Description

Metal House Cider is dedicated to creating small-batch ciders reflective of the terroir where the co-owners live and work in the town of Esopus, in the Hudson Valley, New York. Their ciders are made in the methode champenoise with a lot of toil and love and time. All the apples are sourced from either untreated/abandoned orchards including the one they live on, or the historic Esopus orchards they are hoping to resuscitate following biointensive/biodynamic protocols, and the occasional wild catskill crab. All aspects tree-to-label are done in house by co-owners and cidermakers Matt DiFrancesco and Kimberly Kae.