There are many influencers 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.
HARD CIDER HAS HAD ups and downs in the American experience. It has gone from an essential and communal beverage in colonial times and on the frontier, to decline (and opposition to it) during the Temperance Movement and commercial neglect…
MAKE NO MISTAKE: the Hudson Valley’s ongoing craft cider resurgence has been built on the past, present, and future of the region’s excellence as a pomme fruit producer—mainly apples and pears, and a little quince.
AN EARLY BLOSSOM HERALDED THE START of the 2021 apple season in the Hudson Valley, an exciting – and nervous – time for the growing number of local cider producers, whether they tend orchards, or depend on others for fruit.
GETTING OUT AND EXPERIENCING CIDER firsthand is the best way to learn about the country’s oldest beverage, but with Dan Pucci and Craig Cavallo as your well-versed and deeply passionate guides, cider culture from coast to coast is at your fingertips.
AT ONE MINUTE AFTER MIDNIGHT on July 1, 1919, the dream of “dry” reformers became a reality when the Wartime Prohibition Act went into effect….
