Fermented from all New York apples, it is 100% dry, aged on the lees, unfiltered, and in a farmhouse style. Each cider is hand made traditionally in small batches with minimal intervention. Any added ingredients in limited release... Read More
Isastegi is an old family estate located in the town of Tolosa in the Basque Country of Spain. The estate was originally covered by pastures for cattle, with only a few apple trees for the family to make a small amount of cider... Read More
Peter Fraleigh purchased this land in 1798 and established Rose Hill Farm in 1812. Six generations proceeded him and in 2001, the New York State Agricultural Society honored Rose Hill Farm and then owners Dave and Karen Fraleigh,... Read More
Because he had nothing better to do than plant trees and drink cider, Simon LEMARIÉ decided in 2015 to start producing ciders and spirits made with apples from his orchards.
Conducted entirely in Organic Agriculture, the... Read More
Leif Sundström lives and works in New York’s Hudson Valley, helping to revive the region’s centuries-old tradition of preserving orchard fruit as cider, a drink that evokes early America’s agrarian past... Read More