Located in Lebanon, New Hampshire and connected to Poverty Lane Orchards, where an impressive variety of heirloom cider apple varieties are grown. Stephen Wood and Louisa D. Spencer of Farnum Hill fulfill the true meaning of the word “cider”–an alcoholic beverage fermented from apples, exactly as a wine is fermented from grapes. They represent a return to the craft and horticulture of distinctive American, orchard-based cidermaking. Just as serious winemaking requires vintage grapes, serious cidermaking requires certain apples typically unattractive for fresh eating. Peculiar-tasting when fresh, cider apples produce gorgeous aromas, flavors and sensations after pressing, fermenting and blending. Farnum Hill’s almost fanatical interest in different varieties of cider apples lends their ciders depth of aroma and flavor. The English and European varieties found in those milder climes attain highly concentrated flavors in the extreme New Hampshire climate. With these and other varieties preserved from medieval Europe and colonial America, Farnum is resurrecting the lost art of traditional hard cider production. The result has garnered Poverty Lane’s Farnum Hill Ciders glowing reviews in publications like Wine Enthusiast and The New York Times. Farnum Hill makes beautiful ciders that continue to serve as leading examples of the craft cider marketplace.