South Hill Cider approaches cider the way the best Finger Lakes wineries approach wine: as an expression of place, variety, and vintage. Founded by Steve Selin on a hillside south of Ithaca, the cidery works with heirloom apple varieties and wild-foraged fruit to produce dry, complex ciders fermented with native yeast. These are not the sweet, fizzy ciders sold at chain restaurants—they are closer in spirit to a natural wine or a Basque sidra.

The tasting room occupies the farmstead, with views of the surrounding orchards and rolling hills south of Cayuga Lake. The cider lineup typically includes single-variety bottlings, blends, and occasional aged releases that reward patience. South Hill has built a national reputation among cider enthusiasts for its uncompromising approach, and the Ithaca location puts it within easy reach of a city that already has an audience for this kind of thing. A must-visit for anyone interested in what American cider can be when it takes itself seriously.