Our September cidrbox sold through Farnum Hill Ciders and shipped direct from Poverty Lane Orchards in Lebanon, New Hampshire in September 2017 • Join us for a cider tasting with the maker Steve Wood »
Farnum Hill's ciders stand alone. If you swirl a glass of the sparkling semidry, a waft of citrus blossoms and pear travels up to your nose. It is dry and crisp, with a gentle warming quality, like a Scotch. Mr. Wood blends up to a dozen rare varieties of apples like Esopus Spitzenberg, Dabinett, Yarlington Mill, Kingston Black and Médaille d'Or. His extra dry has the same kind of vibrancy, with an aroma of cherries and melon that seems to leap from the glass. It is dry and distinct with a pleasant sharpness reminiscent of bitter oranges. Both would be terrific with a meal.
—Amanda Hesser, New York Times
Wine Spectator calls Farnum Hill cidermaker Steve Wood “the godfather of new American cider,” because Wood was one of the first US growers to focus on cider fruit—over thirty years ago.
Kingston Black. Dabinett. Yarlington Mill. Golden Russet. Wickson. Médaille d'Or.
Steve Wood uses this premium fruit to make a hard cider that is dry and true to the place where it is grown. According to Wood: ''We're trying to make cider that's reflective of the fruit we grow and the place we grow it.''
For all the acclaim that his cider has captured, Wood would like to see folks fuss a little bit less about pairing his fine cider with food and recognize it as an all-occasion bottle. Farnum Hill tastes delicious with "Indian food, or grilled cheese, or baked potatoes or whatever you like," says Steve firmly.