Although New Englanders were famous for the amount of cider they drank - some 35 gallons each year, in the nineteenth century - the Mid-Atlantic states of New York, New Jersey, and Virginia were producing the greatest quantity and quality of hard ciders anywhere in the country. Unfortunately, all this came to an end with the restrictions of Prohibition, and the region's rich cider culture all but dried up.
Now, thanks to cider-centric restaurants like ANXO, and DC distributors like Pekko carrying our farmhouse ciders, a cider revival is firmly underway.
The word “farmhouse” is ubiquitous in today’s cider industry, and many cidermakers would argue that it’s overused, even bastardized. The term’s origin stems from traditional cidermaking days when cider was made on a farm and its adjacent orchard was where its fruit was grown, in very small batches, utilizing timeworn techniques.
Many makers believe farmhouse cider is more than a region of apple origin or a fermentation method — it’s a philosophy that yields a beverage with a strong sense of place. In the wine industry that would be called estate wine.