADANY
Trained as an architect, Stuart Madany’s passion for cider making evolved out of a feasibility study and ensuing design work for an orchard and cidery. Long oriented toward sustainability, he naturally grew the apples organically as an orchardist and cider maker at Virginia’s third licensed cidery. He also created a wide range of award-winning ciders while pioneering unique techniques.
Upon reading about Seminary Hill’s sustainable and orchard-based approach, he felt an immediate resonance and wanted to bring his experience and inspiration to the team. He is fascinated by the differences in apple expression and which varieties truly shine in the Western Catskills compared to his previous experience.
VISIT SEMINARY
HILL
TO EXPERIENCE, IN THE WORDS OF CONDÉ NAST TRAVELER, A SETTING THAT EVOKES “JAMES FENIMORE COOPER’S AMERICA WITH A DASH OF TUSCANY.”
THE ESSENTIALS
ADDRESS
43 Wagner Lane, Callicoon, NY 12723
EMAIL info@seminaryhill.co
WEBSITE seminaryhill.co
TASTING FEES
Cider Flight $22
TOURS $48
OWNERS
Doug Doetsch, Susan Manning
CIDERMAKER
Stuart Madany
PHOTOS: Daniel Schwartz
JULY
13 Modern Makers Market
St. Mary’s Church | Cold Spring hopsonthehudson.com
5 Sip & Stretch Yoga
Treasury Cider | Hopewell Jct. treasurycider.com
(every first Friday thru Oct 4)
14 Sip & Sound Series
Hudson Valley Farmhouse Cider
Stone Ridge Orchard hudsonvalleyfarmhousecider.com
22 Upstate Art Weekend
Hudson Valley Farmhouse Cider
Stone Ridge Orchard hudsonvalleyfarmhousecider.com
St. Mary’s Church | Cold Spring hopsonthehudson.com
18 Sip & Sound Series
Hudson Valley Farmhouse Cider
Stone Ridge Orchard hudsonvalleyfarmhousecider.com
SEPTEMBER
7 Fall Harvest Festival Weekends
(through Oct 27)
Treasury Cider | Hopewell Jct. treasurycider.com
7-8 Hudson Valley Wine & Food Festival
Dutchess County Fairgrounds Rhinebeck
HudsonValleyWineFest.com
7-8 Modern Makers Market
St. Mary’s Church | Cold Spring hopsonthehudson.com
14- Meadowlark
15 Hudson Valley Farmhouse Cider
Stone Ridge Orchard hudsonvalleyfarmhousecider.com
21- Putnam County Wine & 22 Food Fest Wells Park | Brewster putnamcountywinefest.com
OCTOBER
5 New York Cider Week (through Oct 13) Various locations CiderWeekNewYork.com
5-6 Modern Makers Market
St. Mary’s Church | Cold Spring hopsonthehudson.com hudsonvalleyfarmhousecider.com
14 Fall Harvest Festival Treasury Cider | Hopewell Jct. treasurycider.com
NOVEMBER
9- Modern Makers Market
10 St. Mary’s Church | Cold Spring hopsonthehudson.com
STATE OF CIDER
OCT 5 - OCT 13
With more cideries than any other state, New York truly is a State of Cider. For a full list of where and how to enjoy Cider Week New York 2024, visit ciderweeknewyork. com and our YouTube channel at NewYorkCiderAssociationTV
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Map out your trail to visit cideries and explore all that’s great about NY Cider with the New York Cider Trail App on your phone or desktop. Available at newyorkciderassociation.com or your app store.
FEATURED IN THIS GUIDE
1 Angry Orchard see page 6 2241 Albany Post Road | Walden angryorchard.com
2 Awestruck see page 8 8 Winkler Road | Sidney 34 Howell Street | Walton awestruckciders.com
3 Doc’s Draft Hard Cider see page 10 114 Little York Road | Warwick docscider.com
4 Helderberg Meadworks see page 12 6144 State Highway 30 | Esperance 45 3rd Street | Troy helderbergmeadworks.com
5 Hudson Valley Farmhouse Cider see page 14 3012 Route 213 | Stone Ridge hudsonvalleyfarmhousecider.com stoneridgeorchard.com
6 Seminary Hill Orchard & Cidery see page 18 43 Wagner Lane | Callicoon seminaryhill.co
