Aaron Burr Cider

Andy Brennan , Polly Giragosian
New York, United States
This user account status is Approved
 

About Aaron Burr Cider

As you know, apple farming and cider making are an art. Bear in mind though, “art” is the root word of “artificial”, and surprising as this may sound: art and nature are etymological opposites. It is an oxymoron, for instance, to use the term “natural farming” when farms don’t happen on their own. Nor does cider or wine. How much -or how little -they deviate from nature is part of the art. Driven by expectations, including everything from nutrition to aesthetic pleasure, Man cultivates. (“Man” is the root word of “manipultion,” BTW.) But having spent the last 25 years foraging apples in the wild, I’m in the unique position of observing the actual distance between the two. I’ve even developed a reputation for it. Nonetheless, I’m still hopeful, or determined, to close the gap between Nature and our expectations and this curiosity is what our ciders are all about.

… This is why despite having a minimal-intervention orchard of our own, 100% of the fruit in our Homestead “locational”ciders comes from wild-foraged apples integrated in the bigger world. A better sense of terrior, for instance, can be achieved this way. As the goal is to let the story the tree’s adaptation to Nature be the lede, it therefore doesn’t make sense to manipulate the ciders beyond simple racking and bottling. We bottle in the spring just before final sugar completion and they finish off dry with slight natural carbonation. From seed to glass, it’s as simple and pure as we can make it (even by organic wine standards these ciders are unrivaled as the extreme of “natural”), but in the end they are still Art.

… I have volumes of more information regarding our experiences and experiments to be published in my book “Uncultivated” due out early 2019 (Chelsea Green Publishing.) Please email aaronburrcider@gmail.com and we will send the update! –Andy Brennan

Certifications

  • Uncertified

Contact Details

+1 845 468 5867

Route 209
Wurtsboro, 12790
NY
United States

Technical Information

This grower-maker farms some of their grapes themselves and buys-in others.

Information on grapes they farm
  • Size of their farm: 20 acres (ha)
  • Size of farm under vine: 7 acres cider apples, 1/2 acre grape (ha)
  • All grapes are dry-farmed. None of this grower’s vineyards are irrigated.
  • All grapes are harvested manually.
  • Average production of wine: 7,000 bottles (btl)
Information on grapes they buy in
  • All grapes are farmed organically and/or biodynamically.
  • All grapes are dry-farmed. None of this grower’s vineyards are irrigated.
  • All grapes are harvested manually.
  • Average production of wine: 7,000 bottles (btl)