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Fruits of their Labor: The Fruit Cordials of American Fruits

By Betsy Andrews

From SAVEUR Issue #138

Growing up, Jason Grizzanti and his friend Jeremy Kidde spent weekends on the Warwick, New York, farm co-owned by Grizzanti's father, who had replanted a decrepit orchard with 30 varieties of apples and pears to make sparkling hard cider. In 2002, recognizing that their stellar fruit matched any used by French distillers for Calvados or poire William, Jason and Jeremy took the farm in a new direction. With the first distiller's license issued in the Hudson Valley since Prohibition, they began making spirits from their own and other New York State fruits. Keep reading »

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