The Apple of Our Eye

One of the things Upstate New York is most known for, aside from excellent craft beer, is its apples and all the delicious byproducts they produce. While we like an apple fritter as much as the next person, when it comes to apples, there’s really nothing that compares to nice hard cider and McKenzie’s makes some of the best in the world.

In 2012, McKenzie’s enter their first ever tasting event and walked away with an armful of accolades. Of the 773 wines, spirits, and ciders entered in the 27th Annual New York Wine and Food Classic, McKenzie’s Black Cherry Cider was the third highest rated overall product and highest rated cider. The Original and Green Apple ciders also took home awards as both were awarded silvers making it a clean sweep for the mill. Not too shabby for a first-time entrant.

In 1852, Jacob McKenzie Mayer, or “J-Mack” to his friends, opened a cider mill in West Seneca, New York  just outside of Buffalo where local farmers could take their apples to be pressed and made into cider and juice. The cider mill has gone through quite the expansion in the last 160 years, adding production of other products including lemonade and iced tea, but it’s still best known for its cider.


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Representing craft beer brands with pride