STANDARD CIDER CO.

Brotherhood, America’s Oldest Winery – Established 1839

BROTHERHOOD WINERY is the oldest, continuously operating winery in the United States. For 183 years, Brotherhood has been producing wines in New York. Located one hour north of New York City in the Hudson Valley, Brotherhood Winery has also been exposed to apple growing and cider making for many years. There are records of cider production at Brotherhood Winery dating back to earlier times, but since the 1980s cider making has been a constant part of its production.

Having an abundance of orchards in the state of New York to choose from, Brotherhood Winery has partnered with a top grower to source the apples used for its line of cider, including the True Honey Cider infused with natural honey from the Hudson Valley.

Rebel Reserve barrel-aged cider is a product of a partnership with Roe Orchards, a local orchard in Chester that has been family-owned for almost 190 years. The fresh juice sourced from Roe Orchards is made from a blend of dessert and cider apples, which produces an amazingly delicious and complex juice which transforms into the barrel-aged Rebel Reserve Cider

After carefully selecting our apple growing partners, the fresh juice is fermented at Brotherhood Winery using carefully selected yeasts and top of the line filtering and bottling equipment, ensuring that all of the flavors and aromas of the apples are captured into each bottle.

Cider market trends, as well as different styles of ciders produced in other regions around the world, are regularly evaluated so Brotherhood can offer consumers ciders made in various styles using different techniques. However, its products have a unique identity created by its talented team of cider makers.

Brotherhood Winery’s focus is to continue producing premium hard apple cider here in the Hudson Valley and bring its craft-made ciders to enthusiasts around the United States. Brotherhood will continue to promote its hard cider products at the winery during this year’s season. Please check the website or follow on Facebook to learn more about upcoming events.

Meet The Cider Makers

BOB BARROW

Bob Barrow is winemaker and head cider maker for Brotherhood. Bob graduated from Virginia Tech in 1998 with a B.S. in Biology and a Chemistry Minor. He worked both in the vineyard and the winery at Williamsburg Winery in Virginia before starting at Brotherhood in 1999. A native of Dutchess County, Bob spends his time in the lab and the cellars creating Brotherhood’s blends and sparkling wines, as well as its line of ciders.

KELLY ONG

Laboratory Manager Kelly Ong graduated with a B.S. in Chemistry from Marist College in 2010. She joined the Brotherhood team immediately after graduating. Kelly works closely with Bob and Haley on formulating and analyzing wines and ciders, formula approvals, and monitoring the fermentation and quality of all products. Her expertise also includes creating quality control plans and monitoring inventory and production lines.

HALEY SILVERMAN

Haley Silverman has been working at Brotherhood Winery since 2016. She graduated from Stony Brook University in 2015 with a B.S. in Chemistry and Environmental Studies. Haley divides her time at Brotherhood between the laboratory and the production line as a Quality Control Manager. Her main responsibility includes assisting Bob and Kelly making sure each cider and wine produced is up to par with the company’s formulation, taste, and production standards.