New York City is home to hundreds of thousands of trees. These trees provide shade and important green space in this bustling metropolis. They also so often go un-utilized. Countless apple, pear, hawthorn and other fruit simply fall or rot without a chance to be something great.

Apples are resilient enough to grow and thrive in a multitude of environments. We want to give this fruit a chance by making cider from the trees we walk under everyday.

Wassail's Cider Director Dan Pucci is teaming up with our Alex Wilson of Wayside, makers of small batch, mountain ciders, located in the foothills of the Catskills. About 25 gallons of this urban cider will be available next spring.

This project follows in the footsteps of cidermakers such as Aaron Burr, Shacksbury, and South Hill who are establishing crowd-sourced networks of lost or abandoned apple trees in their local communities.

You can be a part of this project by collecting ripe fruit, or telling us where we can find it! Fruit contributors will be rewarded with finished cider.

Stay tuned for a link to the Indiegogo page to raise funds.

For more details, contact us: info@wassailnyc.com
Follow the project on Facebook



"New York City’s Free, Foraged Fruit Makes the Best Cider" - Munchies, 9/15/15, Sabine Hrechdakian