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On its Website, Farnum Hill Cider said it wants to get back to the “True meaning of the word ‘cider.’ ”
That true meaning was lost due to Prohibition, when “apple-growers sharp need for a new teetotal image cut the normal old word ‘cider,’ from its normal meaning and pasted it to the sweet brown ephemeral juice of autumn, normally called ‘apple juice.’ ” 
I recently tried my first Farnum Hill cider, the Semi-Dry, and if this is what ciders tasted like before Prohibition, then I’m all for a return to the past.
Farnum Hill has come highly recommended. Several Websites have called them the best cider producers in the United States, and friends who have tried it said I would love it. I put it off because of the cost (over $10 a bottle), but I decided to try one the other night.
What a treat. The Semi Dry Cider actually has some aroma of citrus fruits and, as semi-dry would lead you to believe, there is very little sweetness. It is a hefty 7.4 percent ABV cider, but the 750ml was not a chore to drink.
I would buy this again, and the next time, I’m going to try pairing it with some of the dishes that Farnum Hills suggests, such as seafood, ham or sausage.
Other Farnum Hill Ciders available include the Extra Dry, Extra Dry Still, Kingston Black ’09 Crop and Dooryard.
If you’re looking for a cider to try, you could do a lot worse than this one. It is up there with some of the best ciders I have tasted so far.
