The state is now home to dozens of hard-cider producers and our “Good Cider,” a walk-around tasting to be held Wednesday, March 18, in TriBeCa, will feature a wide diversity of them — “big, small, near, far,” says Sara Grady, vice president of programming at Glynwood and the event’s co-organizer. Tickets are $50.
New York is a top apple producer, but just four years ago, when Grady organized the Big Apple’s first Cider Week, the state was home to only a handful of cidermakers. As the traditional drink has regained ground, that number has grown faster than for any other beverage industry in New York, says Grady. And the ciders themselves are growing more sophisticated. Yes, she says, “some are sweet and bubbly, but now you can also try ciders that are incredibly unique, made with ingredients like ginger or hops or lavender.”
Good Cider, expected to draw hundreds of attendees, will feature over a dozen different producers — including Awestruck, Naked Flock, Nine Pin Ciderworks and Orchard Hill Cider Mill — pouring everything from classic ciders to innovative riffs.
“There’s a lot of exciting experimentation now,” says Grady. “Producers are doing really interesting stuff all over the map.” All over the New York map, that is.
Photo credit: Patrick Kolts
