Meet The Cider Maker

Josh Morgenthau moved back to the family farm in 2006 when production had dipped to 40 acres of orchard and the land was in dire need of some TLC. Mark Doyle came on as General Manager in 2008, and together they built a talented team which to help put over 100 acres of fallow land back into production.

Josh fermented his first batch of hard cider in his basement in 2007 and it has been an annual tradition since. Continuing to produce a new batch with each year’s harvest, Josh discovered that cider had the potential to be much more than a sweet alternative to beer.

The renaissance in quality, locally produced orchard cider and the discovery of traditional European cider was a revelation. Over the years, he planted acres of heirloom and cider apple varieties in the farm’s orchards to steer it towards the production of a high-quality fermented cider in a traditional style: slow fermentation at cooler fermentations and minimal intervention. Many of these unique varieties came into bearing for the first time in 2015, the concept of Treasury Cider was born, and the first batch was produced for public consumption.

Currently underway are plans for a brand new cidery building that will house fermentation, bottling equipment, plus a tasting room!