Jamison Hard Cider Competitors

We're dedicated to showcasing one of America's most classic drinks, hard apple cider. Local, sustainable, gluten free, pant-loads of fun; we're all of the above. Check out our website, join our mailing list and follow us on social media to learn more!

Julian Hard Cider is located in beautiful Julian, California. A winding, 1-hr. back-country drive northeast of San Diego, California, nestled in the Cuyamaca Mountains amidst apple orchards, grassy meadows, and oak & pine groves. With a rich and colorful history as a raucous, frontier gold mining town, Julian is now popular as a weekend getaway, famous for its delicious and highly coveted, apple pie. Our tasting room at Julian Station (4470 Julian Rd.) currently has 12 ciders on tap, with 4 rotating handles of unique, Julian-only specialty ciders produced at our small production facility @ Apple Lane Orchard. Julian Station is dog and family-friendly and has a large outdoor patio to safely accommodate folks heading up to Julian to grab some pie & cider, or just to explore! Julian Hard Cider is distributed by Stone Distribution to SoCal's craft-focused restaurants, bars, and retail establishments. Please ask for it wherever you eat, drink & shop. Produced in Julian, CA, and Milton-Freewater, OR, Julian Hard Cider is available to ship year-round throughout the United States. If you are a bar, restaurant, or retailer interested in offering our ciders to your customers, or a distributor seeking to add a premium cider to your portfolio, please contact us at info@julianhardcider.biz

The name "Kettleborough" comes from the moniker of the original settlement where the cidery is now located. Kettleborough was inhabited by the LeFevre family whose descendants still live in the New Paltz area. The old Kettleborough School House still stands adjacent to the orchard that has since been planted on their land. Kettleborough Cider House was founded in 2011 by Tim Dressel. The Dressel Family has been growing apples in New Paltz for four generations, beginning with Tim's Great-Grandfather Fred Dressel in 1923. After graduating from Cornell University in 2007, Tim returned to the family business and still works there full-time. Kettleborough Cider House was born out of his love of horticulture, farm business, and oenology (wine-making). Coming from our apple-growing heritage, we know that great hard cider begins with great apples. Therefore, we have begun planting nearly-extinct varieties of apples that are better suited for hard cider production than your typical grocery store varieties. Hard cider is currently the fastest-growing sector of alcoholic beverages in the United States and Kettleborough is helping lead the charge. Aiding this revival is the resurgence of traditional hard cider apple varieties. Much of the orchard land in colonial America was dedicated to apples that were meant to be made into hard cider, not eaten. When Prohibition took hold in the 1920's, these orchards became useless and were replaced with eating apples or destroyed entirely. Until recently, cider varieties remained virtually extinct in the US and American hard cider has been made from "dessert apples," (or, even worse, apple juice concentrate) usually with the resulting beverage being a bland, sweet, highly-carbonated, "alcoholic apple juice." Unfortunately, these brands have dominated the market and convinced many people that they don't like hard cider. The craft cider movement is looking to change that. With the rising popularity of our Founding Fathers' favorite drink, many producers have begun seeking out the ...