Ron Bixby’s fermentation journey started nearly 20 years ago, rooted in his passion for orcharding. Selling fruit from his land, Ron always had a deep connection to the earth. In 2015, with the help of his friend and cider maker Don McClean and resources from Cornell University, Ron transformed his passion into a business, founding Little Apple Cidery.

A pivotal moment came at CiderCon in Chicago in 2019 when Ron met Hayley Shine, a seasoned brewer and cider maker with experience on the West Coast and in Chicago. Their shared passion for cider ignited a partnership, and Hayley soon joined Ron in New York. In 2021, Lisa Graedon joined the team, taking on responsibilities for the Orchard Bar. Together, this dynamic trio navigated the challenges of COVID and have since shared roles in management, production, and marketing.

The story of Little Apple began over 40 years ago in an old orchard overrun with small apples. The decision to restore the orchard and become certified organic was the start of something beautiful. After years of dedication, the orchard flourished with heirloom varieties like Northern Spy, Golden Russet, and Baldwin apples, producing delicious ciders. The addition of English and French cider varieties inspired the creation of their Farm Cidery and Orchard Bar, bringing the Little Apple experience to life.

At Little Apple, the cider is all about the apples and the harvest. Each year is a new adventure, with apples hand-picked, pressed, fermented, and racked over a six-month production period. Their Little Batch Series showcases unique single-varietal batches and blends, each with its distinctive flavor and aroma. Every cider honors the apples, celebrating the land and the season.

The orchard is a destination for all. Whether walking the grounds, playing in the fields, or enjoying a cider under an apple tree, visitors are welcome to experience the magic of Little Apple. From May to November, the Orchard Bar serves hard cider, local beer, and fine provisions, while fresh-pressed organic juice is available in the fall. Even in the off-season, their hard ciders are available by the bottle, offering a taste of Little Apple year-round.

Looking ahead, Ron envisions Little Apple expanding into agritourism, hosting small parties, and steadily growing its reach. Proud of their innovative spirit, Ron highlights their pioneering quince cider as a testament to their creativity. His advice to all: “See the opportunity, and take the risk.” 

Cheers to Ron, Hayley, Lisa, and the entire Little Apple team for their dedication to crafting exceptional ciders and creating unforgettable experiences. Here’s to many more years of success and delicious cider adventures!