Urban Artisanal Cider Draws Attention from Top City Culinary Professionals

In the heart of Esopus, New York, lies a tiny yet esteemed cidery known as Metal House. Founded by Kimberly Kae and Matt DiFrancesco, the cidery has gained a reputation for its unique and special flavours, thanks in part to the meticulous care put into every bottle.

At the helm of Metal House are Kae and DiFrancesco, who are known for their dedication to quality. They pick most of the fruit themselves, usually from their own orchard or nearby restored orchards. Unlike many cider makers, they do not use conventionally farmed fruit for their cider.

The apples are pressed on a rack and cloth press built by hand by Matt DiFrancesco, and the cider is made in the méthode champenoise tradition. This method, also used for Champagne, involves blending the cider before the second fermentation and aging it directly on the lees. This process gives Metal House cider its distinctive floral and fruity aromatics, dry finish, and hints of wildness.

The cider's uniqueness has not gone unnoticed. Chef Alex Raij's restaurant, St. Julivert, carries Metal House on its menu, and it's also carried by restaurants like Frenchette in TriBeCa, Egg in Williamsburg, Murray's Cheese Bar in the West Village, and St. Julivert in Cobble Hill. Customers often ask for Metal House cider by name and come in after tasting it in these restaurants.

Mike Anthony, executive chef of Gramercy Tavern, is another appreciator of Metal House cider. He describes it as something that can be given to customers looking for something really different and "very special". Mary Dudine, co-owner of Dry Dock Wine + Spirits in Red Hook, has known Kae and DiFrancesco since before the days of Metal House and started carrying their ciders as soon as they were available.

Despite its growing popularity, Metal House distributes less than 10 thousand bottles each year. This limited production, coupled with the care put into each bottle, makes Metal House cider a truly special find for those who appreciate the unique flavours it offers. About 75% of its distribution goes to the city, ensuring that many New Yorkers can enjoy this unique taste.

Whether enjoyed in a restaurant or at home, Metal House cider offers a taste of something truly special, made with care and passion by Kae and DiFrancesco.