Original Sin Hard Cider / Blog

The latest news from Original Sin Cider. 

WineandSpirits.com highlights Northern Spy!

Original Apple for Original Sin Cider

Feb. 13, 2015 – Listen up, cider fans, Original Sin Hard Cider has just shipped a limited release of their latest hard cider made with Northern Spy apples.  The cider will be available in selected markets in kegs.  Northern Spy Dry Cider is the latest addition to their line of single varietal heirloom series featuring Heirloom Series Newtown Pippin and Heirloom Series Cherry Tree hard cider.

We spoke to Gidon Coll, the founder and CEO of Original Sin and his enthusiasm for saving America’s heirloom apples is contagious. The Northern Spy dates back to around 1800 originating on the farm of Herman Chapin in East Bloomfield, N.Y. near Rochester.  There’s even a bronze plaque commemorating the location of the original tree.  Gidon told us that in mid-19th century, there were over 15,000 named varieties of apples growing in this country.  These days, only eleven different apples comprise about 90 percent of apples in supermarkets.  We’ve swapped flavor and texture for even shape, good looks and longevity. What a pity.

Described as “the best apple ever grown in the United States” by apple expert Fred Lape, Northern Spy’s popularity was confined to the local region until about 1840, when it began to attract greater attention. In 1852, the American Pomological Society listed the Northern Spy as a variety of promise and worthy of general cultivation. By the early 1900s, the Northern Spy was considered the third most popular apple grown in the United States.

Gidon Coll has been making cider for 17 years.  He experiments with the heirloom varieties he grows on his family’s old dairy farm in upstate New York and he strives to make his cider in the style of the early settlers – dry, not cloyingly sweet like many modern ciders. He has planted an orchard where he grows cider, modern day and heirloom apples and is dedicated to increasing the diversification of apple varieties in the United States.

His medal winning dry ciders have received accolades from many quarters including Food & Wine, The New York Times, Business Week, and The Tasting Table.  His is possibly the only American cider exported to the U.K. and Japan.  In fact, Original Sin Northern Spy Dry Cider has already shipped to Japan and Hong Kong.  Better get yours fast!  For a list of market availability check out Original Sin’s Limited Release Dry Cider Under our Hot New Products button.

Originally published at http://www.wineandspirits.com/original-apple-for-original-sin-cider/

Cidercraft Magazine Features Original Sin Cider!

Cider Made: Original Sin Hard Cider

Defying the odds and statistics of the late ’90s, Original Sin Hard Cider comes out on top.

By Peter Holmstrom

If you were to tell someone in 1997, “Hey, I’m going to make cider,” you would have found more then a few people scratching their heads. But that was exactly what prompted New York native Gidon Coll to start what would become one of the nation’s leading producers of hard cider, Original Sin.

“People would laugh when I’d tell them I was opening a cidery,” Coll says. “It was almost incomprehensible why cider wasn’t more popular. Cider was huge in Europe, and in other parts of the world, but it had never caught on here.”

Coll was entering a world predominated by beer and wine. Cider, which had once been quite popular in America, had been hard hit by Prohibition, and the industry had never quite recovered. In 1995, the New York Times reported that only 1.6 million cases of cider were produced that year.

Over time, Coll found ways to hone his craft by getting input from local winemakers, bartenders and friends. But the work was slow moving.

“At first, I’d be labeling the bottles by hand, spending a whole weekend doing 4,000 bottles, which isn’t really that many, and then go bar to bar in downtown Manhattan and Brooklyn,” Coll says. “I spent morning and night making cider then sampling New York City establishments on OS.”

Success would gradually come, with major awards being won throughout the first decade of the millennium. Another New York Times article in 2003 named Original Sin the best cidery in America. This article would allow Original Sin to find an audience outside of New York, and soon would expand across the country. With the new-found wiggle room, Coll began to experiment.

“I’m a huge collector of old books about cider—they had such an understanding of how many different varietals can influence cider,” Coll says. “Today, 11 varietals represent 90 percent of the supermarket chain store sales, but in the 1800’s there was such an awareness of different varietals, cider was such a part of our culture.”

With the passion to emphasis rare and underutilized varietals in cider, Gidon hopes this will bring a rising awareness of the versatility apples have to offer. While still maintaining the flagship Original Sin Apple hard cider, the company has also developed single varietal ciders, as well as ciders made with elderberry, apricot and pear.

Currently, Original Sin is available for purchase in 32 states, as well as being exported to Japan and the UK. Original Sin has seen the growth of the industry from both perspectives, having started out in an industry that had largely forgotten cider, to today, where cider represents a multimillion-dollar-a-year industry, with national case production for all cideries exceeding 7.5 million cases.

Coll has used some of this success to plant a test orchard on his family’s heritage dairy farm, a 70-acre property where he grows more than 85 different apple varietals representing some of the lesser known, or near extinct varietals. “I’ve become much more apple-centric,” Coll says. “Many of these unknown varietals lend themselves to a better tasting experience, but also to making a better cider. I think that more people focus on apples and varieties, the more it lends itself to a greater interest in cider and the industry in general.”

Original Article published on February 13, 2015 at http://cidercraftmag.com/cider-made-original-sin-hard-cider/

Original Sin's 1st Neon

Our one and only OS neon proudly displayed @ The White Horse Tavern (567 Hudson Street,  West Village, NYC)

Our one and only OS neon proudly displayed @ The White Horse Tavern (567 Hudson Street,  West Village, NYC)

A NICE REVIEW OF OS ELDERBERRY

 

Cider Review: Original Sin Elderberry

(from Along Came a Cider Website) 


Original Sin has been around making cider since 1997. This New York City cider company got its start with hand delivery and a well-balanced six-pack cider. Over time, they have become an award-winning company with some very nice ciders and the best iconic style in the industry. To check out that style take a look at all of their posters available in their online shop: 

http://origsin.com/v4/shop/

.  I first reviewed one of their specialty ciders, the Newtown Pippin a few months ago:

http://alongcameacider.blogspot.com/2013/02/cider-review-newtown-pippin.html

 Here's what Original Sin has to say about their newest cider, "Elderberry is a common fruit used in wine making. Its unique tart qualities make it an ideal fruit to use in the cider making process. Much of making a good cider is finding the perfect balance between acid, sugar and tannins. With Original Sin Elderberry, the Company believes it has achieved this balance. There is a long history of Elderberries being used in cider production. In fact, in the 1822 book ‘The American Orchardist’, it suggests adding Elderberries to give 'cider a fine colour as well as flavor." I can vouch for the fine color, let's see about the flavor.

Appearance: claret, brilliant, dark

The Elderberry briefly has head that disappears entirely just seconds after it is poured. This cider has quite a number of visible bubbles that entirely coat the sides of the glass. It's deep claret red is very appealing, but definitely on the unusual side for a cider.

Aromas: Not a lot of aroma

Though I didn't get a tremendous intensity of aroma from this, I could smell berries for certain. It's secondary notes come across most immediately as stone and citrus. 

Sweetness: sweet

I think there is a key to making sweet ciders that I enjoy, acidity. When a cider balances this well, a cider can be sweet but not troublingly so because the sweetness has a fruit character and depth rather than stickiness. This is still a delicate balance, but one that Original Sin has handled well in this cider. Very easy drinking.

Flavors and Drinking Experience: tart, light, fun

Original Sin's Elderberry Cider has a hint of the berry bitterness that I saw in Julian Cider's Black and Blue but with less deep dark flavor. The tartness pleases my palate very much. Overall, the cider offers a sweetly tart cider with a light refreshing mouthfeel. I highly recommend having the Elderberry with nutella toast or other similarly yummy sweet comfort foods.

tp://alongcameacider.blogspot.com/2013/09/cider-review-original-sin-elderberry.html

FIRST HARVEST OF RUBINETTE VARIETY

We picked our first Rubinette apples this weekend from our test orchard.  This modern day variety originates from Switzerland and is a cross between the Golden Delicious x the famed Cox's Orange Pippin.   Rubinette is high in sugar with a rich flavor - perfect for fresh eating and for cider making.  If you are lucky enough to find one in a farmer's market in the North America, we highly recommend you give it try,
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UPSTATE NEW YORK ORCHARD PIC - JULY '13

Front and center in this photo are dwarf Gold Rush apple trees.  

Gold Rush is an amazing new disease resistant apple variety developed by Rutgers/Purdue/Illinois breeding program. This apple is excellent for fresh eating and with its high acid and sugar is perfect for cider making as well.

(we now have 70 apple varieties growing in our test orchard)

 

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APPLES: 5 THINGS YOU MIGHT NOT HAVE KNOWN

We came across a champagne-y hard cider from Original Sin Cider that used an apple called the Newtown Pippin. Further in-depth research, sourced from the back of the bottle, revealed some significant findings of the apple’s influence on American history. It’s said that it established the U.S. fruit export industry as Queen Victoria liked them so much she had the import duties lifted on them. Here’s 5 things on apples that you might not have known about.

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NEWTOWN PIPPIN AND CHERRY TREE CIDER HARD LAUNCH

Now, Original Sin Cider’s Gidon Coll has harnessed the apple’s distinctive character for his Newton Pippin Hard Cider, which is available in New York this week for the first time.

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Coll is launching Cherry Tree Hard Cider this week as well ($12 for 750 ml). Golden and Russet apples are blended with the juice of tart cherries for a heavier, richer cider. The sweet, rosy pink cider is beautiful in the glass and an ideal match with a hunk of cheddar or served alongside a duck breast. We’re nominating it as our rosé of fall.

 

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