The couple behind the beverage say they’re making cider the traditional (and more delicious) way.
DEEP WITHIN GREEN-WOOD CEMETERY, A hulking apple tree curves over Samuel Morse’s grave like a crooked arm. Morse, who died in 1872, is one of the most famous residents laid to rest in the Brooklyn cemetery. Yet the storied inventor of the telegraph also unwittingly gave life to something else: Boozy cider.
In 2015, Jeremy Hammond, a local resident, “stopped going to work.” During a mind-clearing walk through the cemetery, he found a mysterious pile of apples. “Not an apple tree in sight, it was odd,” he says. “So I kind of looked up the hill, and I saw an apple. Another apple. I followed it up like an Easter egg hunt, and it was the biggest fucking tree filled with apples. And that’s where Samuel Morse’s grave is.”
Soon enough, Hammond and Joy Doumis, his girlfriend, were making hard cider from several of Green-Wood’s apple trees. The two have partnered with the cemetery for a series of events including cemetery walks and an appearance at Atlas Obscura’s Into The Veil. Each event mixes history with hard cider—they aim to teach visitors the role of cider-making in American history, as well as the drink’s infinite possibilities.
“That’s part of our story with the cemetery,” Doumis says. “The place can connect with people who are interred there … While they drink the cider, [people] can think, ‘Holy shit, this is the same stuff that people from the 1700s drank.’”
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