Left Bank Ciders makes inventive, small-batch ciders that celebrate apples and their environment. We both forage our own apples from wild and abandoned trees as well as work with local orchards to make the best hard ciders possible. Our ciders tend to be dry and complex, but we think we make something for everybody.
|
Old Gold
We pressed Old Gold from some of the last apples grown by our friends Sue and Ed Goold on their family orchard and it rested in maple bourbon barrels for over a year, giving it a mellow whiskey character. Think crisp white wine aged in Kentucky. Bone dry, mildly sparkling. Only 53 cases bottled |
|
Kabbin
Kabbin is wild fermented from wild apples. We spent the month of October picking apples in the Catskill Mountains— Maplecrest sweets, Durham sours, and flowering crabs from the Arboretum. A true mountain mix, Kabbin has a full, mildly funky flavor. Only 96 cases bottled. |
|
Tina
Our friend Tina let us pick truckloads of apples from her generations-old farm in the foothills of the Catskill mountains. And while the backbone of this cider is a particular uncultivated, bitter-sweet apple, on trips to and from Tina’s we would pick every roadside crab we could find, resulting in a complex, fruit-forward dry cider with a balanced structure and crisp finish. Only 117 cases bottled. |
|
Hudson
Clean, just off-dry, and easy-to-drink, Hudson is made from a blend of apples from Dressel Orchard, half an hour south of Catskill. Not named after the river… or the town… or the valley… but after our good friend, we think this cider is as lively, likeable, and approachable as its bon vivant namesake. This one is only available on draft, some come by the taproom to try it! |
|
Cherry Baby
On May 5th, Left Bank added its newest and cutest staff member just in time for cherry season. We got some leftover cherry skins and pits from Mead Orchard and used them to kickstart a secondary ferment on a batch of cider, leading to a pronounced cherry aroma and a complex cherry-apple flavor, with hints of vanilla and almond. |
|
Byron
Byron is a grateful homage to our friend who has lovingly stewarded his 100+ year old antique orchard with extraordinary care, never spraying. To honor this special place, we blended his best Baldwins, Northern Spies, and Roxbury Russets into this flavorful dry cider. This one is all about the apples. |
|
Sharp Tongue
Dry, barrel-aged and packed with summer blueberries we picked from our favorite orchard. In the great pump versus no pump debate, this one sides firmly with pulp. You can see and taste the berry bits here, no fining or filtering to smooth it out. |
|
MaryAnn's Mead
MaryAnn Welsh makes wildflower honey at her homestead near Middleburgh, NY. We mixed her honey with filtered water, fermented to complete dryness, and barrel aged for close to a year. This is full bodied honey flavor without any cloying sweetness. |
|
Spyser
Cyser is a traditional co-ferment made through the fruitful marriage of apples and honey. Our Spyser features wild apples we harvested in the mountains, with an emphasis on the variety Northern Spy (...get it?). The resulting beverage combines the tartness of apples with the smoothness of honey--merged and beautifully mellowed by the barrel. |
More is always available at our taproom. We release new ciders throughout the year including a lot of small-batch surprises, so keep in touch to find out about what's coming soon!