The Tall Tails collection features four cider wines that pay homage to folklore ranging from Rip Van Winkle to Sleepy Hollow. Move over, Crisp Apple. Angry Orchard just dropped a
About 150 years ago, a German family stepped foot in America for the first time. They settled in Callicoon, now a quaint town with ample land, tucked along the Delaware
When Chef Tony Scotto says, “I’ve always enjoyed making pasta,” it feels like an understatement. At DPNB Pasta & Provisions, the Nyack restaurant he co-owns with his wife, Louiedell, Scotto
The first passive house cidery in the world is coming to the Catskills. Originally started in Germany as the “Passivhaus” movement, this new standard for building energy efficiency seeks to dramatically
At the Walden cider house, the brains behind Angry Orchard have been known to experiment, producing ciders that never hit the mass market. And, since 2016, the brand has been taking
As the winter months continue along and the cold weather persists, spirits are a satisfying way to stay warm. Locally produced beer and cider take on the characteristics of liquors
Courtesy of Angry Orchard Ingredients 1 bottle Angry Orchard Crisp Apple 2 oz Jamaican Rum 2 oz Horchata Con Rum (we used RumChata) 8 oz Eggnog Grated Nutmeg Method 1. Add
It was an abundance of leftovers that spurred Rose Hill Farm owners Bruce and Holly Brittain to launch Rose Hill Ferments. Five years ago, the duo made a conscious decision to shift
Drink cider, protect the planet? That’s the idea behind Hudson North Cider, the new beverage concept from Backpack Brands founders and siblings Kyle and Sara Sheffer. Best known for Graft
Recipe by Angry Orchard Ingredients 5 oz Angry Orchard Rosé Cider 1 oz White rum 0.75 oz Lime juice 4 Strawberries 2 Cups ice Method Add all ingredients to a
When Jeffrey Crist sold one of his apple orchards to the country’s largest hard cider producer, you think he’d step back and take it easy. Not so. Instead, the fourth
WHILE MOST INDUSTRIES CAN ONLY DREAM about triple-digit growth, one segment of the Hudson Valley economy—craft beverages—has grown to a degree rarely seen in any sector. One segment of the
Ingredients 2 cups puréed peaches 2 cups puréed raspberries 3/4 cup lemon water* *Replace with 3/4 cup Doc’s Draft Peach Cider from Warwick Valley Winery if desired Method Mix all
Collin Bringman, Reckless Remedies / Photo by Colleen Stewart Ingredients 3 ounces local apple cider 1 ounce Denning’s Point Beacon Bourbon 2 ounces Bad Seed Cider’s Ginga Roots hard cider Pinch
INNOVATIVE PARTNERSHIPS AMONG HUDSON VALLEY brewers and distillers are producing some interesting and delicious new products. Black Dirt Distillery is teaming with Doc’s Draft Hard Cider (both in Warwick) on a new
WITH NEW YORK STATE PRODUCING OVER 29 million bushels of apples annually, it is no wonder that the Hudson Valley has been nicknamed “The Apple Belt.” With apples galore, hard cider
AGE APPLE BRANDY in oak barrels for five to nine years, recombine it with fresh juice and then put it back into the barrels for another year and what happens? You
The Valley Table Staff Ingredients 6 oz Charbay Blood Orange Vodka 1 tsp Wood’s Boiled Cider Juice of 1 temple orange, or other juice orange Juice of 1 lime Method
Hudson Valley Restaurant Week is back this October 28 to November 10!
