IN BROOKLYN, BEFORE IT WAS CALLED BROOKLYN, PEOPLE DRANK CIDER THERE. IT WASN'T LIKE WINE, IT WASN'T LIKE SCOTCH, IT WAS MORE LIKE WATER. IT WAS A THIRST QUENCHER FOR THE WORKER AS WELL AS WHAT THE FOUNDING FATHERS DRANK WITH BREAKFAST.We're from Brooklyn too, by way of Korea and Europe, but we discovered hard cider in the Basque Country in northern Spain. Every spring the cider there flows like water from casks the size of tanker trucks. It's not just cider, it's the most delicious cider there is. And it's not just about the cider. It's a party, a celebration of the harvest, and a time for friends to reconnect. 'Wait a minute', we thought, 'We're from the Big Apple, why don't we have a cider party?' So, we quit our jobs and went apple picking, literally. There were snowy days, angry farmers, and a lot of strange looks from our friends and family. Just about everyone we knew told us we were crazy. Maybe we are, but once you taste our ciders, you'll see it was worth it. Making cider is not a path to riches but it is a path to enjoying life. All our ciders are born out of traditions from Spain, France, and America. They are made as naturally as possible from apples hand picked in upstate New York. Our apples are simply crushed and their juice left to ferment the same way the traditionalists do it in Europe and the way it used to be done in Brooklyn before the Temperance Movement ended the party. Like fine wines our ciders are expressions of place, but unlike wine our ciders are meant to be gulped not sipped! Some are bubbly, some are dry, and some have a hint of natural sugar, but all are meant to celebrate the simple pleasures. So join us in a toast to tradition, friendship and, of course, to Brooklyn.