Apple Cider Day
This timeless elixir, born from nature's bounty, captures the essence of orchards in every sip, a comforting embrace of crispness and warmth.
Celebrate the harvest season and local farm heritage by positioning apple cider as a premium, artisanal beverage that connects consumers to orchards and seasonal tradition.
- Farm-to-table spotlight: feature local mills and orchards producing authentic, unfiltered cider
- Seasonal recipe content: apple cider cocktails, mulled cider, and fall cooking applications
- Behind-the-scenes: the pressing process and craftsmanship of small-batch cider makers
- Nostalgia angle: 'taste the tradition' messaging around heritage cider-making practices
Apple Cider Day finds its roots in the history of that self-same beverage, a drink which has been enjoyed in various forms for as long as apples and presses have coexisted. Cider is also known as the fermented version of apple juice in the rest of the world and is prepared in a manner much like beer. In the Americas, however, it is instead referring to an unfermented drink that is merely the result of putting the apples through a press. The results are neither filtered nor sweetened in the manner of apple juice, and instead results in a drink that has excellent body and a natural flavor to please the palate.
While you can purchase this beverage from any grocery store you happen to come across, it is our opinion that the finest apple cider comes from the private farms and local mills that produce it from apples grown in their orchards. Rather than the standardized apples, you’ll find in industrially produced cider; these farms use apples that have been through the rigors of a natural growing period and are often of a strain of apple found only in their orchards.
This means that the true Apple Cider connoisseur gets to indulge in a local flavor that stands out from the industrially produced variety.