Cider Chat
In New York's "North of Upstate" region, in the town of Canton is the Canton Apples production building. It is now also home of a partnership shaping the local cider scene. Owner Joel Howie and cider maker Dan Gallagher live just a mile apart, and their skills mesh perfectly. Joel brings over a decade of experience growing apples, pressing sweet cider, and creating value-added products. Dan, a passionate fermenter, was ready to move beyond hobby scale when the two connected.
Under Canton Apples & Cider, LLC, two product lines take shape:
Production takes place in a purpose-built facility designed for growth, with future plans for a taproom overlooking the orchard.
Between their combined orchards, Joel and Dan care for over 250 apple varieties — many planted by Bill McKentley of St. Lawrence Nurseries. These heritage and cold-hardy apples thrive in Zone 4, and every apple grown is put to use. When supplies run short, apples are sourced from other New York regions.
Ciders range from wild-fermented pet-nats to cultured yeast ferments for consistency. Specialty ciders include
Most ciders age 9–10 months before release, allowing flavors to develop naturally.