The local food movement has a new headliner: craft cider. The fermented, alcoholic beverage has become something of an “it” drink in New York City in the past few years. The reason is two-fold: producers are creating more complex ciders for an audience that craves it, and production is way up in New York state. It’s a perfect storm of supply and demand.
New York boasts more cideries than other state in the country. From 2011 – 2015, according to data released by the organizers of Cider Week NYC (the Sixth Annual festival runs October 21-31), the number of producers jumped from five to 65, with production volume up 750%. And so, a beverage once relegated to those seeking sweet and carbonated drinks is now more seriously considered.
“What we’re really seeing is people interested in the fine quality, well-made product,” said Dan Pucci, Cider Director at Wassail on the Lower East Side. “With an interesting style, [there is] a lot of growth happening.”