Abandoned Ciders started with a chance meeting between two cider-making hobbyists in 2015.
Eric Childs is the founder of Kombucha Brooklyn as well as an author of books about fermentation. A supertaster and Chinese tea specialist, Eric holds a degree in wine education from the International Wine Center in New York City. Dubbed ‘The Fermentation Guy’ of the operation, he brings his expertise in Kombucha making to cider production.
Martin Bernstein is the ‘The Apple Guy’, and researches and collects rare apple genetics from across the country. Many apples for Abandoned Ciders are wildly foraged, coming from abandoned orchards that Martin has since revitalized. He is constantly tending to an orchard full of beautiful and not so beautiful apples alike, as well as nurseries full of seedlings. At its core, the focus here is on bone-dry ciders. Martin notes that wild apples are typically higher in tannin and acidity, contributing to the bright and lean style.
Abandoned Cider creates a line of organic ciders ranging from classic, to fruit-infused, to barrel-aged, and beyond. All of their ciders uniquely express New York terroir and everything it has to offer.
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