A clarification: New York Cider Company’s SMOKEHOUSE does not taste smoky. We simply couldn't resist the moniker—or the story. The name comes from a legendary seedling discovered in the 1800s growing next to the smokehouse of one William Gibbons of Lampeter Township, Pennsylvania. Relatively rare these days, Smokehouse apples, along with Rhode Island Greenings and Northern Spies, form the backbone of this blend. These old American apples make for a hard cider that, with the help of wild fermentation, tastes at once dry and fruity. Bottle conditioning, a traditional cider-making technique that creates effervescence and natural sedimentation, adds complexity.