Andy and Polly Brennan started Aaron Burr to have ciders they'd like to drink at home. But the project has blossomed into one of the most sought-after and respected producers in America, starring on menus... Read More

Andy and Polly Brennan started Aaron Burr to have ciders they'd like to drink at home. But the project has blossomed into one of the most sought-after and respected producers in America, starring on menus like EMP, Per Se, Aldea, and The Modern (to name a few). They've outgrown their upstate basement, but still make what they call home cider. They never filter or add sulfites or sorbates. Their apples are super-local, and they're fermented with wild yeasts; because they're not bottle-conditioned or disgorged, they allow the yeast, sediment and cider to coexist.