“In the same way that Sierra Nevada’s Pale Ale opened the door for me to love IPA’s, I want Bad Seed to do that to the non-cider drinkers of the world”
Bram Kincheloe, partial owner of the Bad Seed Cider Company and Director of Sales & Marketing, cited the handcrafted favorite as the beverage that changed the taste that we desire from our go-to beer. Bad Seed Cider Company’s flagship Dry Hard Cider does the same as it takes all of the best parts of drinking a craft cider and removes the lingering taste of artificial sweeteners. The first truly dry cider drinks much more like a glass of apple champagne or prosecco and will change your expectations for hard cider from the first sip forward.
The Bad Seed Cider Company formally began operation in 2011 from an idea born between cider-loving friends, Albert and Devin. Albert is a 6th generation farmer of the Hudson Valley and had ample access to apples as a part of the Wilklow family (owners of Wilklow Orchards). The friends enjoyed brewing concoctions so much that they pooled together the savings they had and with no investors started Bad Seed. The two, with the help of Albert’s wife, Kortney, have been running the business and crafting cider ever since. After considerable growth, the aforementioned Bram was pulled from sales representative to owner in 2017.
Centered in the Mid-Hudson Valley or the “Napa Valley of Ciders”, Bad Seed Cider Company is sourced and located in Highland, NY. While what they’re brewing up is intriguing on its own, what’s equally as interesting is their distribution strategy. Whereas most companies have a list of 4-6 or more varieties to send to distributors, Bad Seed sends only one. No matter what the current offering is at the distributor, Bad Seed will always own the dryest cider on tap.
This strategy has allowed them to fill a gap in the market, growing in prevalency as consumers become more conscious of what they are putting in their bodies. With dietary restrictions and preferences aloof, a gluten-free and sugar-free option checks some boxes that the competition does not.
“[Bad Seed is] the one thing that the market doesn’t have that there is an obvious need for as people become more health-conscious and want a quality drink with 0 grams of sugar”
Bad Seed originally got its start at farmer’s markets two hours south from home in New York City. While distribution throughout New York City started out tough, the more Bram got his favorite bartenders and friends to sit down and try the product, the keener they were to put it on tap. Bad Seed has now expanded to having distribution throughout New York, Connecticut, New Jersey, Pennsylvania, Rhode Island, New Hampshire, and Massachusetts.
Where can you find Bad Seed? The flagship dry is in 7 states with 10 distributors (5 of which were obtained in the past year). The home Taproom is open on Saturdays and Sundays only and the Farm Bar is open seasonally from September through October on Saturday and Sunday 12pm-6pm. Otherwise, 4-packs are available at some Hannafords, Tops, and Whole Foods grocery stores.