Cider Maker

2018 Cider Week FLX launches!

Cider Week FLX!

Friday, September 28 - Sunday, October 9, 2018

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FOR IMMEDIATE RELEASE

September 20, 2018

Contact

Jenn Smith

Executive Director, New York Cider Association

917.714.4274 | newyorkciderassociation@gmail.com

4TH ANNUAL CIDER WEEK FLX, SEPTEMBER 28 - OCTOBER 7 PUTS SPOTLIGHT ON REGION’S ORCHARDS

ITHACA, NY - Cider Week FLX is a ten-day festival spotlighting the quality, variety and abundance of cider grown and made in the Finger Lakes. Harnessing the growing consumer interest in cider, the promotion drives agritourism to key farms and tasting rooms, and cultivates appreciation for New York cider in the region’s bars, restaurants, bottle shops and beyond. A full overview of the festival can be found on the Cider Week FLX website, CiderWeekFLX.com. Cider-focused happenings at participating orchards, cidery tasting rooms, and cider spots in Geneva, Interlaken, Ithaca, Rochester, Trumansburg, and Williamson include guided walks, dinners, drop-ins, and cheese pairings. Cider Week FLX is unique from other cider festivals because the Finger Lakes is an exceptional center of cider making, due to the relative abundance of cider fruit, the presence of Cornell University’s world-class apple horticulture and enology resources, the area’s identity as a winemaking region, and the location of the USDA apple germplasm repository in Geneva. The entire calendar of festival events is available online at CiderWeekFLX.com/flx/events/. On Sunday, September 30 the action will be at Cornell Orchards, where the “ Cider Sunday ” event offers an afternoon of orchard walks, talks from Cornell CALS educators and researchers, and a meet-the-cider maker tasting and market in the Cornell Orchards Store , with a special selection of cider pairing snacks provided by Cornell Catering . In addition to the hard cider that adults may sample, apple enthusiasts of all ages can taste and make bespoke blends of dozens of different apple varieties, including traditional European hard cider varieties. Finger Lakes cider makers participating in the Cider Week promotion include:

● BLACK DIAMOND CIDER (Trumansburg)

● EVE’S CIDERY (Van Etten)

● GRISAMORE CIDER WORKS (Locke)

● KITE & STRING CIDER (Interlaken)

● LAKE DRUM BREWING (Geneva)

● NEW YORK CIDER COMPANY (Ithaca)

● REDBYRD ORCHARD CIDER (Trumansburg)

● SOUTH HILL CIDER (Ithaca)

● WAR HORSE BREWING @ THREE BROTHERS WINERY (Geneva)

@newyorkcider

newyorkciderassociation@gmail.com

newyorkciderassociation.com

Over the past decade, hard cider has been one of the fastest growing segments of craft beverage, due to factors including interest in farm-to-bottle beverages, drinkers’ general wish for lower alcohol options, and orientation by millennials to drink by occasion rather than category. According to Nielsen Research, small, regional producers such as those located in FLX have been the strongest performers of recent years, with an off-premise sales growth rate of 30% in 2017. Despite this expansion, drinker familiarity with cider remains a work in progress, and so the New York Cider Association (NYCA) works to give it increased exposure. NYCA Executive Director Jenn Smith said , “Cider is an important part of New York’s farm-based food culture. Drinkers are still learning that premium cider, made from New York apples, is being grown and fermented right in their backyard. Cider Week has been very effective at educating people about cider, upending misconceptions about cider always being sweet, and underlining the connection that cider has to the orchards where families enjoy U-pick apples in the fall.”

The outcomes of the FLX festival will be deepened awareness of FLX as an apple- and cider producing region, increased visitation, and economic stimulation based on both tourism and a boost in craft beverage sales.

About New York Cider

With more cideries than any other state (90 and counting!), a thriving apple industry, historic orchards, and a reputation for being the source of quality craft beverages, New York is the national cider industry frontrunner in terms of quality, scale, reach and economic impact. New York Cider Association works to advance that leadership, with the twinned objectives of developing New York Cider’s market position and strengthening the viability of the New York cider industry. To learn more visit newyorkciderassociation.com .

About Cider Week New York

Cider Week was launched by Hudson Valley-based sustainable agriculture not-for-profit Glynwood in 2011 as a way to connect trade professionals to farm-based cider producers in the region, while also increasing public awareness and appreciation. Now produced by the NYCA, Cider Week has grown from a series of marketing events for producers and retailers occurring in New York City and the Hudson Valley, into a series of four regional festivals throughout the state. To discover other cider weeks, visit ciderweeknewyork.com .

Community Support

NYCA’s production of Cider Week FLX is possible thanks to the contributions of our sponsors, all important members of the regional cider community: Cider In Love, Finger Lakes Cider House, Goodnature, and Vance Metal.

For media & press inquiries, please contact NYCA Executive Director Jenn Smith, 917.714.4274

newyorkciderassociation@gmail.com

More on Pioneer Pippin, from an expert

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Pioneer Pippin, a new Governor’s Cup for Cider and some words on our industry

Courtesy of Mark Grimaldi, owner+founder

The Cellar d’Or Wine and Cider Shop, Ithaca NY

from his August 16,2018 e-newsletter discussion of the first New York Wine Classic to include a Governor’s Cup for Cider

Last week, I was invited to be a judge for New York State's premier wine competition, The Governor's Cup from The NY Wine Classic, where hundreds of wineries submit close to 1000 wines for judging.  This year, they added cider to the competition, which myself and cider guru Dan Pucci (formerly of the cider bar Wassail in NYC) were responsible for judging.  I've never really cared much for what it meant for wineries to be given these bronze, silver, and gold medals in the past.  Sure, it means something, and garnering the best of anything in NYS deserves praise. But, you can literally go to some of the worst wineries in NYS and see dozens and dozens of medals adorning empty wine bottles along their walls, so I never really took it seriously.  This year though, the organization had done some major reorganizing and brought in fresh faces to not only run the NY Wine organization, but the judges were all fresh faces as well.  I sat amongst all types of serious wine people, from all different parts of the business--from Masters of WIne, Certified Somms, wine buyers, wine writers, winemakers, consultants--to say that these were serious judges with serious palates would be an understatement.  A far cry from what I had heard about the old guard of judges.  I didn't know I would be also judging ciders in addition to wine until after I sat down with my group. I was beyond excited that they were letting me judge the ciders, and looking back, they had made a good decision by doing that, being that I have tasted hundreds and hundreds of ciders here since The Cellar d'Or's inception five years ago, I would be able to give a better go at it than most people there since not many have had access or devoted as much time to cider as we have here.

Cider Coming Into Its Own


There were 8 flights of ciders, 71 ciders in total.  The range was broad, but they had it broken down into 3 categories--"heritage", "modern". and "Specialty".  Obviously, heritage was going to be the more serious ciders, made mostly from heirloom, wild, or heritage apples, without any other fruits or flavorings.  When we got into modern and specialty ciders we saw a lot hopped, fruited, overly sweet, barrel aged, and lots of ciders that were delicious but made for the mass market.  There were serious ciders in there too--Pommeaus, ice ciders, high-quality barrel aged and fruited ciders for sure. We gave some golds and some double golds out to some of them.  But going back to the Heritage ciders, it was clear that this is where the most serious and complex ciders were. 

The final round of judging came down to the best from each category that we had all unanimously decided to push through to the Governor's Cup final.  It was hard to pick the winner of the Heritage round, and it came down to almost a toss-up between two, but in the end, we thought that Kite & String's Pioneer Pippin was the best cider entered into the competition, followed very closely by Black Diamond's "Hickster".  We only sent two ciders through to the cup round from the "best of modern" flight, which was Angry Orchard's Baldwin and Meral House's Oro d'Oro--both of these ciders were excellent!

Notes on our (K&S) Pioneer Pippin


Today, I want to focus on the Pioneer Pippin from Kite & String. You may know them from their organic farm, known as Good Life Farm, where they farm organically, plow by draft horse, and ethically raise animals and the most amazing fruits and vegetables. Or you may know them from their local cider-only tasting room named The Finger Lakes Cider house, that is the default tasting room for their own ciders, as well as Eve's Cidery, Redbyrd Cider, and Black Diamond Farm.  The Pioneer Pippin is an exquisite cider, and one of the reasons it won best cider was it's sheer beauty.  The aromatics alone were something more associated with a white wine, or some sort of flower-infused tincture, tinged with herbs, yellow tropical fruits, and even a hint of spice.  None of the other ciders had these aromas, and in my years of tasting cider, not many have smelled as beautiful as this one ( and when they do, they are from the Finger Lakes!).  While many heirloom apple based ciders boast a wild, rough, edgy, funky side--with many cidermakers desiring to have a rustic side to their ciders, Kite & String boasted a clean. pure, pretty side of cider.  On the palate, it has a ripeness, with more yellow fruits coming through, but the magic of this cider, besides for the aromas, are its racy acidity and minerality and how it interplays with the slight bit of residual sugar (it's just a hair bone dry) it has.  I love a slight residual sugar when there is high acid, it gives you that mouthwatering sweet-tart sensation, and I really only pick that up to this degree in good German Feinherb Riesling.  The bubbles are also superb, as this is a hand-disgorged, Champagne method cider. 

If you're a cider lover, or a wine lover who just hasn't found cider that interesting--this may be the one to try.  The ciders from our region here in the finger lakes, are proving to be some of the most exciting in the world.


How to get Pioneer Pippin

You can always shop with us! Our Cider Club featured Pioneer Pippin in August (still shipping til mid October when we change over to the new quarter). We also ship all our ciders to over 35 states!

ORDER CIDER OR JOIN OUR CIDER CLUB

We want to share our gratitude especially to Mark and The Cellar d’Or for their long-time support of FLX orchard cider. The Cellar d’Or has an exquiste cider club which features ciders from around the world mixed with the best of our region.

MORE INFO ON THE CELLAR D’OR AND THEIR CIDER CLUB

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Celebrate FLX Apple Terroir with Black Diamond Farm and Cider

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Black Diamond exemplifies 30 years of exploring FLX Terroir for Apples and Cider

Join us for a series of unique ciders on Saturday, July 14th, 2 - 5 PM

Sneak Peek below written by Ian Merwin, owner of Black Diamond Farm and Cider

July 5, 2018

This has been a year of transition at Black Diamond Farm & Cider.  In April we planted 440 more apple trees in our new cider orchard, bringing total tree numbers on the farm to about 4400, and our apple varieties list to about 170.  These new plantings are mostly traditional cider varieties, including some from Asturias (Northern Spain), more favorites from Normandy France, and a few from the American South (Hewes Crab, Black Twig, Razor Russet).  These new trees will enable us to continue making ciders with only home-grown fruit—while providing a rich array of tastes and textures to express and explore the authentic terroir of our farm, climate and cider-making practices.

In addition to the eight Black Diamond Ciders we have made in past years, in 2018 we had enough of several longtime favorite cider varieties to create four new “varietal” ciders.  The July 14th event at FLCH will be the first public offering of these new ciders!  Just as Pinot Noir excels in France’s Burgundy Region, and Cabernet Sauvignon thrives in the Napa Valley, we believe that certain cider apples can achieve fullest expression in our Finger Lakes region.  We have a long, cool growing season, deep glacial soils with base mineral reserves and fertility, and rapidly developing expertise among local cider makers who share their nascent knowledge and experience growing apple varieties specifically for fine ciders.  The four new barrel reserve varietal ciders from Black Diamond Farm represent our foray into the realm of intensely varietal and uniquely local ciders.  They were made from apples picked at peak flavor within the 64 acres surrounding our cidery, fermented in small batches that started on native wild yeasts, and then finished with a few cultured yeast strains.  Thanks to a cool wet growing season in 2017, the fruit at hand this year had ample acidity and tannic structure.  Because each of these ciders consists of just one or two varieties, they are a bit quirky and individualistic.  Yet we think they also represent the Finger Lakes cider terroir that is gaining recognition nationally—fruit-forward ciders with complex acidity, minerality, and tannic structure that hold true to the land and orchards where they were grown, fermented, aged and bottled.  We look forward to tasting these new varietal ciders with everyone at the Finger Lakes Cider House this month!


Tasting Notes for New Varietal Ciders in 2018


Ashmead’s Kernel/Reinette Musquee

This is a blend of two classical cider apples, one from England and the other from France.  Chris Negronida conjured up this varietal blend a few years ago, and we all loved it!  Delicate tannins and bright acidity under notes of apricot, nutmeg and cloves, made in the traditional methode champenoise. 

ABV = 7.9%,  Total acidity = 7.8 g/L,  Residual sugars = 0.0%,  Total tannins = 504 ppm.


Golden Russet/Porter’s Perfection

A happy marriage of two cherished cider apples—one from New York around 1850, and the other from England in the 1890s.  Golden Russet lends its crisp acidity and ginger bite, while Porter’s Perfection provides tannic structure and depth of finish, underlying fruit notes of mango and citrus. 

ABV = 8.0%, Total acidity=6.9 g/L, Residual Sugar=0.0%, Total tannins = 817 ppm.


Geneva Tremlett’s Bitter

The true identity of this cider apple is unknown!  It was imported from England for the Geneva NY-USDA apple collection in the 1960s, thought to be the English cider apple Tremlett’s Bitter.  Whatever its true name is, Geneva Tremletts has established itself as one of the few bittersharp cider apples that can stand on its own in the bottle.  It has ample acidity, robust tannins, and notes of key lime and cinnamon spice.  We bottle conditioned this cider to mellow its acidity, letting it age for six months on the lees.  Some sediment is expected when serving. 

ABV=7.7%, Total Acidity=7.9 g/L, Residual sugars=0.0%, Total tannins = 907 ppm.


Harry Master’s Jersey

The dominant variety in this cider was sometimes called the “Port Wine” apple in Southwest England, and is a characteristic Somerset Jersey type of bittersweet apple with soft tannins and complex textures.  We added a bit of Pink Pearl and Cox Orange Pippin to the blend, for the sake of diversity. 

ABV = 7.7%, Total Acidity = 7.9%, Residual Sugar = 0.5%, Total tannins = 880 ppm.

 

Revealing the May Cider Club for these last few weeks...

By mid July we'll start prepping for the August Club!

Get in on the May Club for 2 more weeks!

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May Cider Club letter

May 1, 2018

Greetings, greetings!

May is here. It's a time of edgy excitement on this farm.... Where we wonder if we’ll be able to pull off all that we’ve planned for the year. Where we respond to the rapidly increasing light as we roar towards Summer Solstice with the belief that this year will be even better than the last. It's a wild time! We’re sending you ciders that both encapsulate that spring vibration and give you permission to sit back and soak it in.

CLUB COORDINATION HAND-OFF

For clarity, this is Melissa Madden writing to you. I am the Good Life Farm- Kite & String- Cider House owner, farmer, HR director, accountant, janitor, vet, horse driver, mouse chaser and chief composter. I’ve also taken over the Cider Club starting this quarter and I am DELIGHTED!  I miss the years of our Good Life Farm Spring CSA and the community that created. I see the Cider Club as a CSA in similar ways- we’re able to produce ciders just for you, and tell their story more fully. We get to stay in touch and share the ups and downs of our farm and cider life, and hear your thoughts. We get to know more about your lives and what brings you to this FLX region. I have lots of gratitude to Jenny and Sam for getting the Club going over the past year and half, and am so happy to be in a position to take it on as my other responsibilities shift here at home.

VALUING OUR FLX CIDER CULTURE

As you may know from social media, I just returned from a whirlwind trip to Spain as part of a group of cider makers, restaurateurs, journalists and cider culture activists. It was a wacky time to leave the farm and I, for one, am grateful for the slow cool spring that allowed me to enjoy that time away. I’ll be reaching out over the course of the next few months to share highlights of our explorations into Asturian and Basque cider and food culture!  In a nutshell, my greatest take-away was a refocusing on my love and respect for the cider community here in New York and particularly the Finger Lakes. We are in excellent company and will continue to make the Cider House a place where our collaborative spirit can shine.

A MOMENT IN THE LIFE OF OUR FARM

Now that I’m back, a focus on the farm! We’ve abruptly entered the spring boom period (between breaking dormancy and fruit set) when we watch the weather for scab and fireblight infection events and bite our nails waiting to get through bloom without hard frost. This is the period that tells us how it will be for the rest of the season when we shift towards managing fruit pests and diseases. This time determines the eventual harvest. We also have new trees to plant, and 1,500 trees from last year to cultivate with our horses Leo and Polly. We’ve got 4 miles of asparagus rows to walk and pick daily between May and mid-June, and we’ve got baby poultry to get ramping up for the year. We have ginger and turmeric to plant and tend, and probably a number of things I’m willfully forgetting. I will miss the baby cows this year, but I am excited to renew both my and Garrett’s focus on the orchard for 2018.

IN SUM

In celebration of all of this, we send you this May Cider Club! And if you care to join us in these oh-so-heady times, know you are welcome anytime. Most especially, come see us for Asparaganza 2018 (Saturday, May 26, 3 - 10 pm)! More info… on our website for this family friendly bonanza of fun: fingerlakesciderhouse.com.

Much love and gratitude as the days lengthen!

Melissa on behalf of the farm, cidery and tasting room crews

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May 2018 Club Ciders


King of Hector 2016

Apples Used: 100% wild harvested fruit from Hector, NY, harvested by Brad DeFrees and Will Seymour

Carbonation Method: Traditional Method

ABV: 8.4%

Residual Sugar: 0%

Tasting and Cider Maker Notes: Gripping acidity typical of wild seedlings and crab varieties. Slow fermentation (2 months). Hands off approach with little intervention. High acid cider aged well over the winter with beautiful aromas and unique flavor. We were excited to keep this extremely small lot separate that  season and this cider was filtered and bottled as our last traditional method product of the year.

Inspiration: King Of Hector was produced for the Cider Club only. Brad DeFrees sought out his favorite haunts in Hector in the fall of 2016, when we had an almost complete crop loss on the farm due to late frosts. He found us a great mix of acidic, tannic and aromatic fruit and brought in 20 bushels to make this limited run cider just for you!

Production: 24 cases

Pairing Suggestions: We think this cider drinks like a dry, Spanish champagne style. It is crisp, long lasting, and acidic, and embodies the heat of 2016. Drink it as a starter to open up your guests’ palates and imaginations, with light appetizers like dried fruit or with lightly fried fish or potatoes.


Rose 2017

Apples Used:  Newtown Pippin, Baldwin, Liberty, McIntosh

Carbonation Method: Charmat

ABV: 8.2%

Residual Sugars: 2.9%

TA: 6.9%

Tasting and Cider Maker Notes: A mix of sharp, high acid apples (primarily late season) blended with 18% fresh (unfermented) Riesling juice grown at Hosmer vineyards (Ovid, NY) and 10% Marechal Foch (French variety) red grape wine produced at Swedish Hill Vineyards (Romulus, NY). Put through a secondary fermentation in a closed pressurized tank and bottled at 4 volumes of carbonation pressure.

Inspiration: Blending Marechal Foch red wine from Swedish Hill with our high acid cider blend allows us to play with the wine culture of the Finger Lakes. We add in the unfermented Riesling from Hosmer to kick start the charmat fermentation and crash that halfway through to leave a residual, fruity, grassy sweetness that we think brings this Rose right home to the FLX.  

Production: 402 cases

Pairing Suggestions: This cider is super quenching and brightly fruity. It will go well with alpine style cheese, southeast Asian flavors like ginger, garlic and onion greens and lemongrass.
 


Glacial Till 2017

Apples Used:  Golden Russet, Goldrush, Porters Perfection, Dabinett, Brown Snout, Liberty, Chisel Jersey, Stoke Red, Yarlington Mill, Suncrisp, Redfield, Scarlett Ohara, Akane, Enterprise, Honeycrisp, Winecrisp, Florina

Carbonation Method: Still (no carbonation)

ABV: 9%

Return Sugars: 1%

Tasting and Cider Maker Notes: 100% estate grown fruit. Heavy Golden Russet blend with a substantial tannic backbone. Goldrush, Liberty, and Enterprise give this cider it’s acidity.

Inspiration: This was our first year of bittersweet apples coming into bearing on Good Life Farm. Since 2015 we have made one or another estate (all our own Good Life Farm fruit, 100% organic) cider as the conditions permitted- Hickok in 2015, Goldrush from 2016 and now Glacial Till for the 2017 vintage. It’s an honor to mark the growth of our farm, of our skills as farmers and understanding as cider makers, and time in general with these widely varying Good Life estate ciders.

Production: 121 cases
Pairing Suggestions:  This cider drinks like a full bodied white wine. We recommend serving at 55°F and decanting briefly, then enjoying slowly with acidic and salty flavors like a fresh cut Manchego or grated Pecorino.

Guest Cideries at the Cider House

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For immediate release

Interlaken, NY, May 9th, 2018

To celebrate its third anniversary, Finger Lakes Cider House on Good Life Farm, home of Kite and String Cider, has expanded its beverage program to bring together cider makers from throughout New York State.  Since opening in May 2015, the farm cidery tasting room on Cayuga Lake has focused its program of dinners, events, and in-store activities on a small group of Finger Lakes cider makers. Beginning in May 2018, the Cider House will host a curated selection of one visiting cidery per month to share the tasting menu with Kite & String. This renewed approach gives the Cider House team the opportunity for creative collaboration with like-minded cider makers in the Finger Lakes, Hudson Valley, Western New York and beyond, and allows its loyal community of cider enthusiasts to experience orchard-based cider of exceptional quality from a wider range of apples, terroir and technique.

Each month the Cider House will welcome a new producer to share their vision, strengths and interests. Each guest producer will be on the tasting menu and shelves alongside Kite & String, exposing customers to the collaborative mix of excellence and experimentation. Early plans include:

In May, the Cider House will feature Redbyrd Orchard Cider from nearby Trumansburg. Redbyrd is featured on the tasting menu all month, and on Saturday, May 19th will launch a special cider with a release party focused on RBO’s orchard and unique approach to cider making. Join Eric Shatt at the Cider House for a walk into the Good Life organic orchards to taste Redbyrd’s 2017 estate grown ‘Cloudsplitter’ while discussing biodynamic orcharding with Eric and Mike Biltonen of Know Your Roots Orchard Consulting.

In June Hudson Valley Farmhouse Cider from Breezy Hill Orchard in Staatsburg will take residency at the Cider House. Breezy Hill’s visionary farmer-owner Elizabeth Ryan has more than 30 years experience with land preservation and cider making in the Hudson Valley, and is a keen scholar of regional cider anthropology stretching back to the 17th century apple orchards planted by the Dutch . Elizabeth will make a few appearances in the Ithaca area in June,  leading an exploration of cider’s colonial heritage with Experience the Finger Lakes on 6/6 and exploring the influence of this heritage on today’s food and drink culture on 6/7 at the Cider House.

Future guest producers will be posted on the Finger Lakes Cider House calendar.


Melissa Madden, co-owner of Finger Lakes Cider House said, “We as Kite & String Cider, the cider makers we are including in our program, and our teams in the tasting room and at the farm are energized by the idea of leveraging the Cider House to expand the conversation about good cider, good farming, where we come from and where we can go as a community of New York cider producers.”

Jenn Smith, Executive Director of the New York Cider Association said, “As the venue of NYCA Board meetings and our annual AGM, the Cider House has been integral to fostering collegiality among the cider makers in our state, and it is thrilling to know that in the coming months their cider and food culture offerings will even better reflect their collaborative, cooperative nature by expanding their current excellent cider program to include thoughtful producers from all corners of the state.”  

About Finger Lakes Cider House

Finger Lakes Cider House is evolving its business at the same time that it nurtures the larger farm-based cider industry. It is open seven days a week, serving cider alongside local food, and featuring Friday Night Dinners and weekly lunch menu. Additionally, the Cider House often hosts special events and live music, and it is a central hub for the annual Cider Week FLX Festival (September 28th - October 8th, 2018). To learn more, see the Kite & String cider catalogue, or plan a trip, visit fingerlakesciderhouse.com

 

Contact

To learn more about the Cider House or its new program of residency for New York’s premier cider makers, please reach out to Melissa Madden at melissa@fingerlakesciderhouse.com.

A New Way to Host Guest Cideries, Staring May 1!

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Introducing a new way to highlight on guest cideries at the Cider House... starting with Redbyrd Orchard Cider!

Starting with May, we're shifting our manner of hosting guest cideries to focus on 1 special orchard cidery per month, alongside our own Kite & String.

Redbyrd will be our focus for May with Workman Dry on tap and an estate cider release party on Saturday, May 19 for Cloudsplitter!

More info on Redbyrd Orchard, our 5/19 Release Party and the next guests on the calendar!

Breaking News: April 2017

Eve's Cidery now offers on-farm, by appointment tastings in Van Etten

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Three and a half years ago, the Finger Lakes Cider House opened its door with a unique idea: provide a retail space for cider friends and colleagues who didn't have one and simultaneously become a destination for tasting cider from multiple producers in one spot. We've been proud and honored to be part of Melissa and Garrett's ambitious project. Since 2015, the cider industry as a whole has evolved, the Cider House has evolved, Eve's has evolved, and at this point in time, we are ready to tell the story of our land and our cider in our particular voice. We believe that the future of cider in our region lies in it's ability to tell the story of the land, a story about the way in which a specific place can be translated into cider, a story that connects people intimately to a place through what's in their glass. We believe people will be most interested in the region when they can get to know individual producers and their specific sites and we'd like to get better at helping folks do that. We love and admire Melissa and Garrett and are excited to continue to work closely with them as me move into our next chapter.

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For more information and to visit Eve's at home: evescidery.com