Generally, the sweeter the apples, the sweeter the cider. To keep Thompson’s Cider from being too sweet, takes a delicate blend of as many varieties as possible. Those who have tasted it over the years regard it as the best old-fashioned pure cider around.
Thompson’s fresh-presses small batches to produce a unique artisanal cider that is made from a blend of seven to 25 different apple varieties. Many of the blends include “heirloom” or “antique” varieties that have become rare. They add immeasurably to the overall flavor, aroma and body of our sweet cider.
Thompson’s cider can only be purchased at the mill, which is open weekends beginning on the Saturday closest to the 20th of September through Thanksgiving Sunday. We have maintained our tradition of being open on Thanksgiving Eve from 10am to 5:30pm and on Thanksgiving Day from 9am to 3pm. We sometimes make cider for Christmas if weather permits. If so, we’ll post it on the website. Visitors are welcome to watch the cider making on Saturdays from 10am until about 1pm.
New Hard Cider
In England, if someone offers you a cider, chances are you’re headed to the pub. What the Brits call cider, Americans call hard cider. Here, cider refers to non-alcoholic apple cider. In London, “cider” is readily available on tap as draft. If you want to enjoy artisanal hard cider in New York, you can now simply visit Thompson’s Cider Mill for our new limited-batch Hard Ciders.
The terroir of Westchester and the Hudson Valley offers the ideal combination of climate, soil and sun to produce some of the world’s best apples. We work with more than 30 varieties in crafting Thompson’s sparkling hard ciders.
Currently, Thompson’s Hard Cider comes “Orchard Blend” — a sparkling dry variety. Expect a light and bright, food-friendly cider.