Ironbound Adds Shipping to Sales Arsenal

Ironbound Farm and Ciderhouse, an eight-year-old, 108-acre regenerative farm and cidery nestled in the hills of Hunterdon County, New Jersey, have announced nationwide direct shipping of its hard ciders, Imperial (fortified) ciders and Harrison Apple ciders, previously only available at the ciderhouse and bars, restaurants and liquor stores in the tri-state area.

Ironbound Cidermaker Cameron Stark, an award-winning Napa Valley-trained winemaker, produces his ciders with 100% fresh pressed apples from New Jersey, New York and Pennsylvania farms — infusing them with herbs, botanicals and fruit grown at Ironbound, as well as native ingredients such as Cape May beach plums and dry-harvested cranberries from a network of partner-growers.

Ironbound’s Harrison Cider Collection features a sparkling Pét-nat, a single varietal Harrison fortified cider, and a modern take on the historic Newark cider featuring three 18th century Newark apples: Canfield, Graniwinkle, and the legendary Harrison. Ironbound is credited with helping resurrect the Harrison apple, a New Jersey heritage variety that was essential in creating the aromatic, full-bodied, and not-too-sweet Jersey ciders that George Washington described as the “champagne of cider.”

Ironbound owner Charles Rosen noted about the launch, “The commodification of craft ciders and beers is designed to crush small, innovative brands like ours, but we’re not caving. We’re going directly to consumers, who want beverages made on a farm from real ingredients — not in a factory from lab-made ‘natural’ flavors.” 

Described as one of the 52 Things You Must Do in New Jersey, and named one of the top cideries in the country, Ironbound Farm and Ciderhouse is open Thursday-Sunday year-round, with its outdoor high season taking place from May through November. 

Ironbound is a destination for artisan hard cider, cider cocktails and a farm-to-table menu — including freshly harvested produce and pasture-raised meats from farm by Farm Director and Executive Chef Alec Gioseffi — flame-cooked around the outdoor Motherfire.

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