2nd Anniversary Party!
Mar
29
Mar 30

2nd Anniversary Party!

  • Wassail

Save the date! We're cooking up an intense line-up of good cider on draught and by-the-glass.

All are welcome to this pay-as-you-go event.


La Garagista Cider Release & Chat with Deirdre Heekin
Feb
8
7:00 pm19:00

La Garagista Cider Release & Chat with Deirdre Heekin

  • Wassail

On top of Mount Hunger just outside of Barnard, Vermont lives a couple of remarkable winemakers. Since their first vintage in 2010, Deirdre Heekin and Caleb Barber of La Garagista have been redefining viticulture in New England. As a result, their acclaimed wines are found in several states as far as California.

While their wines were finding a thristy audience around the country, Deirdre was making traditional cider with a combination of estate and wild apples, seeking to create a unique Vermont style. She says:

"We began this cider in 2010 by putting the first vintage to work in an old bourbon barrel. We learned about cider from an old dairy farmer named Kermit. He was the grandfather of a good friend of ours. We had tasted our friend’s cider, his father’s and his grandfather’s on occasion, and we thought - ‘this is the cider we dream of making.' Kermit taught us that old farmhouse cider in Vermont doesn’t get interesting until its third year in barrel, and doesn’t get good until six years. He taught us to add each new vintage to a portion of the last, essentially creating a mother that tells the story not only of each vintage, but of the long lineage created from year to year. This cider is an assemblage of 2010-2015, seasons marked by both rain and drought, including a hurricane. For a second fermentation in bottle, the base was naturally inoculated with juice from our 2015 vintage, using the sugars and yeasts from our fruit, landscape, and cellar.”

We are offering two ciders from La Garagista for pre-order & pick-up at the event. Ticket price waived with the purchase of a bottle -

BOULEVERSER means bowled over, bubbled over, exuberant, gobsmacked. It's a blend of 17 varieties of apples of mostly American heirloom varieties.
$40

STOLEN ROSES is an homage to an ancestral style of cider once made in northern alpine Italy called vin ëd pom. This style is fermented on the lees and skins of Marquette, a red grape grown along Lake Champlain.
$45

These two high elevation biodynamic ciders are the next frontier for one of Vermont's leading fermentation advocates. Learn about these Italian inspired ciders, and the rich cider culture that existed there before Mussolini deemed apples un-Italian. Chat, drink some cider and explore the possibilities.

Vermont Cider Week Tasting
Feb
2
6:30 pm18:30

Vermont Cider Week Tasting

  • Wassail

The small state of Vermont is constantly pushing the cider limits from rare foraged bottlings to incredibly drinkable thirst-quenchers. In anticipation of Vermont Cider Week (Feb 24th - March 5th), Wassail is hosting a walk-around tasting (in three sessions) that features several Vermont cidermakers

SESSIONS:
Session 1 - 6:30-7:15pm
Session 2 - 7:30-8:15pm
Session 3 - 8:30-9:15pm

CIDERMAKERS:
Citizen Cider, Burlington
Eden Ice Cider, Newport
Fable Farm Fermentory, Barnard
Shacksbury, Vergennes
Stowe Cider, Stowe
Windfall Orchard Ice Cider, Cornwall
Woodchuck Cider, Middlebury

These producers offer a small window in the incredible range of ciders coming out of the Green Mountain state.

Get a preview at Wassail and begin planning your Vermont cider trip now.

* $25 includes tastes of 14 different ciders. Ticket price at the door is $30.

Meet the Maker: Domaine Dupont
Jan
26
6:30 pm18:30

Meet the Maker: Domaine Dupont

  • Wassail

Join us in hosting Jerome Dupont of Domaine Dupont who, in the past few decades, has become one of the preeminent producers of cidre and calvados.

Etienne (pictured), Jerome's father, adapted modern distillation and holistic growing practices into the orchards while pursuing a higher quality product. Etienne was critical in the establishment of the Pays d'Auge AOP. This regional designation manages not only the apple varieties planted, but also the chalky marl that defines the region. Today their estate has grown to 74 acres with thirteen different apple varieties.

This a fantastic opportunity to learn about French cider. This very old and developed culture is markedly different from the wild west mentality in the US. We will be talking about keeving, bittersweets, orchard management and whatever burning cider questions that have been on your mind for a while.

We will be tasting the 2014 and 2010 vintages of Bouché Brut.

Rosé Time - At the Bar with Silver Thread Vineyard
Jan
24
6:30 pm18:30

Rosé Time - At the Bar with Silver Thread Vineyard

  • Wassail

During the doldrums of winter it's important to remember that spring is just around the corner.

What's a better way than to drink some incredibly fresh rosé from Silver Thread Vineyard with winemaker/owner Paul Brock? Grab a taste of the recent harvest when it is still only a few months old, and think warm thoughts.

All are welcome to this free tasting.

New Year's Eve Cider Bash
Dec
31
Jan 1

New Year's Eve Cider Bash

  • Wassail

Be awash in cider as you ring the new year in. Chef Vinicius will be preparing a feast-style meal of epic proportions, while Cider Director Dan Pucci will be pouring cider from magnums.


MENU

Spanish Olives | Winter citrus
Salt Cod | Piquillo peppers
Papas Bravas | Aioli, tobiko
Anchovy Crostini | Cooked parsley
Shishito Pepper Escabèche | Bonito
Charred Spiced Eggplant | House naan
Flash Fried Sweet Maine Shrimp | Aleppo, lime
Glazed Fluke | Rye, miso, sunflower seeds
Smoked Duck Breast | Sherry reduction
Sirloin Tataki | Pickled onions, oregano
Mandarin Granita
Chocolate Pistachio Cake
Coconut Mousse | Passionfruit
* vegetarian feast available


OPTIONAL CIDER TASTING

Eve's Perry Pear 2015, magnum
West County Heritage 2015
Oyster River Wildman 2015
Dupont Bouche Brut 2014, magnum
Midnight toast of Les Verges Doux

Price is $75/person for food; optional cider tasting for $35 prior to tax and gratuity.

To save your spot, send us an email - jon@wassailnyc.com, or give us a call at (646) 918-6835. Kindly indicate the size of your party, desired start time, and dietary restrictions.

++ roll out of bed on the 1st and join us for brunch, starting at noon.

CIDER WEEK: Golden Russet apples to cider
Oct
30
5:00 pm17:00

CIDER WEEK: Golden Russet apples to cider

  • Wassail

The Golden Russet apple is one of most fascinating grown in New York state. This Early American Finger Lakes' seedling has become a signature of the rebirth of American cider, for its rich, intense flavor makes its mark in any cider in which it is used.

Join us for an exploration of this iconic American apple. It will be a unique chance to dive into one of the most comprehensive collections of Golden Russet ciders ever assembled. Autumn Stoscheck of Eve's Cidery will share her intimate understanding of the personality of the Golden Russet, and we'll get to the core (pun intended) of what makes the Finger Lakes one of the country's leading cider regions. 

In addition to cider, Darlene Hayes and Dan Pucci have assembled a collection of fresh Golden Russet apples gathered from across New York state and select other parts of the country that we will taste and see what we can learn about the diversity in American terroir and how it might impact the ciders of different regions. This is a rare opportunity not to be missed.

Taste the apple, then a number of Golden Russet ciders (mostly single-varietals) gathered from across the country:
Aaron Burr Cidery Golden Russet
Embark Craft Ciderworks Russet
Eve's Cidery Golden Russet
Sundström Cider Golden Russet
Wandering Aengus Ciderworks Golden Russet
... and more to come!

CIDER WEEK: So You Want to Start Your Own Cidery (Session 2)
Oct
29
6:00 pm18:00

CIDER WEEK: So You Want to Start Your Own Cidery (Session 2)

  • Wassail

For 15 years Seth Jones has been exploring the back roads, trails, and forests of East Hollow along the western foot of the Taconic Ridge. There he has found and harvested “orphan apples” and turned them in to unique, complex and original ciders. Twelve years ago he began planting hundreds of trees grafted from these wildlings and from more traditional cider varieties. 

Splitting time between Manhattan and his upstate home, he spends his weekends orcharding, foraging and searching for old apples. With East Hollow Cider officially coming online in summer of 2016, he's transforming his life so he can do it full time. In his words, “It's quite insane."

Join Seth for a tasting as he talks about how he became obsessed with apples and cider, and about his trials and tribulations in obtaining a cidery license.

Lindsey Zahn, an attorney who focuses her practice on alcohol beverage and food regulation, will also be on hand with helpful hints.

* Stay tuned for other first-year producers who will also be in attendance.

CIDER WEEK: Sundström x Wassail Cider Dinner
Oct
26
7:30 pm19:30

CIDER WEEK: Sundström x Wassail Cider Dinner

  • Wassail

Leif Sundström founded Sundström Cider in the Hudson Valley after ten years working in various sectors of the wine industry: as beverage director for restaurants, a portfolio manager for importers, and a harvest assistant/cellar hand at wineries in Oregon and Germany.

Sundström Cider focuses on select wild harvest apples, older heirloom and cider apple varieties, and several species of crab apples in an effort to make vinous, ageable ciders that speak of the place they come from.

Join Leif and Wassail’s Cider Director Dan Pucci for conversation over a four-course feast style cider-paired meal.

MENU:

Escolar Crudo | Pine nut milk, basil, salted plum
- w - Ashmead's Kernel 2015

Duck Breast | Malted rye, brown butter, prosciutto
- w - Hudson Valley 2015

Fluke | Coconut, roasted chanterelles, shiso, travertine lace
- w - Samascott 2014

Roasted Veal Breast | Grilled onion, smoked potato purée, gremolata
- w - Columbia County, 2014

Ticket price is inclusive of food, beverage, tax; but excludes gratuity. Kindly inform us of any dietary restrictions and allergies.

* This event is in conjunction with Cider Week.

Photo credit: Peter Barrett

CIDER WEEK: So You Want To Start Your Own Cidery
Oct
25
8:00 pm20:00

CIDER WEEK: So You Want To Start Your Own Cidery

  • Wassail

For 15 years Seth Jones has been exploring the back roads, trails, and forests of East Hollow along the western foot of the Taconic Ridge. There he has found and harvested “orphan apples” and turned them in to unique, complex and original ciders. Twelve years ago he began planting hundreds of trees grafted from these wildlings and from more traditional cider varieties. 

Splitting time between Manhattan and his upstate home, he spends his weekends orcharding, foraging and searching for old apples. With East Hollow Cider officially coming online in summer of 2016, he's transforming his life so he can do it full time. In his words, “It's quite insane."

Join Seth for a tasting as he talks about how he became obsessed with apples and cider, and about his trials and tribulations in obtaining a cidery license.

Lindsey Zahn, an attorney who focuses her practice on alcohol beverage and food regulation, will also be on hand with helpful hints.

* Stay tuned for other first-year producers who will also be in attendance.

Lower East Cider Festival
Oct
23
12:00 pm12:00

Lower East Cider Festival

  • Orchard Street New York, NY, 10002 United States

Bring the Orchards back to Orchard Street!

Our second annual festival showcases cider makers and apple growers from the Finger Lakes, Hudson Valley, Western New York and NYC who will be pouring samples and selling their wares alongside pay-as-you-go cider-friendly dishes from area restaurants and shops.

There is no cost to attend the event. If you wish to sample ciders, you must pick up a 21+ wristband during the event at stations at Orchard and Houston Street, Orchard and Delancey Street, and in front of Wassail (162 Orchard Street).

Wassail will be hosting the New York Cider Association’s Fermentation Station, a 21+, pay-as-you-go experience outside their restaurant serving select pours to demonstrate qualities such as tannin, acidity, sugar, and aroma and how they express themselves in a finished, fermented product. 

Some of the participating restaurants selling food:
Agern
Delaware and Hudson
Pain D'Avignon
PRINT.
The Queens Kickshaw
Arancini Bros

CIDER WEEK: Rare Apple Varieties
Oct
22
5:30 pm17:30

CIDER WEEK: Rare Apple Varieties

  • Wassail

Few people have been in the cider industry longer than Gidon Coll of Original Sin Cider. He has introduced thousands to their first taste of cider, and few have done as much to build our current cider market. He has recently planted a diverse orchard in the northern Hudson Valley.

Join us in tasting through some very unique apples such as: Kandil Sinap, Niedzwetzkyana, Black Oxford, Harry Master’s Jersey, Kazakhstan apples, Harrison, Virginia Crab, Razor Russet, Pitmaston Pineapple, Rubinette, and Calville Blanc.

We will also be discussing the history of apple culture in America with a look at historical documentation showing the diversity once common in our country.

Lower East Side Pickle Day
Sep
25
12:00 pm12:00

Lower East Side Pickle Day

  • Orchard Street New York, NY, 10002 United States

Pickle fanatics, the annual Lower East Side Pickle Day is upon us once again!

There will be pickles, pickles, pickles on Orchard Street between Houston and Delancey Streets, and tasty food from LES restaurants like us, The Meatball Shop, and ICE & VICE.

Family-friendly activities include an exclusive sneak pick up the upcoming major motion picture, "The Pickle Recipe" (yup), beats by Louie and Chan, face painting, and a home pickling contest.

This event is free to all!

 
 
Oliver’s + Angry Orchard - Cidermaker Dinner Series
Sep
13
7:30 pm19:30

Oliver’s + Angry Orchard - Cidermaker Dinner Series

  • Wassail

The old farm in Herefordshire where Oliver’s Cider sits has been producing cider and perry for at least three centuries. Not much has changed there in that time. These days, Tom Oliver runs the show and uses only fresh (mostly hand-picked) unsprayed fruit, with minimal intervention. Cattle and sheep graze the orchards year-round, providing nitrogen and natural weed prevention.

The pears and apples are picked at full ripeness, sometimes stored to mature further, then washed, milled and, whenever necessary, macerated. Then they are pressed and fermented by wild yeasts and aged in old oak barrels for up to 10 months, before being blended and then bottled. Tom believes that it is the tannic varieties of fruit coupled with the heritage of traditional cider making in the county that allow this, in part, to work.

Ryan Burk, previously of Michigan’s Virtue Cider, currently heads up Angry Orchard’s new experimental orchard-cidery-visitor center in Walden, NY. There, he is crafting small batch ciders to test out new recipes, ingredients and techniques, and to push the boundaries of barrel aging and wild fermentation.

His encounter with Tom Oliver’s Herefordshire Dry Cider, a dry barrel-fermented cider, opened his eyes to what cider could be. Nine years later and with Tom’s mentorship, Ryan is experimenting with growing bittersweet varieties, blending, aging, and wild fermentation - enhancing the quality of cider that may be associated with Angry Orchard. Wassail’s Dan Pucci is particularly excited to showcase Ryan’s vintages, indicating that they are among the most compelling ciders he has had.

Join us for a four-course meal paired with six ciders from both Oliver’s and Angry Orchard. Tom and Ryan will in attendance.

The menu:

Cold-Smoked Duck | Plums, brioche, shiso
Caramelized Carrots | Corn, pomegranate molasses, basil
Roasted Pork Loin | Baby fennel, mustard cream sauce, tempura kale
Panna Cotta | Peach compote, streusel

* Kindly inform us of any dietary restrictions

Single Tree Ciders with Awestruck
Aug
13
5:00 pm17:00

Single Tree Ciders with Awestruck

  • Wassail

Casey Vitti and Patti Wilcox founded Awestruck Ciders in 2013 with the vision of sharing with the world how incredible cider is and can be.

They fell in love with cider while travelling in England, France, Spain, and Argentina but found ourselves truly inspired by the pioneering spirit in the American craft cider movement.

Casey and Patti will unveil single-tree ciders made from apples harvested within a 50 mile radius of Walton, NY.

Throughout the course of the session, you will be tasting eight different ciders which represent very specific trees within a very specific locale. Join us as we explore these expressions!

Save your spot via the link below.

At the Bar - Downeast Cider House
Aug
10
8:00 pm20:00

At the Bar - Downeast Cider House

  • Wassail

Downeast Cider House, based in Boston, is the brainchild of brothers Ross Brockman, Matt Brockman, and their college friend Tyler Mosher.

After we met with them last year, they were inspired to take on the challenge of producing a different style cider from our usual offerings.

The idea was to showcase New England apples with a winemaking approach. They bought fresh juice from Farnum Hill in October 2015; a blend of Rhode Island Greening, Ellis Bitter, Yarlington Mill, and Dabinett. The cider was fermented in stainless steel with a cabernet yeast for 5 months. Next, the cider came to rest for 3 months in freshly emptied 2012 Dutton Goldfield Chardonnay barrels, then kegged.

This exclusive Wassail blend will be tapped this evening, with the cidermakers present.

All are welcome to this pay-as-you-go event.

Cidermaker Dinner Series - Redbyrd Orchard Cider
Aug
3
6:30 pm18:30

Cidermaker Dinner Series - Redbyrd Orchard Cider

  • Wassail

Redbyrd Orchard Cider is a small, family-run, sustainably managed fruit farm and cidery focused on heirloom, wild seedling and European cider apples. Husband and wife team Eric Shatt and Deva Maas have backgrounds steeped in the wine making and grape growing traditions of the Finger Lakes region of New York State. 

Eric, former head winemaker at Ventosa Winery, previous nursery and vineyard manager for one of the most esteemed wineries in the Finger Lakes, Hermann J. Wiemer Vineyard, and currently Cornell University’s Orchard Manager, along with Deva, who herself holds a background in Sustainable Agriculture from The Evergreen State College and a childhood within a family of one of the earliest wineries in the Finger Lakes have, after many years of hard work, both settled in to their true passion, growing apples and producing world-class ciders. 

Redbyrd has two separate orchards, both of which are farmed organically and biodynamically. Eric says “We find a sense of spirit in farming this way and truly feel the fruit is more whole and balanced to provide more nutrition and/or flavor.” 

Redbyrd Orchard Cider approaches cidermaking with a winemaker’s sensibility. As with grapes to wine, to make truly great cider, you must start with truly great fruit.

Eric will be on hand to pour cider and chat as you dine. Join him also for a brief chat at 7pm (free to all) and a taste of his 2015 Workman Dry.

MENU:
Cobia Crudo
Pork Belly
Yellowfin Marimtako
Coffee Ice Cream Sandwich

CIDERS:
Still Barrel 2014
Cloudsplitter 2015
Porter's Perfection / Golden Russet 2015
Black Diamond Pommeau

$55/person includes the beverage pairing, but not tax and gratuity. Click on the button below to make a reservation for your desired time and group size.

Cidermaker Dinner Series - Rootstock (NY)
Jul
20
6:00 pm18:00

Cidermaker Dinner Series - Rootstock (NY)

  • Wassail

Rootstock Ciderworks is a farmstead cidery located in Williamson, NY — 25-miles east of Rochester, NY near the shores of Lake Ontario. 

Established in 2012 by David DeFisher, Rootstock, the first post-prohibition farmstead cidery in the Rochester region, uses only locally sourced ingredients in crafting its ciders and perry. 

The ciders are made from fruit grown on the fourth generation DeFisher Fruit Farms — over 500 acres of orchards within Wayne County, the largest apple producing county in the U.S.

Head cidermaker Alex Robb, who believes that quality cider begins with quality cider apples, will be on hand to pour cider for you as you enjoy our three-course meal.

Featured ciders:
Heritage 2015
Perry
Crabapple
Rosé (soon to be released) - collaboration with Leonard Oakes Estate Winery

$55/person includes the beverage pairing, but not tax and gratuity. Click on the link below to make a reservation for your desired time and group size.

At the Bar - Indian Ladder Farmstead (NY)
Jun
29
6:00 pm18:00

At the Bar - Indian Ladder Farmstead (NY)

  • Wassail

Located beneath the Helderberg Escarpment in Altamont, New York, Indian Ladder Farmstead Cidery and Brewery is an estate brewery and cidery that grows its own hops, barley, and apples. ILF is a century-old, fourth-generation 160-acre family farm.

Brewer/cidermaker Dietrich Gehring will be hanging out at the bar to meet you! The three dry "beer-drinkers" style ciders and one beer listed below will be available to sample by-the-glass.

All are welcome to this pay-as-you-go event.

CIDER:

7% Solution - Blended with pear cider. Light, dry, with a hint of pear.

The Crab - Blended with 20% crabapple. Full-bodied, dry with a slightly sour but pleasant mouthfeel.

Brewers Gold Hopped Cider - Dry-hopped with estate-grown Brewers Gold hops. Dry, medium bodied, with a subtle spicy-fruit finish.

BEER:

Dan Driscoll Pale Ale – Collaboration with Threes Brewing, produced primarily with ILF's two-row barley and Helderberg Hops, a heritage cluster hop. Floral with a hint of pineapple.

Cidermaker Dinner Series - Art + Science (OR)
Jun
22
6:30 pm18:30

Cidermaker Dinner Series - Art + Science (OR)

  • Wassail

Art + Science cider came to fruition when husband and wife team Dan and Kim combined their love of winemaking and the visual arts.

They envision an ecosystem where their farm, Kim's art, and the orchards all grow and nourish one another. They recently expanded their domain from 10 acres to 50 acres and are rehabilitating the homestead and transitioning the land to organic and biodynamic. In late 2013 they grafted and planted 125 cider apple trees in 19 different varieties.

Dan and Kim supplement their harvest by handpicking apples and quince from neighbors, friends and strangers' properties. They adhere to principles of biodynamics which limit the use of outside inputs (synthetic fertilizers, herbicides, fungicides) while using the farm's natural systems (cow manure, biodynamic fungicides made from plants growing on the property). By doing so, they aim to maintain the cider's terroir and integrity.

Join us for a three-course cider-paired dinner featuring their 2015 & 2014 vintages.

$55/person includes the beverage pairing, but not tax and gratuity. Click below to make a reservation for your desired time and group size.

CANCELLED -- Home Cidermaker Monthly Meet-up
Jun
14
7:30 pm19:30

CANCELLED -- Home Cidermaker Monthly Meet-up

  • Wassail

Calling all home cidermakers!

Do you have carboys of apple juice fermenting all over your apartment? How about samples of your cider that you're dying to share? Maybe you just want to hang out with your fellow fermenters for some shop talk and R&R?

On every second Tuesday of the month at 7:30pm, Wassail will be hosting a meet-up. Bring a bottle to share and let's grow this community!

Cost is $5 to participate. Please bring 1 cider to share. Space is limited, so sign up to save your spot.

FAQS:

Q: Can I bring more than 1 cider?
A: You can bring multiple bottles of the same cider, but just one cider. We'll have monthly meetings so you'll have ample opportunity to share your experiments.

Q: Can I come even if I don't have a cider that I've made?
A: No. We have other types of events for the cider enthusiast.

Pour the Core
Jun
11
12:00 pm12:00

Pour the Core

  • Brooklyn Expo Center

It's cider-mageddon!

Meet 40+ different cidermakers at this massive tasting event in Brooklyn. We're partnering with Neversink Spirits to create a cocktail with their apple gin.

Session 1 runs from 12:00pm - 3:30pm and Session 2 runs from 5:00pm - 8:30pm.

Tickets are $45+ tax/fee each when purchased online in advance of the event. If tickets still remain, they will be $65 on event day at the door (cash only).

At the Bar - Snowdrift Cider (WA)
Jun
6
6:30 pm18:30

At the Bar - Snowdrift Cider (WA)

  • Wassail

The Snowdrift orchard is set against a backdrop of basalt cliffs in sunny East Wenatchee in Washington State. They've been growing apples there for over 30 years, and recently added several cider varieties such as Dabinett, Foxwhelp, Golden Russet, Brown's, Wickson Crab to the mix.

Cidermakers Lars and Tim's love of hard cider began around 2003. Between discovering a new world of 'lost' apple varieties and some coaching from Peter Mitchell, one of the United Kingdom's premier cidermakers, they found their way into the world of artisan cider.

Meet Tim at Wassail and try his 2015 bottlings of Cornice (barrel-aged), Perry (made with central Washington pears), and Red Crab (made with red-fleshed apples).

All are welcome to this pay-as-you-go event.

Oh, and watching this video of their orchard and process inspires us.

Hudson Valley Cider Salon
Jun
1
6:00 pm18:00

Hudson Valley Cider Salon

  • Wassail

It's a hop, skip and a jump to the lovely Hudson Valley, but we're bringing the cider to you in advance of Cider Week HV (June 3 - 12).

This is a tasting scenario with three hour-long sessions. Choose which time slot you'd like to come at: 6-7pm; 7:30-8:30pm; or 9-10pm.

Each cidery will bring one to two different ciders and pour 2oz tastes of each.

Cideries:
Aaron Burr
Breezy Hill Orchard
Brooklyn Cider House
Descendant Cider
Greenpoint Cidery
Naked Flock
Nine Pin
Orchard Hill
Sundström Cider
Westwind Orchard

Tickets are $20 in advance or $25 at the door (limited availability).

Bottles will be available for purchase at our retail shelf near the entrance.

Cidermaker Dinner Series - Tilted Shed (CA)
May
18
7:30 pm19:30

Cidermaker Dinner Series - Tilted Shed (CA)

  • Wassail

Ellen Cavalli and Scott Heath started Tilted Shed Ciderworks in 2011 out of an obsessive love for cider. They harvest, hand-sort, wash, grind, and press up to 24 heirloom and traditional cider apple varieties in season and in small batches.

All their apples are from Sonoma County, and most are certified organic. They don't use imported apples, bulk juice, concentrate, colorings, flavorings, or fast fermentations. They do not filter, fine, or use pectic enzymes and are moving toward an even less-interventionist approach, with minimal to no sulfites and pasteurization, and bottle conditioning.

The results are food-friendly, savory, vinous ciders of unexpected complexity, elegant structure, gorgeous aromatics, and long finish.

Join the cidermakers for a three-course meal crafted by Wassail's Chef Vinicius Campos. Check out the menus below. The default is a vegetarian meal, so please email us at info@wassailnyc.com to indicate a preference for the carnivorous menu instead.

Tickets are $55/per person which includes the cider pairings, but not tax or gratuity.

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Home Cidermaker Monthly Meet-up
May
10
7:30 pm19:30

Home Cidermaker Monthly Meet-up

  • Wassail

Calling all home cidermakers!

Do you have carboys of apple juice fermenting all over your apartment? How about samples of your cider that you're dying to share? Maybe you just want to hang out with your fellow fermenters for some shop talk and R&R?

On every second Tuesday of the month at 7:30pm, Wassail will be hosting a meet-up. Bring a bottle to share and let's grow this community!

Cost is $5 to participate. Please bring 1 cider to share. Space is limited, so sign up to save your spot.

FAQS:

Q: Can I bring more than 1 cider?
A: You can bring multiple bottles of the same cider, but just one cider. We'll have monthly meetings so you'll have ample opportunity to share your experiments.

Q: Can I come even if I don't have a cider that I've made?
A: No. We have other types of events for the cider enthusiast.

At the Bar - Brooklyn Cider House
May
5
8:00 pm20:00

At the Bar - Brooklyn Cider House

  • Wassail

How do a couple of Brooklynites go from having respectable day jobs to making cider full time? It takes an eye-opening experience in Basque country, some tromping around in orchards, and a lot of strange looks from their friends and family along the way.

Brooklyn Cider House makes cider using only fresh, in season apples from upstate NY. They've also just planted an additional 8,000 heirloom variety trees in their orchard.

The cidermakers will be at Wassail to debut their current release of "Half Sour", their "most thought-provoking cider." It bears aromas of wild flowers, and pickled pear, with brazen citrus notes on the palate.

Meet them, and find out more about visiting their soon-to-open tasting room and production facility in Bushwick.

All are welcome to this pay-as-you-go event.

Wine & Spirits Top of the List
Apr
21
5:30 pm17:30

Wine & Spirits Top of the List

  • The Vine

Eating and drinking for a good cause? We're there.

We're really honored to be included in this year's Wine & Spirits Magazine's list of "most exciting places to drink well and eat well in NYC"! Check out the full list here.

Join us as we serve a signature to pair with this year's top-ranked wines.

Home Cidermaker Monthly Meet-up
Apr
12
7:30 pm19:30

Home Cidermaker Monthly Meet-up

  • Wassail

Calling all home cidermakers!

On every second Tuesday of the month, Wassail will be hosting a meet-up in our back room. Bring a bottle to share and let's grow this community.

Cost is $5 to participate. Please bring 1 cider to share. Space is limited, so sign up to save your spot via the link above.

FAQS:

Q: Can I bring more than 1 cider?
A: You can bring multiple bottles of the same cider, but just one cider. We'll have monthly meetings so you'll have ample opportunity to share your experiments.

Q: Can I come even if I don't have a cider that I've made?
A: Nope. We have other types of events for the cider enthusiast.

Chefs Collaborative Summit - Field Trip
Apr
10
10:00 am10:00

Chefs Collaborative Summit - Field Trip

  • Wassail

Go on an immersive cider journey across NYC with Sara Grady, VP of Programs at Glynwood and Chefs Collaborative’s resident cider expert and Hudson Valley co-Local Leader.

During this hands-on tour, you’ll learn craft cider production, explore cider “terroir,” and hear directly from producers and beverage directors from across New York State.

First, visit Descendant Cider Co. – NYC’s first urban cidery – and taste their range of ciders with Jahil Maplestone. Then, travel to Wassail – New York City’s first cider bar – and enjoy an exclusive, intimate lunch and guided cider tasting with Dan Pucci and other cider leaders and producers from New York state.

Capacity is limited to 20.