Years later, we still feel the effects of flattering remarks printed in the New York Times on November 14, 2001 within a comprehensive, mouthwatering piece on vintage ciders. The coverage certainly helped us and good ciders in general. It's worth reading even for those who don't like our particular ciders. But Times writer Amanda Hesser did:

" Farnum Hill Ciders stand alone," she wrote. "If you swirl a glass of the sparkling semidry, a waft of citrus blossoms and pear travels up to your nose. It is dry and crisp, with a gentle warming quality, like a scotch. Mr. Wood blends up to a dozen rare varieties of apples like Esopus Spitzenberg, Dabinett, Yarlington Mill, Kingston Black and Medaille d'Or. His extra dry has the same kind of vibrancy with an aroma of cherries and melon that seems to leap from the glass. It is dry and distinct with a pleasant sharpness reminiscent of bitter oranges. Both would be terrific with a meal." There was more, lots more. Anyone who would like full copies, please contact us.