Barton Orchards stands as a cornerstone of Hudson Valley agritourism, having evolved from its 1970s roots as a wholesale apple farm into a premier 180-acre destination. While the farm has long been celebrated for its famous cider donuts and a vibrant atmosphere often described as the Disneyland of the Hudson Valley, a new chapter is unfolding through a rapidly expanding craft cider program led by industry veteran Larry Stock. Larry isn’t new to the craft beverage world, but he brings a fresh, disciplined perspective to New York cider. Coming from a heavy-hitting background in brewing as the former co-owner and production lead at Mill House Brewing Company, Larry has traded the brewhouse for the orchard, applying his expertise in fermentation and cold-side production to elevate the Barton brand.

For Larry, the shift from beer to cider is a return to a more natural, intuitive process. He views the craft as a partnership with the environment, noting that cider making is deeply in tune with the seasons and more akin to winemaking than brewing, as the character of the juice changes with every variation in rain and sun. Working alongside farm owner Peter Barton, Larry is on a mission to define a sophisticated middle ground in the industry; moving away from "soda-sweet" products while remaining more approachable than higher-end, vintage-style bottles. His production philosophy is centered on minimal intervention and "respecting the apple," utilizing 100% fresh-pressed New York State juice with no back-watering and no heavy filtration.

This dedication to the fruit is reflected in Larry's cohesive, agrarian branding, featuring the flagship Tractor, a crisp and sessionable semi-dry cider, alongside fruit-forward offerings like the raspberry-infused Plow, the black cherry Hayride, and the spiced cranberry fall seasonal, Harrow. Larry’s technical precision is evident in the scale of the operation, which boasts fifty-six tap lines including as many as 6 farm crafted ciders and is also heavily focused on NY craft beer. across three locations on the farm. Despite the high-energy environment of the Sound Garden and the thousands of visitors Larry hosts each weekend, his focus remains on the personal connection between the maker and the consumer.

As Barton Orchards launches new distribution efforts to bring Larry’s kegs and cans to the surrounding four-county area and eventually statewide and beyond; the heart of the operation remains firmly rooted in the local community This expansion culminates in the farm’s 10th Anniversary Cider Festival on June 6th, where Larry is working to bring cider makers back to the forefront of the event. It is a landmark year for the Barton family, driven by Larry Stock’s vision of a future where fifty years of farming tradition meets a new, technically masterful era of New York craft cider.

Those journeying along the scenic lakeside roads that wind around Keuka Lake's "Bluff" will find themselves in an area Doug Geertz describes as some of the finest terroir in the country, renowned not only for grape cultivation but also for apples. Doug, the craftsman behind Treetops Cidery, is on a mission to remind the world that while wine might be the region's famous child, cider is the soulful powerhouse that’s been here all along.

Doug’s journey to professional cidermaking wasn't a straight line. With fifteen years of homebrewing under his belt, his education and training landed him in Manhattan doing cancer research at Mount Sinai. However, when the world hit pause in 2020, Doug found himself back on Keuka Lake, turning a decade-long hobby into a physical reality.

“During the shutdown, we grabbed the opportunity," Doug shares. “We took on all the construction work ourselves - my brother, who co-owns the business, my father, and our lifelong friends and I, all worked tirelessly together to make this happen. Thanks to our collective expertise and their belief in the vision, the cidery was brought to life.”

Treetops’ signature style is all about balance. While Doug loves a bone-dry single varietal, he builds his core lineup for "drinkability.” He combines heirloom varieties such as Arkansas Black and Northern Spy with table varieties like Jonagold and Cortland to craft ciders that achieve an ideal balance of acidity and tannins. “Our fundamental objective is to provide every guest with the chance to experience our selection of ten rotating ciders, each with distinctive qualities and flavors. We want Treetops Cider to be your new favorite drink.”

Do not let the “drinkability” fool you, the craftsmanship is deep. Doug spent ten years experimenting with yeasts, fermentation styles, and apple blends before ever selling a drop. This fall, he’s eyeing an experimental small-batch rosé cider made from pink-fleshed crab apples, a project that highlights the unique vibrant colors cider can achieve.

For Doug, there are numerous reasons why the Keuka Lake region is so special. One is its microclimate, shaped by the lake itself. The lake functions as a large thermal battery, providing warmth and regulating temperatures during colder months. This moderates extreme winter lows, protecting the trees from damage and helping them flourish, while avoiding stress that can reduce fruit quality and yield. Because of its sloping land, the Bluff also enjoys excellent drainage and receives abundant sunlight.

But beyond the land, what truly stands out is the feeling of togetherness and belonging. Doug notes, "Unlike other industries, the Finger Lakes craft beverage scene is collaborative, not competitive. Success for one of us benefits each of us." Local businesses routinely recommend each other to customers, creating a unique atmosphere that's hard to find anywhere else. “It’s a community vibe you can’t replicate.”

Where will Treetops be in five years? Doug has his sights set on two things: spreading his love for cider made on Keuka Lake through a satellite location and the ultimate local badge of honor, getting Treetops on the shelves at Wegmans. "In this area, we’ve always joked that once you’re in Wegmans, you’ve made it!”

Whether he’s pressing fresh juice or pouring a flight of blackberry and pear cider, Doug Geertz is proving that the best things in life, much like a good cider, take time, family and friends, and a little bit of lake magic.

Visit Treetops: Next time you're on Keuka Lake via land or water, stop by for a flight. Dock your boat on our lakeside and make us part of your lake day adventures. If you're lucky, you might even catch a glimpse of that neon-pink crab apple cider Doug’s been dreaming up.

The New York Cider Association (NYCA) recently brought the bold flavors of the orchard to the heart of Manhattan, attending the New York Restaurant Show at the Javits Center from March 8–10. We want to extend a huge thank you to the organizers for the invitation to participate in this premier event; it was an incredible opportunity to showcase the quality and versatility of our industry.

Representing the diverse landscape of our state’s cideries, Executive Director Scott Ramsey, Membership & Communications Coordinator Adrian Luna, and Special Programs Coordinator Ann Bliss spent the three-day event pouring premium New York Ciders for an influential audience of chefs, restaurateurs, hospitality experts, and media.

A major highlight of the weekend was Scott Ramsey’s featured presentation, "Reimagining The Apple: The Rise of NY Cider in Modern Dining." Speaking before an audience of esteemed culinary peers, Scott illustrated how New York Cider has evolved into a sophisticated, food-friendly staple that is perfectly suited for the modern beverage program.

Our booth also served as a vibrant hub for the cider community, with friends from Angry Orchard, Blake’s, and Pennings stopping by to share their expertise and discuss their unique ciders with attendees.

Between sessions, the NYCA team took the opportunity to explore the New York City hospitality landscape firsthand. By engaging with local venues and stakeholders, we gained valuable insights into how to better position New York Cider in front of the city’s everlasting and ever-evolving audience. This successful weekend served as a powerful reminder that New York Cider is a culinary powerhouse ready to take its rightful place at the NYC table.

In the world of craft cider, we often talk about the divide between the makers in the cellar and the enthusiasts in the taproom. But once in a while, someone bridges that gap so authentically they become a trailblazer for the entire industry. This month, we are thrilled to spotlight Damin Sawyer, the Upstate Sales Manager for Original Sin Cider and the creative force behind the widely recognized Bone & Bottle Reviews.

Damin’s journey into the "cider-verse" didn’t start in an orchard; it began on a cold, snowy February evening in 2014 at a hotel bar in Syracuse. Attending a sports expo with the tab completely covered, Damin knew he couldn’t keep up with heavy mixed drinks, so he spotted an Angry Orchard on the menu. Six ciders later, a passion was born.

Before he was ever "inside the house" at Original Sin, Damin spent years building his own brand. Living in a rural area where craft cider knowledge was scarce in 2015, Damin felt a calling to educate his community. But there was a catch: he was a picky eater and drinker. He realized he had to find something people would like so they’d follow the page and eventually see the cider content. The solution? Chicken wings. He began pairing cider reviews with wing reviews, sketching a logo on a sticky note; an apple skull with crossbones made of a chicken wing and a cider bottle. Thus, Bone & Bottle Reviews was born. Damin is quick to reject the title of "influencer," preferring "cider enthusiast." For him, the mission was always about the community and the liquid, not the "likes."

Damin’s transition to the professional side of cider is a true "seat-of-the-pants" success story. In 2021, wanting to attend the Cider Feast in NYC but on a tight budget, he reached out to industry legend Ron Sansone to see if he could help out. Days before the event, Damin got the call: Gidon Coll, the founder of Original Sin, couldn't make it. Would Damin run the table? Damin spent the next two days Googling everything he could find on the brand, and he did such a stellar job that a friendship, and eventually a career, was forged. Today, Damin manages Upstate sales and distribution, with a heavy focus on Original Sin's growing Non-Alcoholic (NA) sector.

Even as a sales manager, Damin remains grounded. He stopped "ranking" ciders years ago, realizing that taste is entirely subjective. He sees Original Sin as a "premium stepping stone"; a high-quality, fresh-pressed canned product that introduces drinkers to the craft before they dive into the complex bottled heirlooms. When asked what surprised him most about going pro, Damin points to the sheer diversity of the industry. He was shocked at how varied you can make cider taste with just a few small tweaks of the weather or variety.

Damin’s advice for aspiring enthusiasts is simple: Show up and show interest. He believes you need to bring good attention to yourself by being more descriptive than just saying a drink is "good." Cider is a tight-knit community, and while it's not hard to get into, you have to show that you want to be there. Tag the makers, interact with other accounts, and don't be a recluse.

Today, Damin continues to be an anomaly; a salesperson driven by pure, unadulterated passion for the apple. Whether he’s pounding the pavement for NA distribution or sharing a glass with a fellow enthusiast, Damin Sawyer is a reminder that the best way to sell cider is to truly, deeply love it.

In the heart of downtown Geneva, where the winter chill can dip well below freezing, there is a space that radiates a different kind of warmth. Lake Drum Brewing isn't just a cidery, a brewery, or a winery; it’s a community anchor. For this month’s Member Spotlight, we sat down with Jenna Pultinas to talk about the "living" nature of cider, the power of an open door, and why Lake Drum is "back and better than ever" for 2026.

While many tasting rooms find their homes in rolling rural orchards, Lake Drum thrives in the urban hum of downtown Geneva. This location is central to Jenna’s mission of inclusivity. "We see a different group of people coming in all the time," Jenna says. "Being downtown, we want to bring people in who might not have had access to cider before."

That commitment to the community even shows up in the glass. Jenna admits that while her "maker’s pride" might lean toward bone-dry fermentations, she’s happy to offer approachable, sweeter ciders and non-alcoholic options. Why? Because it makes people feel comfortable. It ensures there is something for everyone who walks through the door.

Jenna wears many hats; maker of wine and cider, but her heart belongs to the apple. When asked if her brewing background influences her cider making, she offered a refreshing perspective: "I have a very distinct boundary. With beer, you have a chance every time to tweak a recipe with something already dead, like grains. But I love working with a fruit that’s alive. You pick it, and you have one shot at fermenting it."

That "one-shot" philosophy is paying off. 2026 marks a massive milestone for Lake Drum: their first full crop harvest from their own orchard, which they’ve been planting in stages over the last decade. While they still source from neighboring farms to meet demand, the ability to yield their own fruit brings their "farm-to-glass" story full circle.

Looking ahead 5 to 10 years, Jenna’s goals are as innovative as her ciders. She’s currently exploring turning Lake Drum into a cooperatively owned entity. "We see a need to help the community build up their own individual brands through ours," she explains. By sharing the platform and even parts of the brand ownership, Lake Drum aims to become a true community-driven engine.

Beyond ownership, keep an eye out for Lake Drum at your next local race! Jenna is noticing a huge surge in interest from active, athletic audiences and students. Whether it’s sporting events or post-race tastings, she’s excited to prove that cider has a place in every lifestyle.

For those looking to enter the "cider-verse," Jenna’s advice is simple: Initiate, "even if you have no experience, you never know until you start asking. Take that one step; apply for the job, write the article, attend the meeting, or taste with a group. Just do one thing to start."

Jenna is just as energized as we are about Governor Hochul’s push to make New York the Nation’s Hard Cider Capital. "It’s awesome to hear," she shared. "Through all the chaos, the NYCA has maintained this goal and mission."

We are so grateful to have Jenna and the Lake Drum Brewing team in the swing of things and plugged into the NYCA community. Their dedication to local ingredients, community ownership, and the "living" craft of cider is exactly what makes New York the State of Cider.

Rob Kuhar’s journey embodies the spirit of curiosity, dedication, and community that defines our industry. Located in Trumansburg, NY, Rob and his brother aren't just making exceptional cider; they are proving that passion and creativity can turn any challenge into an opportunity.

Rob’s path to cider began not in an orchard, but in the classroom, while studying to become a sommelier. Though the wine program only dedicated one brief chapter to cider, Rob felt there was "a lot more to understand". This spark of curiosity led him down a rabbit hole of self-teaching, focusing on learning by doing rather than following traditional instruction. The result of this hands-on, learn-as-you-go philosophy is a distinct style of cider, heavily influenced by the wine world (using methods like bâtonnage and champagne techniques) and the Finger Lakes region.

Rob and his brother intentionally lean into the tough terroir of New York, seeking out trees that are "struggling" in "cold and windy" hillside conditions, much like premium wine grapes. Their unique sourcing method focuses on what they call “feral trees”: previously commercial apple varieties that were abandoned 20 years ago. These trees are unpruned, unfertilized, and only the most resilient have survived, yielding small, gnarly fruit that reflects the unique soil and microclimate. As Rob explains, this method means the flavor profile is "100% reflection of the soil" and what grows well there.

Perhaps the most inspiring element of the Idiot Brothers' story is their incredible ingenuity and grit. Facing the initial challenge of scaling, Rob (an electrician by trade) and his brother built their cidery from the ground up, literally. Their first cider facility was a barn with no electricity or plumbing. All their equipment for the first several years was hand-built, including their walk-in cooler, made from reclaimed sheet metal and foam board. They turned a hand grinder into a commercial model for only $45 by sourcing and customizing parts like pulleys and belts, even naming their upgraded grinder “Grindzilla 2000”. They run on an affordable budget, avoiding debt. This resourcefulness is not only a fantastic business model but a testament to their dedication to their craft!

The famously "swaggy" name, Idiot Brothers Cider, came from a spontaneous (and slightly tipsy) suggestion from Rob's girlfriend during a wine tour, but it perfectly captures the brand's genuine ethos. The name and their silhouette logo are meant to replicate that person in your life "who you can just be silly around" and with whom you "don't have to put on a mask". The entire brand is built on a "contrast juxtaposition": a chill, laid-back name paired with a high-end, luxury-feeling product and tasting experience.

Rob's hope for the future is to see the cider industry elevate its status, moving away from being viewed as "leaning into the beer world too heavy". He believes the hard work and patience required of cider growers should place them closer to the wine world, encouraging consumers to be more "cerebral" with their tastings and pairings. Their story, from DIY equipment to crafting ageable world-class cider, serves as a powerful inspiration for every small producer striving to elevate the New York cider industry through ingenuity and relentless dedication.

It’s often said that New York cider is a labor of love, and for Ann Bliss, that love story began with a simple act of sibling bonding. Forget the typical orchard tour; for Ann Bliss, Certified Pommelier, Head Bartender at Mullers Cider House, and NYCA’s Special Projects Coordinator, falling for craft cider was a joint adventure with her sister; a journey that quickly became a tradition.

Today, Ann’s dedication is an enormous asset to our association, and her passion is infectious. She embodies the consumer, the educator, and the advocate, giving her a vital 360-degree view of our entire community.

Ann's daily interactions at Mullers Cider House offer a unique barometer for consumer tastes. She notes a significant, exciting shift: customers are trending drier. This change, she believes, goes hand-in-hand with education—the more consumers learn about production and taste the apple in the glass, the more their palates evolve. Ann highlights the magic of working in the Finger Lakes/Western NY region, a “safe haven” where relationship building with makers is key. It's here she learned the conversation starter: not just that a cider is dry, but that its acidity tastes like lemon, and its tannins provide body, leading people down the "rabbit hole" of flavor.

In her role as the Special Projects Coordinator, Ann is driven by two major goals that will benefit every member: she aims to flesh out the enthusiast space within NYCA to build a stronger community centered not just on cider, but on agriculture, history, and food sovereignty. Perhaps her most exciting vision is working towards establishing American Pomological Areas (APAs) with the TTB. This initiative would elevate the conversation around terroir and define why New York's regions are uniquely special.

Ann’s ultimate advice for any cidery is simple, genuine, and profound: "Go with your gut." She encourages makers to chase their passion, even if it leads them to a unique style. Ann argues that the storytelling and the love you pour into a craft product is what people truly respond to. They may not instantly love every single cider, but "they'll love your cidery and come back for that experience of the storytelling and the community."

We are thrilled to have Ann's energy and wisdom guiding the New York Cider Association. Her commitment to building community and advocating for the true craft of cider makes her an irreplaceable part of our family. Thank you, Ann, for everything you do!

Deep in New York's renowned Finger Lakes region,amid its premier agricultural lands, a profound philosophy is shaping the future of craft beverage. It’s the driving force behind Giving Tree Cidery, where cidermaker Christopher Papalia is blending his extensive winemaking expertise with a generous spirit to create something truly exceptional. More than just a cidery, Giving Tree represents a commitment to raising the bar for the entire category.

The name Giving Tree is more than a nostalgic nod; it’s the core ethos of the operation. Papalia, who is also a seasoned winemaker, founded the cidery on his own property, which came with an unexpected abundance: an apple orchard. "You realize you have five tons of apples and you can't just give them away," Christopher explains, "but as soon as I ferment it, I could give it away like nobody's business." This experience, combined with his winemaking belief that grapes (or in this case, apples) belong to the product which belongs to the people, solidified his vision: to give people what they need out of the product. This philosophy drives him to prioritize the consumer experience, ensuring every pour is intentional, transparent, and high-quality.

Giving Tree is boldly pursuing a model built on exclusivity and education, aiming to position cider squarely in the realm of fine wine. The cornerstone of this plan is their upcoming tap room in Penn Yan, NY. Far from a typical free-for-all, Papalia plans an immersive experience: "It's going to be ticket-only to get into the tasting room. "So, we can spend a little more time catering to people and letting them ask questions, and really understand the process. That's what they're looking for, too." This speakeasy-style, ski-lodge vibe is designed to foster a personal connection between the drinker and the craft, making the journey from orchard to glass a sophisticated occasion. Christopher’s winemaking background informs his commitment to minimal intervention and purity. He treats his ciders like Chardonnays, focusing on clean, consistent fermentations with no added acid or flavoring. If you're tasting their work for the first time, he recommends their Traditional cider. "It’s a very favorable sugar content, and we keep the acid almost none," he says, making it instantly approachable for anyone who might say, "I don't like cider."

Papalia is not just perfecting the present; he's innovating for the future of the category. The most exciting trend on his horizon is a forthcoming line of non-carbonated "still" ciders bottled in hawk wine bottles. This approach is deliberate: "I don't love carbonation all the time. I could go for something in a wine glass that's great." Crucially, these still ciders will maintain a modest 6.5% ABV, preserving one of cider's core appeals—a lighter, more approachable experience than wine. This move is aimed at infiltrating culinary spaces, where the complexity of a still, non-bloating beverage offers unparalleled parability for chefs and diners alike.

When asked about his biggest goals, Christopher bypasses competitive ambition for a far grander vision: elevating the entire cider category. "I just want to see cider more in people's hands," he states. For him, every quality brand is an essential piece of a larger puzzle. Christopher views the current moment as a cider renaissance, echoing the transformative growth seen in the New York wine and craft beer industries decades ago. "All ships rise with the tide. I kind of want to see cider as a whole really doing well and making a market tap even more than it is now... We've got all these apples in New York State. Let's promote it. Let's really show what we have." Through quality, passion, and genuine collaboration, Giving Tree Cidery is dedicated to being a pioneer in this exciting new era, ensuring that cider finally gets the recognition and the premium space it deserves.

In a journey that began with an old apple press and a spontaneous experiment, the team behind B&E Ciderworks—co-owners Nick, his wife Sam, and Andy—are crafting ciders that are as rooted in community and tradition as they are in flavor. The project took root after Andy refurbished an antique barrel press and Nick showed up with a batch of apples from a produce auction. That initial experiment yielded just one carboy of cider, but it was enough to spark an idea and set the foundation for what would become B&E Ciderworks three years later.

B&E Ciderworks prides itself on a "traditional" approach to cidermaking. The focus is on using 100% juice and natural ingredients, staying away from sulfites and sorbates often found in mass-produced ciders. They describe their philosophy as making cider the way it would have been made a century ago, with a focus on simplicity and pure flavor. This dedication to tradition is evident in their single-varietal ciders, which have included Crispin, Granny Smith, and Macintosh apples.

The cidery's location in Macedon, New York—nestled between Canandaigua Lake and Lake Ontario—provides access to some of the best apple-growing regions in the state. B&E Ciderworks partners with small, local farms, including an orchard where Nick once worked and planted trees. This personal connection ensures their ciders are as local as possible, often sourced from farms just a few towns away.

Their creative process is a true community effort. Nick and Andy often host gatherings where friends and neighbors taste small batches and provide feedback. They use score sheets to gather notes on flavor, sweetness, and overall quality, a method that led to the creation of their flagship cider, "Crasher." This community input is a constant source of inspiration, even leading to new products like their seasonal mulled cider, which was born from a request from people at their local market.

Like many up-and-coming cidermakers, B&E Ciderworks has faced its share of challenges. One of the most memorable was an equipment failure with their refurbished wooden press, which broke mid-press. They overcame the issue by enlisting a neighbor's help to weld a new steel support beam, allowing them to continue and fulfill their orders.

Looking forward, their main goal is to establish a tasting room. They've received significant community feedback from people eager to visit, taste their ciders, and have a place to gather. This vision aligns with a broader trend in the craft beverage industry, where tasting rooms are seen as crucial for building a brand, fostering a loyal customer base, and creating a unique community culture. In the meantime, they are focused on perfecting their fall line and continuing to grow their brand.

Nestled on the east side of Keuka Lake in the heart of the Finger Lakes, Sylvan Farm & Cider is more than just a cidery; it's the culmination of a lifelong journey for Josh and Charlie. Their story is a blend of rooted tradition, unexpected detours, and a shared passion for crafting cider that truly speaks of its unique origins.

Charlie's connection to the land runs deep. He grew up on the very farm where Sylvan Cider now operates, a place his grandparents first acquired in the 1970s. As a child, his "first apple association" involved shaking wild apple trees and "fighting the cows" for fruit to make sweet cider. His path, however, took him away from the farm for a time.

After studying communication in Pennsylvania, he earned a master's in theology, worked in international community development, and even served as a minister. He eventually found himself in the San Francisco tech world before realizing he belonged back on a farm. This journey led him to a biodynamic heirloom apple farm in Mendocino County, California, where he would meet his partner, Josh.

Josh's background is equally rich and diverse. An art teacher for a decade in Memphis and Arkansas, he also had a passion for farming. He worked at an educational farm a few miles from Charlie, and the two quickly realized they shared a common vision. Josh's expertise in photography and graphic design has become a cornerstone of Sylvan Cider, with his artistic vision defining the beautiful and distinctive labels that adorn each bottle.

Charlie notes, "It's pretty amazing to not have to hire a design company, but to have someone who's actually part of the project." This unique collaboration allows Charlie to focus on the cider-making process and cellar work, while Josh oversees the orchard management and all the creative marketing, a partnership they affectionately call a way to "split the stress and responsibility."

Sylvan Cider's philosophy is rooted in a deep respect for their "more than human neighbors." They see their farming as a collaborative process with the ecological web of life, making cider from fruits that naturally thrive on their land. While they are in the process of planting an orchard of traditional bittersweet cider apples and perry pears, they currently focus on using fruit from wild and feral trees found within a mile of their cidery. The joys of this approach are immense, including the creative process of tasting and blending fruit from dozens of different trees. "It's the joy of discovery," Charlie explains, noting that every year and every tree is different. He also finds a profound, almost spiritual connection in working with ancient trees, some of which are over 100 or 200 years old. This unique method also presents its share of challenges. Wild foraging is a physically demanding process, requiring them to prune ancient trees, gather fruit from thorny bushes, and race against deer to collect the apples at their peak ripeness. The unpredictability of the harvest means they must constantly be on the lookout for a single ripe tree in the middle of the woods. Yet, this dedication results in ciders that are "completely unique and also a true expression of the landscape."

Looking ahead, Josh and Charlie are focused on growing their business while staying true to their values. In the near term, they're excited about bottling their first Pommeau. They're also in the process of building their house by hand. Their long-term vision includes creating a space on the farm for cider tastings, offering guests the chance to pair their ciders with local cheeses and other Finger Lakes foods. They also hope to incorporate animals like sheep or pigs to graze under the trees.

They also hope to share their peaceful, rural setting with others, especially those who may not feel at home in the country. "It's kind of unusual as queer, you know, gay men to be farmers in general," Charlie acknowledges, "but for us, we love living where we do in this kind of peaceful setting." They envision Sylvan Farm & Cider as a safe and welcoming space for everyone, where people can come to experience nature, enjoy fantastic cider, and connect with the land.

Finally, for those just starting their cider-making journey, Charlie's advice is simple yet profound: "Seek out real-world educational experience... ask all the dumb questions." He also stresses the importance of starting small and not taking on too much debt, ensuring that the passion and values that led you to cider in the first place don't get lost along the way.