Contact Us

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108 Jackson Street
Salem, MA, 01970

978.224.2904

Far From The Tree Cider is a craft cider company specializing in unique, high-quality hard cider made from local ingredients.  Most apples don’t fall far from the tree, and the ciders made from them are generally quite similar.  We are making a craft hard cider based on a very different philosophy.  Far From The Tree respects tradition by controlling the entire production process from apple pressing straight through to bottling.  Our cider is made with local apples and exclusively natural ingredients. 

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We’re using local, freshly pressed apples to make small batch, traditional, craft hard cider in Salem, MA. Because cider making has a long history in Massachusetts we’re using 250 year old traditional methods like fermenting and slowly aging our cider in barrels. We’re also making a cider that excites us by using the cornucopia of flavors that New England has to offer to further express where our cider comes from. We like to think that our ideas may be far from the tree but our ingredients and our way of doing what we love couldn’t be closer to home.

We got $10,000…we got $10,000!

Far From the Tree

Nervous. Anxious. Excited. Honored. Inspired.  Those were the emotions we felt before and after the 2015 North of Boston Business Plan Competition. What a month!

The annual competition is sponsored by the Enterprise Center at Salem State University, where our brand ambassador Antonio Fresco is working to obtain his MBA. When Antonio heard about the contest in February, he decided to pitch it to us and worked diligently throughout March and April to help us create our executive summary, review Far From the Tree financials and develop an awesome presentation.

Antonio said the strategy while crafting the plan was based primarily on how we would use the prize money to help fulfill the demands associated with the steady growth and expansion of our business. Ties to our neighborhood were also a staple; the cider house is located in Salem, we employ Salem residents, our ingredients are locally sourced and we plan to open a tasting room very soon right here in town.

“I think our story really resonated with the judges. They knew this prize money would be going to a financially sound company that would use the money to grow as a business and continue being a positive impact in their local community.”

Antonio: You rock! We are so grateful for this opportunity and couldn’t have done it without you. We would also like to give a special shout out to Nick Brecken who filmed a short video for us to fulfill the contest’s requirements. The piece did a great job of visually communicating who we are and what we do.

Now it’s time to start making some pretty big plans! Stay tuned, friends…

This is what we looked like when we were awarded: https://www.youtube.com/watch?v=usaBppTL6SY


Where are we going?

Far From the Tree

We’re back! Well, at least in the blogging sense. So, we’re going to start off by discussing the scientific principles of alcoholic fermentation and – just kidding! April Fools! Who wants to read about that? Nobody? That’s what we thought.

So here’s something we’re hoping you might like instead: An inside peek at what is circulating in our brains. We’ve been thinking a lot lately about our place in Salem, what has developed during the past several months and how we got to this point. However, before we move forward, we’d like to recap on where we’ve been.

Rewind

Before Al and Denise launched their business here in Salem, they lived in Europe where Al received a degree in wine making.

Aside from absorbing traditional European methods of wine production, it was there they learned you can approach the art of creating wine and cider any way you want; you can concentrate on the money, do it as a hobby or develop it with your family.

So Al and Denise decided to bring back to Massachusetts the knowledge from those experiences with a focus on producing traditional hard cider using nothing but local apples and ingredients to share with patrons the true American drink.

Fast Forward

Entrepreneurship is a constant guessing game. The stressful part is taking risks, having confidence in the risks you take and rolling with whatever may happen.  Far From the Tree is still at ground level and as new business owners, Al and Denise are dealing with and accepting many different scenarios as they present themselves.

One thing remains: The love of cider.

We’re forever grateful for the amazing support system we have here in Salem. We can’t imagine another city being as supportive. Having a cider house in the midst of a waterfront community with rich maritime history and antique architecture has been a very inspiring and enjoyable experience so far, to say the least.

Our mission to create a tasting room is a top priority. We would like a space where we can introduce people to our products and pick their brains after they take those first sips.

“Taste this. Do you like it? Would you pay to drink that again? Why do you love it? That’s why we want the tasting room,” Al said. “We want to get that direct feedback.”

Far From the Tree has the capability to change things quickly and respond to the market. We want people to stay interested and we want to continue to evolve as we move forward. It’s all in our tagline…Rooted in tradition; Unique to the core.

Until next time…cheers!

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Far From the Tree Fun Fact #362

We’re ridiculously tiny.

In February, Al and Erik traveled to Chicago for this year’s CiderCON.

“We heard a guy speaking while there, saying how “tiny” his business is,” Al said.  “He sells 300,000 gallons per year. We sold less than 5,000 gallons our first year.”

Baby steps. 

Pumpkins for days

Far From the Tree

Hiya!

Congratulations, you're currently reading a blog written by Al Snape. I am the cider maker at Far From The Tree Cider and co-own the cider house with my wife.

I give out samples of my cider constantly, and today I'd like to offer you a sample of a blog I've been putting off for a year. The great thing about a sample is that it takes very little investment from both parties. So, here's you're 2 ounce plastic cup with a sip of my cider, let me know what you think:

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The only thing I can think of right now is the cider house. I go there every moment I'm not busy doing something else, very often by myself, to attend to the most immediate matter that presents itself. It's akin to the romantic obsession thing that happens when you get a couple extra squirts of hormones in your brain during puberty. If something else isn't immediately requiring my attention, I'm thinking about it, talking about it or I'm there with my barrels of cider.

Today I need to get the 300 pounds of pumpkin my wife and I baked last night into used bourbon barrels, mix in some fresh cider and get it fermenting. I also need to arrange and position 60 barrels to receive the rest of the juice that will be coming in over the next month. Then there's the whole “How do we convert a slaughter house, now cider house, into a tasting room as fast as possible” thing. After that the list is infinite and I am the only author.

It's weird when you become your own author and your own boss, people start to quite often ask things like: “Have you been working a lot of hours?” Generally, I'm at a lost for words, really I don't have “hours” anymore and I don't mean that in the pompous sense, I mean it in the “lack of delineation between work and personal time” sense. It has nothing to do with the length of time I've clocked in, it has to do more with the choices I made that day and why I did what I did. How many hours did I work today? I've got no idea, I stopped keeping track 4 years ago but I did get to shove 300 pounds of mushed pumpkin into a bunghole.