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Number of New York farm cideries have tripled

Staff Writer | October 18, 2016
The number of farm cideries operating manufacturing facilities in New York State has tripled, growing from 8 in October 2014 to 24 today.
Farm Cideries Legislation
Empire State   A direct result of the Farm Cideries Legislation
This growth has been a direct result of the Farm Cideries Legislation, signed on October 17, 2013. The law established a new license for cideries that use crops grown exclusively in New York.

It has strengthened the state’s apple industry, promoted job growth, and boosted tourism throughout the Empire State.

In addition to the 24 farm cideries operating today, five off-site branch stores have been opened, where Farm Cideries can sell farm-produced wine, beer, spirits and cider by the bottle or by the glass, in addition to operating gift shops and opening restaurants.

Prior to the Farm Cidery Law, hard cider could only be produced at Farm Wineries or through a cider producer license, which does not require the use of New York apples.

Cider producer licensees also lacked expanded privileges including tastings, sale of other farm-based products by the bottle or glass, and the opportunity to open restaurants, gift shops and branch stores, which have helped New York’s Farm Cideries become tourist destinations.

The Farm Cidery legislation was established following one of three New York State Wine, Beer and Spirits Summits to hear directly from industry professionals about their needs and opportunities for growth.

The law went into effect January 15, 2014 and authorizes farm cideries to manufacture and sell hard cider made from crops grown in New York State. The provisions of the bill are modeled after similar provisions for farm breweries, wineries and distilleries.