For this month’s Member Spotlight, I take you all to the Finger Lakes; a region in New York State known for its incredible orchards, hidden gems of apple cultivars, and their wide array of cider. I recently had the pleasure of speaking with Autumn Stoscheck of Eve’s Cidery in Van Etten, New York. Autumn had an igniting energy about her as we spoke cider. It is this infectious positive energy that reminds me why cider is growing in the adult beverage category. One thing she said that still resonates with me was: “apple farming is tough in both nature and climate, so we must be tougher”.

“Apple farming is not for the faint of heart. You take the unpredictability of nature, combine it with climate chaos and then try to make a living off of it. You have to love stress and risk at least a little bit.”

When Autumn was 19, she took a leave of absence from Cornell and got a job at a local U-pick orchard where she fell in love with orcharding. She began to wonder if she could figure out a way to make a living doing it. At the same time she was also waitressing in the evenings after working on the farm where she was introduced to the world of fine wine. A cover on a 1999 issue of Fruit Grower’s News, detailing grower Steve Wood’s efforts at bringing traditional English cider apples to his New Hampshire farm sparked an idea to bring these two interests together with dry, orchard-based cider. In 2002, Autumn opened Eve’s Cidery. Eve’s Cidery began as a way to use surplus fruit at the U-pick orchard but soon evolved into a much larger project of planting and growing over 50 different varieties of apples grown specifically for the purpose of fermenting. Today, Autumn and her husband Ezra, along with friends, family, apprentices and employees farm 20 acres of certified organic apples and ferment them into an array of ciders with a focus on natural cider making. Eve’s is distributed across New York and NYC, as well as in a half a dozen other states and in Scotland.

When asked where she would like to see her cider, she simply replied: “I’d like to see my cider as an everyday pantry staple. Just as you might always have some beer in the fridge or a bottle of wine in the cellar, I’d like my cider to be the example of a dry, local, orchard based libation that you serve to friends”

What is the NY Cider Mark?

The New York Cider Association is proud to announce its unique NY Cider Mark, a seal created to tell consumers that the cider they’re drinking is made from 100% New York apples and is a 100% New York-made agricultural product.

This mark will:

• Promote the premier quality of New York cider and apples both within the state and outside

• Build recognition and loyalty in consumers

• Generate conversation around local agricultural products

When consumers “look for the apple,” they know that they’ll be drinking something truly exceptional and truly New York.

How do I put the NY Cider Mark on my own cider?

NYCA Members can access the Mark files through the NY Cider Mark Portal, accessible by logging into their WildApricot profiles on the NYCA website. The portal provides the NY Cider Mark for download in five different colors and three formats: JPEG, PNG, and SVG. Guidelines for use are also provided. 

Last month at Wolffer Estate Vineyards, the American Cider Association hosted their Level 1 Cider Education Certification workshop, a fundamental course for all things cider and an essential resource for becoming a Certified Cider Guide.

The course, taught by the ACA’s Jennie Dorsey, spans from cider history, to apple characteristics, to fermentation and cider-making styles, to serving practices. It highlights the diversity of cider and the richness of cider culture, discussing the growing, classification, and serving practices of cider in several traditional cider regions: Britain, France, Spain, and Germany. NYCA’s own Adrian Luna-Verduga even demonstrated the traditional way to pour a Spanish cider—by pouring it into the glass from as high up as you can!

Participants in the workshop also practiced tasting four different ciders according to the standards of the ACA’s Certified Pommelier exam. Tasting ciders isn’t just tasting—it’s a multiple-sense process. Tasters first judge the color of the cider, and whether it’s sparkling. Next, tasters hold the glass under their face to determine from how far away they can begin to smell the aroma. What notes are they picking up from the scent? After that comes tasting and mouthfeel. Are you tasting berries? Grass? Hints of mouse, or nail polish remover? How long does the taste last in your mouth? Every participant paused for a silly second to use many pommeliers’ go-to trick for evaluating acidity: looking down, opening their mouth, and counting the seconds until the drool dripped from their mouths. 

After the course, participants got a tour of the beautiful Wolffer facility, and even got to sample a 21-year old cider! This cider was delightfully smooth, with a caramel, cooked apple flavor and hints of rose and honey in the aroma. All in all, the Certified Cider Guide Workshop was not only educational, but a fun and engaging experience that fully immerses participants in the world of cider. 

The New York Cider Association proudly showcased its offerings at the NY Grown & Certified booth during the National Restaurant Show. Launched in 2016, the New York State Grown & Certified program assures consumers that their food is locally sourced and produced to higher standards, with participants adopting stringent food safety and environmental management practices. This voluntary initiative has expanded to cover 20 agricultural commodities and processing industries, reflecting a cooperative effort among producers, processors, wholesalers, retailers, restaurants, and the New York State Department of Agriculture and Markets.

On May 15th, 2024, the Albany Legislative offices were abuzz with excitement for Senate Cider Day, an event organized by Senator Rachel May’s office and the New York Cider Association to advocate for the Direct To Consumer (DTC) shipping of hard cider. This common-sense legislation would enable New York apple farmers and cider makers to sell their products directly to consumers via online channels, a practice already available to competitors in 32 other states, including California, Washington, and Oregon. Supported by the Governor's Office and the NYS Liquor Authority, this move would promise parity and fairness for small businesses using New York apples, one of the state's key agricultural products. DTC shipping not only boosts market access and consumer choice but also generates significant tax revenue, as evidenced by the 122% increase in excise tax collection since the legalization of wine DTC in 2005. With over 125 licensed cideries, New York leads the nation in cider production and quality. Allowing DTC shipping will help maintain this leadership, support local agricultural economies, and ensure fair competition for New York's diligent cider producers and farmers. Legislators need to hear from constituents to support this vital legislation, which represents progress, a level playing field, and economic opportunity for New York’s agricultural markets. Please contact your local NY State Senator and Assemblymember and let them know you support direct-to-consumer shipping for our NY farmers, growers, and cider producers.

Full Pour is a vibrantly creative  independent magazine celebrating the diverse world of beverage culture: from wine to beer to spirits and, last but not least, to cider. New York Cider was promoted in the Spring 2024 issue of Full Pour!

NYCA attended the release party (which was also a celebration of Full Pour’s first anniversary!) on April 3 at Community Wine & Spirits in Chelsea, alongside its fellow issue partners Asti DOCG and Sorel Liqueur. NYCA poured a wide selection of ciders from Graft Cider, Hudson North Cider Co., Indian Ladder Farms Cidery & Brewery, Pennings Farm Cidery, and SteamPunk Cider.

Attendees of this intimate, invite-only event included New York City-based beverage writers and editors, sommeliers, influencers, shop owners, and hospitality professionals. They were excited to get to know New York Ciders better by tasting the entire range, from dry to sweet, from traditional to fruited. As they progressed through their tastings, each person came to realize the sheer diversity of cider and the huge potential it has to carve a space for itself in the beverage industry and in the collective craft beverage consciousness. Safe to say, every attendee walked away from the New York Cider table thinking and talking about cider.

You can purchase the Spring ‘24 issue of Full Pour here.

Thank you all for coming to the New York Cider Association’s Annual Members’ Meeting for 2024! Held at the Albany Institute of History & Art, the meeting was a celebration of the history and artistry that goes into cidermaking. 

After a year of rebuilding and growth in 2023, NYCA shows “no sign of slowing down,” according to President of the Board Jonathan Oakes. 

• The release of the New York Cider Trail app this month aims to increase tasting room traffic by allowing users to construct itineraries from cidery to cidery, and alert them to special events and deals

• The long-awaited rollout of the New York State of Cider seal informs consumers that the cider they are drinking is made 100% from New York-grown apples

• NYCA is gearing up for events throughout the year all over the state to connect with consumers and elevate New York Cider presence

All of these developments are aimed at expanding the cider market by raising consumer awareness and emphasizing the strong link between New York and its cider. With these efforts, NYCA has deftly planted the seeds for sustained growth. 

The New York Cider Association has also been making large strides in the government and policy realms as

an advocate for cidermakers on the state and federal level. 

• New York State Liquor Authority Commissioner Lily Fan attended the Annual Members’ Meeting for a Q&A session, where members were able to get to know her and her plans for the SLA

• While in Albany, members of the board also met with representatives from state and federal legislators’ offices to advocate for the BUBBLE Bill and other cider-focused legislation

Of course, none of this growth would have been possible without the support and effort of NYCA members. NYCA asks every member to bolster this astronomical progress and get active by joining a committee to build out NYCA’s efforts in research & education, membership, marketing, legislation, and finance. With its members’ continued support, NYCA can truly let the world know that New York is the State of Cider.

The American Cider Association recently announced that sixteen individuals successfully passed the Certified Pommelier examination held at CiderCon® 2024 in Portland, Oregon in January. Of those sixteen, two very special individuals represent us here in New York. Learn their stories below:

Olivia Yi

Cider and wine culture has always been a part of Olivia Yi's life, surrounding her dinner table with its presence. A tiny glass served as a gateway to taste and experience both food and beverage. One aspect she's particularly grateful to her family for is their insistence on presence and awareness at the dinner table, encouraging her to be mindful of the meal and its pairings. In many ways, Olivia always felt a gravitational pull towards the food and beverage industry.

Following some experimental home brewing and fermenting during college, Olivia's father recruited her to work summers, furthering her career in the cider world immediately after graduation. For four and a half years, she honed her skills at Brooklyn Cider House, guided by her father's expertise and her own hands-on experiences in the orchard, tasting room, and cidery. With a Pommelier certification under her belt, Olivia now seeks to deepen her knowledge of cider and apples while reconnecting with her roots by delving into traditional Korean fermentation techniques.

Currently on a three-month stay in Korea, Olivia is immersing herself in classes on traditional Korean food, visiting makgeolli producers, and exploring meju factories, absorbing all she can before returning to the States. Her current aspiration is to gain a deeper understanding of fermentation while continuing to support cider makers and heirloom apples.

Adrian Luna

Adrian Luna's journey into the world of cider began in 2016 during a visit to the UK, where he encountered his first taste of the beverage. Prior to that, cider had been a completely unfamiliar concept to him, but he was immediately captivated by its flavors. Four years later, Adrian's interest in cider was reignited when he and two friends decided to host an Instagram Live show reviewing alcoholic beverages, stumbling upon cider once again. The positive feedback they received from the cider community prompted them to turn their live show into a weekly event.

Eager to delve deeper into the world of cider and connect with its community, Adrian and his friends embarked on a journey across the country to visit various cideries. They launched a YouTube series where they interviewed cider makers, showcased their products, and shared their stories. As their popularity grew, Adrian's passion for cider and its community intensified. While his friends pursued different paths, Adrian remained dedicated to cider and kept their brand alive, adopting the online persona of the "Hard Cider Guy."

In 2023, Adrian's dedication and enthusiasm for cider was recognized when he was awarded the Cider is for Everyone scholarship by the American Cider Association. Attending CiderCon® that year allowed his cider network to expand exponentially. In January 2024, Adrian's journey in the cider industry reached a new milestone when he was hired by the New York Cider Association as the Membership and Communications Coordinator, enabling him to fully utilize his passion for cider.

Adrian feels honored not only to have achieved the rank of Pommelier but also to be among the first 100 Pommeliers in history. He plans to actively engage with this certification, further refining his palate. His future plans include hosting cider and food pairings, judging at cider events, raising awareness about cider, and co-curating cider competitions in the East Coast.

Allison and Michael’s story is one of resiliency. They are the husband and wife power couple that own and operate Apple Barrel Orchards, located in Penn Yan, New York. Allison is a fourth generation farmer, who purchased the farm from her parents in 2020. Allison is the first woman in her family to run the farm since its inception back in the 1900’s! She purchased her farm in mid March of 2020 while the COVID pandemic was unfolding. As one may guess, the pandemic threw a wrench in her and Michael’s plans. However, they did not allow an obstacle to deter them from their goals and ambitions.

Fortunately, their u-pick operation and farm store kept them afloat during the pandemic. Michael, had already been enrolled in the Viticulture and Wine Technology program at Finger Lakes Community College with plans to expand the current business by adding a cidery to the farm. With that goal in mind, Michael and Allison planted a new orchard in 2021 with specific heirloom apples for fermenting and began making cider commercially in 2023. This venture has turned out to be a rewarding one for the couple, as they have many frequent flyers in their taproom.

One of their hopes is to be a part of the cider revolution in the Finger Lakes. They believe that with all the rich heritage apples in their region, cider should be just as popular as wine is in the Finger Lakes. Allison and Michael both plan on keeping their cidery small scale, as there are parts of their craftsmanship that they are never willing to give up. Allison wants her patrons to feel at home when they visit and experience the farm and now cidery through shared stories of her family’s history here. Michael likes being able to point to a tree and tell someone that is where his cider came from and has enjoyed seeing how the different dessert and heirloom apples take shape and evolve through the fermentation process, each having their own unique flavor while highlighting the characteristics of apples grown in the Finger Lakes region.

Amidst the trials of navigating a global pandemic, the expansion of their business, and venturing into uncharted territory; Apple Barrel Orchards has not only endured but flourished. Raise a glass in celebration of their unwavering dedication and unwritten chapters yet to unfold.

The BUBBLE Bill, or as it’s known officially, the Bubble Tax Modernization Act of 2024 (HR 7029), is top of mind at the federal level for cider legislation this year. Introduced by Representatives Earl Blumenauer (OR-D) & Mike Kelly (PA-R), this bill will fix a tax disparity for carbonated lower-alcohol wines, ciders, and meads made with fruit. If the bill gets passed, cidermakers will be able to make sparkling ciders with innovative fruit flavors, without a prohibitively high tax rate attached.

Read the complete bill here and contact your Congressional representatives at the American Cider Association website.