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 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.

After over 100 years of growing apples, in 2015, 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 third generation orchardist, and the cider maker 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 a minimum of intervention, eco-certified, and picked at peak ripeness. The unique Hudson Valley climate and rich glacial soils yield complex, 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 six to ten months before bottling. Unlike commercial cider, which is often made with under-ripe fruit and oversweetened with sugar, Treasury Ciders are dryer and less carbonated, and pair wonderfully with a variety of foods.

Treasury’s newest releases were made with the 2016 crop. They are a mix of apples like Jonamac and Golden Delicious which grow on 50-year old trees, and newer organic plantings of heirloom and cider varieties, including Roxbury Russet, Esopus Spitzenberg, Ashmead’s Kernel, Northern Spy, and Goldrush. Each of the seven bottlings showcases a unique blend of fruit and a particular cider-making process. Homestead and Wiccoppee are traditional semi-dry and dry sparkling ciders; Centennial is still and dry like an apple wine; Onda is a funky, unfiltered spanish- style farmhouse cider; and Farmer’s Motel, Burr Knot, and Counterpane are created with crab apples, quince, and heirloom apples that are bottle fermented in small batches and aged an additional four to six months before release.

The Essentials




9 Fishkill Farm Rd.
Hopewell Junction, NY 12533





Daily, 9am–6pm


New Year’s Day, Easter, Thanksgiving, Christmas

Tasting Fee

Free single tasting
$4.00 for full flight

Farm Acreage



600 Cases


Josh Morgenthau

Cider Maker

Josh Morgenthau

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