SHERBORN, Mass. — Farnum Hill Ciders, Stormalong Cider, and Eden Specialty Ciders have teamed up to release a “Cider-Grown New England” collaboration: a 4-pack containing a different cider in each 12-oz can.

Besides offering unusual and delicious ciders, these makers want to highlight the extraordinary qualities of “bittersweet” and “bittersharp” cider apple varieties. These high-tannin apples are grown exclusively for pressing and fermentation, not for eating. Four ciders of very different character show the unique aromas and flavors that true cider apples are grown for. These Cider-Grown blends range from dry to semi-dry, but all are much less sweet than more familiar U.S. brands.


Stormalong, Farnum Hill, and Eden each contributed one cider to the pack. The fourth can contains a collaboration blend of fermentations from all three cider makers.

Tasting notes:

  • Eden Specialty Ciders – Lush layers of stone fruit and strawberries, leading to a fruity and savory finish.
  • Stormalong Cider – Dark fruit flavors coupled with a rich acidity, mellowed by malolactic fermentation, finishing with dense, tea-like tannins.
  • Farnum Hill – Madly fruity, with sweet fruit notes balanced by keen acidity and bitterness, with a clean, appetizing finish.
  • Cider Grown Makers’ Combo – Batches from all 3 cider makers yield flavors of baked fruit, and citrus, with hints of ice cider richness and minerals, braced by sturdy tannins.

The cider industry’s first multi-cidery 4-pack of 12 ounce cans is now available in New England and New York via distributors Ruby Wines (MA), Farrell Distributing (VT), Crush Distributors  (NH), and Craft Brewers Guild (NY).

“Cider-Grown New England shows different styles by different cider-makers with the same attitude toward apples,” said Steve Wood, owner and manager, Farnum Hill Ciders. “Eden, Stormalong, and Farnum Hill all take great care to make sure the essence of these ciders comes straight from the apples. It takes a lot of time and care to make cider this way. But we just believe the best ciders get their quality from orchards, not recipes.”

“We have a great respect and admiration for both Farnum Hill and Eden and have been inspired to create ciders focusing on the importance of fruit in cider making,” said Shannon Edgar, founder and cider maker, Stormalong Cider. “I feel like there is still a lot of education needed for consumers to understand these more cider-specific apples and the ciders that can be made from them. This collaboration is a great introduction to drier ciders created with apples high in tannins and acidity.”

“Collaborating with Stormalong and Farnum Hill to produce these four new ciders was a wonderful experience,” said Eleanor Leger, co-founder and co-owner, Eden Specialty Ciders. “This Cider-Grown New England pack will give people an opportunity to taste ciders of a quality that has been typically available only in large format bottles. Now people can grab a 4-pack to share with friends and explore the amazing flavors cider apples create, without adding any other flavoring.”

To learn more about the Cider-Grown New England collaboration, visit

About Stormalong Cider
We are an orchard-based cidery producing a wide range of ciders focused on apple quality and character. Our flagship cider, “Legendary Dry,” uses a blend of bittersweet and heirloom apple varieties full of tannins and rich acidity. We ferment and age our ciders with traditional techniques, showcasing the unique characteristics of these diverse apples. For more information on Stormalong Cider, please visit

About Eden Specialty Ciders
Our specialty ciders reflect the cold winter climate and apple heritage of Northern New England. We make unique and innovative ciders, that respect the rare and expensive apples we use. We avoid aggressive manipulation or industrial processing techniques, instead basing our techniques on the conditions and climate of our region. To learn more, visit

About Farnum Hill Ciders
We produce dry, fruity, sharp, and aromatic ciders on Farnum Hill in Lebanon, NH. We began growing weird, inedible cider apples way back in the 1980’s. We are more and more convinced that the best ciders emerge from real cider apples, grown on land where they reach peak quality. Time – most of a year in our case – is also vital in making excellent ciders. Slow fermentation and patient maturing bring out the best the fruit can offer. To learn more, visit

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