Section 3(20-e) of the Alcoholic Beverage Control Law (“ABCL”) defines “New York State labelled cider” as cider made exclusively from apples of other pome fruits grown in New York State.
Cider Producer and Farm Winery licensees are reminded that while they may import out-of-state cider and ingredients for manufacturing purposes, they may not represent any cider as “New York State labelled cider” unless that cider meets the standard set forth in ABCL Section 3(20-e). Also, as part of the licensee’s obligation under ABCL Section 103(7) to maintain adequate books and records, cider producers and farm wineries should maintain documentation to demonstrate that any New York State labelled cider produced by the licensee conforms to the statutory standard. Each batch’s source ingredients must be recorder.
Farm cidery and farm brewery licensees are reminded that they may only produce cider that meets the definition of “New York state labelled cider” absent a declaration of out-of-state agricultural products. The standards contained in that definition apply to each cider produced by the farm cidery or farm brewery, and not the licensee’s overall use of ingredients in all of its cider. As part of the licensee’s obligation under ABCL section 103(7) to maintain documentation to demonstrate that any cider produced by the licensee conforms to the statutory standard.