Monique Gray, Momentum Cider
Long Beach, California
From music to massage therapy, motherhood, and beyond, Monique Gray has led myriad lives. After the pandemic, however, she shifted gears and turned a cidermaking hobby into her next career. Once launched, Momentum would be one of the first Black woman–owned cideries in the United States—a designation that she doesn’t take lightly. With support provided by the Creator Launchpad Grant from Women of the Bevolution and Beer Kulture, Gray’s 2023 goals include formalizing her business plan, perfecting her recipes—including a crisp, tart, cranberry-infused cider—pouring at different festivals, and collaborating with other cideries such as Benny Boy Brewing in Los Angeles. While she has yet to secure a location and open her doors, Gray is a trailblazer worth watching.
Bex Pezzullo, Sincere Cider
Napa, California
Sincere Cider may be currently available only in California and Nevada, but Bex Pezzullo’s dedication to community-building knows no bounds. Right now, the cidery is a one-woman show focused on packaged distribution. However, with cider this tasty and a commitment to giving back to local and national charities such as 1% For The Planet, it’s a safe bet that Sincere will outgrow its solo roots and blossom into a major player. Sincere’s options range from simply dry to seasonally driven, featuring additions such as ginger, blood orange, and pomegranate; the core Dry Cider is an ideal jumping-off point for exploration. Growth is likely to be slow—Pezzullo says she makes connections one handshake at a time.
Chadd Cook, Cider Hill Cellars
Amesbury, Massachusetts
Quality, not quantity, is the Cider Hill way. On its third-generation farm, Cider Hill produces only estate cider—the apples are all planted, grown, harvested, pressed, and fermented on the same 145-acre property, ensuring minimal intervention. Rather than experiment with lots of flavors and approaches, founder and cidermaker Chadd Cook creates one cider per season, emulating the essence of the season within each bottle. “Spring” is bone-dry, effervescent, and mildly tannic, while “Autumn” is semidry, with soft tannins and a fruit-forward finish. Cider Hill sprinkles some seasonal specialties into the mix—such as the Sour Cherry winter dessert cider—but availability is limited, so some hunting is necessary to enjoy them.