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At Metal House Cider we are dedicated to creating small-batch ciders reflective of the terroir where we live and work, that is the Towns of New Paltz and Esopus, in the Hudson Valley, New York. Our ciders are made in the methode champenoise with a lot of toil and love and time. All the apples we use are sourced from either untreated/abandoned orchards including the one we live on, or the historic Esopus orchards we are hoping to resuscitate following biointensive/biodynamic protocols, and the occasional wild catskill crab. All aspects tree-to-label are done in house by co-owners and cidermakers Matt DiFrancesco and Kimberly Kae.