For nearly five decades, Thompson's Cider Mill has been a beloved part of Westchester’s landscape. It all began in the early 1970s when founder Geoff Thompson first experienced the magic of freshly pressed apple cider. Growing up in Croton, Thompson had only ever tasted pasteurized, filtered apple juice. When he tried fresh cider for the first time, he recalls, “I was amazed by the different flavors, aromas, and textures.” He fondly dubbed it the “nectar of the gods,” and from that moment, he was hooked.
What started as a hobby soon grew into something more. After sharing his homemade cider with colleagues, their enthusiastic response inspired him to take it further. “Several staffers asked to buy it, and that’s when I decided to go into the cider business,” Thompson explains. By 1978, he had purchased an abandoned orchard in Yorktown and planted 525 new fruit trees. Today, the mill presses fresh cider weekly from September through Christmas, celebrating its 48th season this year.
A key to Thompson's success is his dedication to heirloom apples. These varieties, such as Baldwins, Russets, and Seek-no-Furthers, fell out of favor due to challenges like disease susceptibility and inconsistent yields. Yet, Thompson recognized their unique flavor profiles and believed in their potential long before heirloom apples became popular again. “I discovered great tastes and unique character,” he says, emphasizing how these apples set his ciders apart from commercially available options.
In addition to classic ciders, Thompson’s Cider Mill offers creative blends, including Apple-Blueberry and Apple-Black Cherry. The hard cider line, launched in 2016 with the expertise of cider maker Dan O’Brien, has also been a hit. Inspired by the refined ciders of Normandy and England, Thompson’s hard ciders feature a clean, crisp taste. “We went for a more sophisticated product,” he explains. Their line now includes Heirloom Dry, Antique Apple Semi-Dry, and the award-winning Apple Rose, which earned a prestigious Platinum Award at the Great American Cider Competition.
Sustainability is a core focus at the mill. Thompson works with larger growers to minimize the use of chemicals, employing low-spray methods and organic solutions whenever possible. However, orchard management has its challenges. “Our worst enemy is the vole, an underground critter that eats the roots of the trees,” Thompson shares. In the mill itself, he emphasizes the importance of safety and cleanliness. The fresh cider is treated with ultraviolet light, which “retards spoilage and eliminates harmful bacteria while having no impact on flavor.”
Thompson’s Cider Mill is not just about cider—it’s also a cherished fall destination. For many families, visiting the mill has become a multi-generational tradition. “Many of our customers have come for decades,” Thompson says, “and we now see second and third generations who’ve grown up with us.” During the peak season, the mill operates at Sun Dial Farm, thanks to the generosity of the Hawkey family, who share their space to accommodate more visitors.
Looking ahead, Thompson sees even more potential for growth. While cider is often associated with the fall, he hopes to make it a year-round beverage by expanding availability in retail and restaurant outlets. Additionally, the mill is exploring year-round production of fresh cider and cider vinegar. “Forty-eight years later, I still have dreams,” Thompson says.
Thompson’s passion for cider making remains as strong as ever, promising an exciting future for this Westchester gem.
“Many of our customers have come for decades,” Thompson says, “and we now see second and third generations who’ve grown up with us.”