Benjamin Franklin Cider is born from a truth that predates the nation itself: long before beer became industrial and wine imported its prestige, cider was the drink of America.

 

In the 18th century, cider was as common on the American table as bread. It was consumed by farmers and statesmen alike, served at breakfast, shared at taverns, and poured during debate and deliberation. Among its most devoted admirers were the Founding Fathers themselves. Benjamin Franklin wrote of apples and cider with affection, John Adams drank cider daily for health and vigor, and Thomas Jefferson cultivated cider apples at Monticello, believing the fruit—and the drink it produced—were essential to the American way of life.

 

 

 

At the center of this tradition was the Newtown Pippin apple—arguably the most celebrated apple of the founding era. First cultivated in colonial America, the Newtown Pippin was prized for its sharp balance, firm structure. Jefferson called it one of the finest apples in the world. For cider, it was unmatched.

 

Benjamin Franklin Cider returns to this origin.

 

As the United States approaches its 250th anniversary, we revive a drink that helped shape its earliest years, using the same apple that once crossed oceans and sat on the tables of revolutionaries. Our cider is crafted in the spirit of the colonial method—apple-forward, honest, and patient—allowing the fruit to speak for itself, just as it did two and a half centuries ago.

 

This is not nostalgia. It is continuity.