Farnum Hill Ciders fulfill the true meaning of the word “cider” -- alcoholic beverages fermented from apples, exactly as wines are fermented from grapes. But not just any apples: in our orchards grow more inedible tannic weird genuine cider apple varieties than anywhere else in the States. Many originated in the gentler climates of France or England. In our tough conditions, these varieties produce intense, concentrated flavors and aromas not typical in their home regions. Our own ciders, at 6.5-7.5% alcohol, tend toward the dry, sharp, fruity and bountifully aromatic. We intend them to gladden the moment and to freshen the flavors of companionable foods. We are proud of Farnum Hill Ciders, and we are authoritatively told that, for now at least, they are the best-made ciders in America. Let's hope many more Eastern apple-growers will learn the craft and horticulture of cidermaking, and that distinctive American orchard-based ciders, now too rare, will return to their pre-Prohibition glory and variety. Johnny Appleseed planted the frontier for cider, after all -- “Mom and apple pie” came later, blotting out certain enjoyable truths from the national memory. But now cider -- real cider -- is back.