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Treasury Cider
Established 2016; Fishkill Farms Established 1913
845.897.4377
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TREASURY CIDER IS A TREE-TO-BOTTLE hard cider produced by Fishkill Farms at their century-old family orchard. They use a mix of heirloom, bittersweet and dessert apples that are cultivated, pressed and wild-fermented with care to produce each batch of hard cider. Every ingredient is grown or wild-foraged on the farm and fermented traditionally to produce delicate ciders akin to dry and sparkling white wines.
In 2015, after over 100 years of growing apples, family-owned Fishkill Farms began producing hard cider under the name ‘Treasury’ to invoke the spirit of the farm’s founder, Henry Morgenthau Jr., who served as U.S. Secretary of the Treasury under Roosevelt. It is also a nod to the historic American cider cellars which, like treasuries, served as year-round sources of comfort and vitality for the families and communities in their area.
Savor This
In 2024, Treasury Cider introduced its first canned cider: Dutchess Dry—a crisp “porch sipper” that pays homage to Dutchess County, home of Fishkill Farms. In 2025, Treasury Cider will debut its first Pommeau—a mistelle, crafted from a blend of fresh cider and apple brandy, and aged for 5+ years, alongside two additions to its Single Variety Portrait Series: Tremlett’s Bitter and Dabinett.
Today, Henry’s grandson, Josh Morgenthau, carries on this tradition as a third-generation orchardist and the cidermaker behind Treasury Cider. Starting with the belief that outstanding cider is made in the orchard, the apples used in Treasury Cider are chosen for the character they add to cider, grown with minimal intervention, eco-certified, and harvested at peak ripeness.
The Hudson Valley climate and rich glacial soils yield unique, site-specific flavors to their cider. After pressing, the apples are fermented slowly at cool temperatures and aged for 6-10 months before bottling, yielding dry, or lightly back-sweetened ciders that pair wonderfully with a variety of foods.
Treasury’s newest releases are comprised of apples from the 2023 harvest. With a mix of single varietal ciders that highlight the unique complexities of specific apple varieties, blended ciders that deliver on the broad spectrum of flavors obtained from a diverse array of cultivars, and adjuncted ciders that utilize other crops grown on the farm, Treasury’s portfolio has something for everyone. With over 100 varieties of apples grown on the over 270-acres of farmland, the spectrum from which Treasury Ciders are made is one of the most diverse in the Hudson Valley.
Treasury Ciders can be enjoyed on the cider bar porch at Fishkill Farms in the late spring, summer, and fall months and in the indoor tasting room in the winter and early spring months, both offering scenic views of the farm, orchards and Catskill mountains beyond. Cider is available in tasting flights and by the glass, as well as in specially crafted cider cocktails. Please check the website for current hours, live music, workshops, and food offerings.
IN THE SPOTLIGHT
Fishkill Farms grows much more than just apples for hard cider. In addition to their 60 acres of apple and pear orchards, they grow eco-certified peaches, nectarines, cherries, plums as well as organic berries (strawberries, blueberries, and raspberries to name a few), vegetables, flowers, and pumpkins, all of which are available seasonally for pick-your-own. Fishkill Farms’ mission is to produce fresh, healthy, and sustainably grown food for local customers. They are committed to good stewardship of the land, and much of their produce is grown organically, without synthetic pesticides or fertilizers.
Fishkill Farms was permanently protected as farmland in 2009 with support from New York State’s Environmental Protection Fund, and proudly celebrated its 100th anniversary in 2013. Today, the farm grows more than 100 varieties of apples, many of which are heritage strains passed down through generations of orchardists. Preserving traditional cider apple varieties—some of which are rare or nearly lost—is a core part of the farm’s mission.
Plans for the future include a brand-new cidery building that will house fermentation and bottling operations, along with a tasting room featuring a full bar and curated small bites. As Fishkill Farms’ young cider apple trees begin to reach maturity, they’re excited to grow the cider-making side of the farm and offer visitors an elevated and immersive tasting experience.
DIRECTIONS
Hours
YEAR-ROUND
Check the website for seasonal hours
CLOSED
New Year’s Day, Easter, Thanksgiving, Christmas Day
Staff Picks
CIDER
- Homestead (Semi-Dry)
- Anther (Semi-Dry)
- Wiccopee (Rustic Dry)
- Centennial (Crisp Dry)
- Farmer’s Motel (Funky Dry)
- Onda (Sour Dry)
- Dutchess Dry (Tart Dry)
SPECIALTY CIDERS
- Persica (Sour Peach)
- Burr Knot (Barrel-Aged)
- Duet (Cab Franc Co-Ferment)
- Portrait Series (Single Varietals)
ROSÉ CIDER
- Wild At Heart (Semi-Dry)
MEET THE OWNERS / CIDER MAKERS
Josh Morgenthau returned to his family’s farm in 2006, setting out to prune, renovate, and replant the historic orchard. In 2008, he partnered with Farm Manager Mark Doyle, and together they brought 100 acres of fallow land back into production. By embracing sustainable practices, planting diverse crops, and cultivating strong ties with the local community, Fishkill Farms has grown into one of the Hudson Valley’s premier destinations for sustainably grown fruits and vegetables.
Josh has been fermenting hard cider from the farm’s apples for as long as he can remember. Over the years, he began incorporating unique heirloom and cider apple varieties, deepening his understanding of how orchard site, apple variety, and harvest timing influence the quality and character of cider. This philosophy laid the foundation for Treasury Cider, established in 2016. Each vintage—like each farming season—tells its own story.
Josh now collaborates with a dedicated team to bring these ciders to life: Chris Jackson (Head Cidermaker and Certified Pommelier), Eli Cassel (Cider Production Manager), Rohan Chamberlain (Orchard Production Lead & Cider Pressing Specialist), and a skilled farm and production crew who care for, harvest and press the fruit.