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.