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.