NEW YORK CIDER CAN FINALLY BE SHIPPED DIRECT TO CUSTOMERS!

Governor Hochul signs Direct-to-Consumer Legislation into Law

(Beacon, NY_August 19, 2024) – The New York Cider Association is thrilled to announce Governor Hochul has signed into law the landmark Direct-to-Consumer Shipment Bill for Cider and Spirits. Sponsored by Senator Skoufis and Assemblymember Lupardo, this legislation finally allows NY Cider growers, producers, and farmers, as well as manufacturers of NY craft spirits and mead, to safely ship directly to their customers in New York and also to other states that allow shipment. The ability to direct ship was made available to NY Cider producers during the pandemic but that allowance was rescinded when the Executive Orders ended. Being able to ship directly to consumers was a lifeline during the pandemic and will mean that NY Cider small farmers, growers, and producers, can connect directly with their customers and build their businesses in a safe and effective way. This new direct-to-consumer legislation will take effect in 90 days just in time for the upcoming holiday season.

 

“After years of needing this for our emerging industry, we are so grateful for the leadership demonstrated by Governor Hochul in signing the Direct-to-Consumer Shipping Bill into law. With her signature, she has recognized the significant contribution our NY Hard Cider producers bring to the agricultural and tourism economy of their communities and to this state. This legislation not only establishes parity with the NY Wine industry but also strengthens NY Cider’s capability to build this growing category for all parties involved and respond to the consumer’s needs in a contemporary 2024 marketplace. By allowing our NY Cider growers, producers, and farmers the ability to ship their world class NY Ciders and directly connect with their customers to build their small businesses in a safe and meaningful way, this legislation helps to secure NY Cider’s leadership status in this industry while also fostering the growth of NY Cider’s economic impact and viability to our state’s agricultural landscape,” says Scott Ramsey, Executive Director, New York Cider Association.

“As a NY Cider producer and a multi-generational apple farmer, and after years of asking for the same ability that the NY Wine industry has had for decades, I am thrilled that our industry can finally ship our products to our customers! This common-sense legislation allows us to connect directly with our customers, build our brands, and bring our full potential to the NY Cider sector. Being able to build our markets via direct shipment creates an opportunity for us as small agricultural businesses to maintain our leadership status and expand the category of NY Cider into markets that have not existed before. This will encourage travel and tourism and allow us to continue to reach forward and fully embrace our place as The State of Cider. We are incredibly grateful to see the value of our work acknowledged and supported by the Governor in such a powerful way!” says Jonathan Oakes, Steampunk Cider and President, New York Cider Association.

 

“We’ve worked long and hard to achieve this obvious modern-day option for consumer choice across New York State as well as to achieve needed parity among the craft beverage industry sectors.  Our sincere gratitude to Governor Hochul for signing the bill in time for the upcoming holiday season which provides farm cideries the opportunity to begin offering exciting cider options not found on the shelves to New York cider fans.  The establishment of this new channel of trade will position New York farm cideries to continue supporting the Empire State’s extraordinary orchards and farms – Drink NY Apples!” says Sonya del Peral, Nine Pin Ciderworks and chair of NYCA’s Government Affairs Committee.

 

Directly tied to New York’s agricultural cash crop of apples, hard cider in New York has seen an unprecedented growth explosion of over 2400% over the past ten years and now has a $1.7 billion total economic impact to the NY state agricultural economy. With over 125 licensed producers making over 5 million gallons of cider every year, New York continues to lead the country in the number of active cideries and is second for apple growers in the country. To learn more and gain access to the newly launched NY Cider Trail app, visit www.newyorkcider.org.

Fly Creek, NY – The Fly Creek Cider Mill & Orchard is thrilled to announce that it has been awarded the title of Best Cidery in the United States by readers of USA TODAY. The USA TODAY 10Best Readers’ Choice Awards, which recognizes the best in travel, entertainment, and lifestyle, nominated 20 cideries nationwide. During the four-week voting period, readers were invited to vote for their favorite, and Fly Creek Cider Mill emerged as the top choice, finishing as the number one cidery in the country.

“The USA TODAY Network is one of the largest and most influential local-to-national publishing organizations in the country, and we are beyond excited to be recognized as America’s Number One Cidery for 2024,” says Bill Michaels, owner of Fly Creek Cider Mill. “This award is a testament to the hard work and dedication of our incredible staff, who ensure every visitor has an exceptional experience. We are deeply grateful to our loyal fans and visitors who supported us with their votes.

Fly Creek Cider Mill & Orchard, a premier agritourism destination in New York State, offers visitors a unique experience, combining history, tradition, and a passion for quality cider-making. Guests can witness cider being made on the historic 1889 water-powered, water-hydraulic press, which produces over 20,000 gallons each fall. Since 2002, the Mill has offered hard ciders and apple wines and was recently enhanced with a new tasting room that serves tasting flights and ciders by-the-glass.

This accolade is not just a win for the Fly Creek Cider Mill & Orchard but is also a reflection of the vibrant cider and apple culture in New York State. As a proud member of the New York State Cider Association and the New York State Apple Association and a key player in the regional agritourism industry, the Fly Creek Cider Mill continues to uphold its reputation for excellence, shining a spotlight on New York agriculture.

The fresh-pressing season will kick off on September 12 with the arrival of the apple harvest. As the Fly Creek Cider Mill gears up for a busy fall season, visitors are encouraged to come and experience why Fly Creek was voted the best cidery in the nation. The Mill is open daily from 9:00 AM to 6:00 PM, and the season will run through December. For more information and to view the pressing schedule, visit the website at www.flycreekcidermill.com.

 

Rockland Cider Works is owned and operated by Elisabeth and Darin Van Houten. The Van Houtens have always run a charming garden center, offering annual and perennial bedding plants, local produce, cage-free eggs, herbs, and Christmas trees among many other products. One day, while enjoying a cold beer at one of their beautiful garden centers, they had a delightful idea: why not serve adult beverages in their picturesque garden? With Darin already homebrewing beer and a friend discovering an old apple press, they decided to try their luck at making cider.

They perfected a hard cider recipe using dessert apples that they coined Dry Run! It is a dry, unsweetened cider, unlike anything they had ever tasted before. The rest, as they say, is history. Five years ago, leveraging their existing farm and garden center, they ventured into the cider industry—an entirely new endeavor for their local region. It’s been a rollercoaster journey, but the Van Houtens have reaped the benefits of their hard work through the strong relationships they’ve forged. They cherish the friendships they’ve made with customers, many of whom they might not have met otherwise.

Due to some unfortunate ongoing litigations from their neighbors Rockland Cider Works was forced to closed their Pear River location. They opened a new location in the Catskills on Elisabeth's family farm to continue keep their dream alive. They hope to one day run both locations successfully.

They hope to raise awareness about cider among adult beverage consumers. They continue to face challenges regarding urban farming, agrotourism and disgruntled neighbors but they continue to fight For the cider and craft beverage industry as well as farming rights.   You can find more about their history on the Van Houten Farms website. The Van Houtens have strategically crafted certain ciders with the dream of seeing them in specific beloved locations. They aspire to see their Plantation Keys (pineapple cider) selling in the Florida Keys and their Crush It (orange cider) in Maryland.

Rockland Cider Works’ trademark slogan has always been “Growing Good Times,” a mission they live by and hope to continue contributing to our growing industry.

Cheers to Elisabeth and Darin!

 

Alex Gill has always been an admirer of Indian Ladder Farms, a centennial farm renowned for its seasonal pick-your-own berries, apples, and pumpkins, situated near his hometown. As a child, he cherished the times spent at their orchard, making lasting memories while picking apples. As he grew older, Alex found himself drawn to the food and service industry, working in coffee shops and food co-ops. Despite this, he yearned for more fulfilling work.

In 2016, Indian Ladder Farms opened their tasting room, and the owner, Dietrich Gehring, introduced Alex to their production process. Alex was instantly captivated by their cider and eagerly offered to help in any capacity. Recognizing Alex's enthusiasm, Dietrich offered him a bartending position. As Alex delved deeper into the fermentation process, his curiosity about the myriad varieties of cider grew, leading him to assist in all aspects of cider-making. His dedication and passion saw him rise to the role of head cidermaker, a position he has proudly held for six years.

Alex envisions the cider industry evolving towards greater consumer engagement and cultural appreciation. He believes this can be achieved through a blend of traditional and contemporary techniques. "A cidermaker must respect and pay homage to old-school cider-making while creating something approachable for first-time consumers," he says. In his personal journey, Alex aspires to build a strong cider-making team at Indian Ladder Farms and educate the public on the importance of orchards and farms to encourage them to explore the world of cider. His biggest piece of advice to aspiring cidermakers is to embrace mistakes, as they often lead to the greatest developments.

Raise a toast to Alex Gil, a remarkable asset to our industry!

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.