Remember that time in Italy when you saw a picture on a wine label that reminded you of the unspoiled landscape back home, so you commissioned a local artist to capture your favorite view in an oil painting, and that masterful combination of brushstrokes became the inspiration for the hard cider business you launched four years later?
Because the exact same thing happened to us. And if it hadn’t, we might all be drinking hard cider that’s far less extraordinary.
Nothing blurs the line between work and fun more than making hard cider. Whether we’re developing a new flavor or delivering the final product, there’s not a part of this job I don’t enjoy.
Michael is what you might call an accidental businessman. His lifelong attachment to earth, air, and sea has allowed him to keep conference rooms and dress codes at a safe distance while working wherever nature served as his office space. So, it only made sense for Michael to translate his love of the land into starting a company that truly appreciates the fruit that it bears. And if it means breaking down and buying a sport coat for the occasional distributor meeting, he’s ok with that. As long as he can get home in time to walk the dogs.
It never gets old seeing someone take their first sip of our cider and hearing ‘It’s delicious!’
It’s been said that when Keith Richards noodles around on his guitar, everyone leaves him alone in anticipation of his next brilliant riff. The same is true when Larry walks his farm pondering his next big idea. But before the reality of launching a hard cider business could take root, he enrolled himself and his son Michael in what he casually refers to as “cider school” at Cornell University. The rest, as they say, is history. Today, Larry still strolls the grounds of the sleepy hamlet that shares his cider company’s name. Only now he has to watch out for the apple trees.
My ultimate goal is to take what many people consider to be characteristics of craft beer and bring them into the world of hard cider.
When Corey visited our Tap Room as a thirsty traveler on the Western New York Beer Trail, she had no idea she’d be coming back so often.
After her wife, Jenny, became one of our line cooks, Corey jumped in to help us with canning when we were shorthanded. And with six years of brewing experience, she couldn’t resist being pulled back into an industry she loves.
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