Montezuma Winery Cooperstown

In 1999, the Martin family opened their first location, Martin’s Honey Farm and Meadery in Sterling, New York. Over 20 years later, they have expanded to five locations spreading throughout Central and Upstate New York, including four wineries and two distilleries.

Excited to continue the adventure, the Cooperstown location opened in 2021 and offers a wide range of wine varieties and artisanal, hand-crafted spirits from Hidden Marsh Distillery.

Friends and family are welcome to enjoy a wine or spirit tasting – and once you know your flavor, get refreshed and sip on a famous wine slushie.

Grapevine Farms Wine Cellar

Grapevine Farms Wine Cellar opened its doors in 2009 with the idea of carrying only New York state Wine and Cider. Stop in and enjoy a complimentary tasting of their house wines or choose from a monthly selection of other New York state wines and ciders. It’s the perfect way to try before buying.

After walking the manicured grounds of Grapevine, be sure to visit their bistro for a delectable lunch; stop into their coffee bar for a beverage; and take home some delicious homemade cookies (including their mouth-watering Chocolate Jumbles)! Make sure to save a little extra time to explore the three floors of themed shopping at Grapevine Farms.

Anything But Beer

The Anything But Beer farm brewery is grain-free, which breaks from brew industry tradition and allows them to produce naturally gluten-free beverages that meet the needs and preferences of those who cannot drink the average beer.

The taproom is open in the historic White Memorial Building in downtown Syracuse, New York! The bar features Anything But Beer, New York state farm brewery beers, New York state liquors, NYS wines, and non-alcoholic options. There’s something for everyone at ABB!

The Anything But Beer kitchen is also grain-free and built to safely serve those with dietary restrictions and niche preferences. The food is both innovative and inviting!


Brimfield Farm Winery

Brimfield Farm Winery is nestled in the heart of Central New York and is working closely with a highly respected estate winery in the Finger Lakes region to create wines that run from sweet to dry in both red and white. The winery has a spectacular panoramic view of the northern Mohawk Valley Region. From East to West the breathtaking scenery will be sure to please as the seasons unfold.

Middleburgh Winery, LLC

Middleburgh Winery is pleased to open with 8 varietals and 2 of our own original blends for your tasting pleasure. We believe each individual tastes wine a little differently. During your tasting experience, you decide what flavors your palette picks out of the wines. Come to Middleburgh Winery and DISCOVER YOUR TASTE!

Scrumpy Ewe Cider

Scrumpy Ewe makes their ciders akin to a fine wine, in laboratory-like controlled setting for a juice that is bright, clean, complex and acidic, pitched with a champagne yeast in stainless steel tanks at specific temperatures, lightly filtered and bottle-conditioned.

They also make ciders in the age-old farmhouse tradition – where wild yeasts work in tandem with brettanomyces stains. In these ciders, nature does most of the work as it slowly ferments in our French and American white oak barrels. These unfiltered Scrumpy ciders appeal to the farmhouse crowd who doesn’t mind getting their taste buds a bit dirty.

Regardless of the cider making method they employ in a given batch, one thing is for certain: Scrumpy ciders come from unique, individually-picked, New York State-grown apples, never from concentrate.

Each batch is pressed, fermented, painstakingly blended, aged and bottled with care. They are made once a year, each batch with its own unique characteristics based on season, the cider varieties and style of fermentation used.

Open: Saturdays 11-5 p.m., starting May 12.

Glen Park Vineyards


Tioga County’s first NYS Farm Winery specializes in dry and semi-dry red and white wines and offers tastings of their fine wine.

They also pour cider and three NY craft beers. Visitors can tour the small, natural vineyard and heirloom apple orchard.

The production, tasting rooms, and loft seating area are housed in a rustically beautiful building that was purpose built by local craftsman.

Glen Park Vineyards takes a minimalist approach to wine making with the common belief that the quality of the grape provides the quality of the wine.

The building is purpose-built by local artisans as a winery with production and tasting rooms, and a loft seating 45 comfortably.


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Rogers’ Cideryard

At Rogers Family Orchard in Johnstown, the groves stretch in beautiful rows and gently fade into the edge of the woods with colors especially bright against a gray fall sky. The sight of the gnarly apple trees illustrates a great upstate New York tradition for visitors and passersby.

Check out more of our “Stories on Tap” webisodes.

Some of the trees here have been around for more than 100 years. Mitch Rogers has been here as long as he can remember.

As the third generation to occupy the property, the late 20-something wanted to stay in a meaningful way. So, he tapped into tradition to try something new.

Well-known to locals and agritourists as a place to purchase and pick premium fruit, Rogers’ family farm recently expanded into an emerging market based on a very old-school trade.

Rogers’ Cideryard is dedicated to the drink of the hard variety, a popular beverage in Colonial times, a large part of the pioneer-era upstate economy and a growing interest among craft brew connoisseurs today.

Despite its newness to the craft beverage scene, hard cider making is a big part of brew history here in Central New York. The majority of Rogers’ customers are curious beer drinkers, but some reminisce about grandpa’s barrels in the basement or dad’s stash in the shed.

Rogers was introduced at the age of 9 or 10 by a family friend. At that time, he was a helper, not a drinker. But, the time spent hauling barrels and bottles around and witnessing the process grew a fascination you can taste in Rogers’ beverages today.

He brews with apples you’d ignore at the store – his ingredients are small, tart and occasionally feature fungus. Rogers explains that each has a uniqueness that produces even more remarkable flavors when blended.

It’s the science, nature and tradition that keeps him combining. He’s grown a greater appreciation for planting, growing and brewing as he continuously learns and occasionally experiments.

Despite the youth of his body and enterprise, he has already added his own legacy to the farm as 130 trees producing eight cider-specific varietals are just taking root. Likewise, Rogers is just getting started.

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Prospect Falls Winery

Situated at the threshold of the Adirondack mountains, Prospect Falls is Oneida County’s first licensed winery. The inviting tasting room offers wines and locally crafted items.

Wines include:

Roaring Falls Red – A beautifully smoky, dry red blend with an earthen nose and lovely, rich, but soft, mouth feel. Flavors of plum and black current present early on with caramelized nutty finish. Fabulous for barbecues and cookouts.

Merlot – There’s nothing “soft” about this dry, big, bold example of the varietal, with a wonderfully rich cherry nose followed by lush notes of coffee and dark chocolate-covered cherries. A little pop of acidity on the tongue subsides into an exceptionally smooth, warm and lingering wine.

Lean To – Drink enough of this semi-sweet “Adult Grape Juice” and you’ll lean, too. A blend conspired to create sweet mayhem with delightful, fruity flavors of fresh, ripe cranberries and violet flowers. Super easy to drink and enjoy, this may be your wine “gateway drug.”

Cascading White – A clean, crisp and bright off-dry wine featuring bold flavors of pear, green apple, white flower and honeysuckle with a smooth mineral finish. Pair with soft cheeses, chicken dishes, fruit and walnut salads.

Edelweiss – A semi-dry with a vibrant, floral bouquet in the nose with notes of citrus, especially limes and lemon peel, on the palate. Full bodied with an acidic Granny Smith Apple end note. The clean flavors of this versatile wine lend themselves well to fish dishes and white pasta.

Shard – A semi-sweet blend of wines with a bright, green grape beginning and beautiful soft mouth feel with lingering notes of starfruit, apricot, and honey a the back end. A fantastic easy-drinking wine.


Villa Verona Vineyard

There’s so much to love about wine and, at Villa Verona Vineyard, plenty of love applied to the product as well.

“There’s so much love that goes into these wines,” Founder Mary Jo Beach says. “The producing, the checking, the measuring … we love the process.”

Even the labels get a personal touch as Beach writes all the descriptions for her cleverly named creations like Miss Sassy Pants, 50 Shades of Red, Diamond Diva and BFF.

“I pick them out, I write them and I drive the artist that’s creating the labels crazy because I’m very specific,” she says. “They’re all my children.”

They’re popular kids, as patrons who come for tastings typically leave with a bottle of wine, Beach says.

She opened her doors in 2014 as Oneida County’s first and only winery. Located just down the road from the Turning Stone Resort Casino, it’s stayed plenty busy since as the addition of a farm-to-table bistro and spa attest.

Beach, a former radio executive, admits she knew little about winemaking when she started out. But, the budding vintner had brought on a chemist and a consultant from the Finger Lakes region to get things started.

“I’m proud to be a New York state winery. I put our wines up against any other product in the country,” says Beach, who sources her juices from the Finger Lakes as well as the northern and western regions of the state.

Villa Verona is a proud partner of the Heart of New York Beverage Trail that includes all the Oneida County craft beverage producers, Saranac, Nail Creek Pub & Brewery and Copper City Brewing Co. among them.

The trail made up of the “Friends of Fermentation” facilitates collaboration as well. Recently, Villa Verona and Adirondack Distilling Co. made a swap, with wine fermenting in bourbon barrels and vice versa.

“We help each other all the time,” Beach says. “I talk to all of them on a regular basis.”

Fellow winery Prospect Falls along with Woodland Farm Brewery and 16 Stone Brewpub round out the trail.

“[Villa Verona] is my way to be a Central New Yorker and say, ‘look what we have here,'” Beach says. “There’s so much here for any one person.”

In other words, there’s so much to love about Brew Central.

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Domhnall Vineyards and Winery

Come enjoy exceptional wines from the Mohawk Valley’s Premiere Vineyard and Winery.

Beginning almost a decade ago, eager to prove this area has the potential to produce quality wine grapes, we began a long journey testing several areas around the Valley searching for the ideal vineyard location. After four years, we discovered a site, which would prove to produce excellent quality wine grapes.

After the success of our first vintage of Vignoles, Baco Noir was added to the vineyard , then Valvin Muscat.

Hummingbird Hills Winery

It was supposed to be a place to retire. But, now it seems Kimm and Ken Schick are working harder than ever.

Hummingbird Hills Winery is a labor of love, though.

“We actually grow the product and create it here,” Ken says. “When we got in this business, we wanted to create a product that we make ourselves.

“You have to have a passion for it, like any other farmer,” says the former contractor.

Ken and Kimm are New Jersey transplants who sought a quiet country life in upstate New York. After purchasing the former dairy farm, they had to figure out something to do with the land.

“The grapes were not in our minds at all,” says Kimm, who owned a deli back in Jersey. “We actually went back and forth over what we would do.”

Grapes were an odd choice, perhaps, as many varietals are difficult to grow here.

“When we set out to do something, we don’t quit. It’s not in our vocabulary,” Kimm says. “To do something that we love and bring everything full circle is something that keeps us going.”

They certainly went for it. The 1,200 vines they planted in 2001 as a base for their home winemaking has evolved into 28 acres of grapes and a business.

They’ve also got plenty of apples and elderberries. The non-grape wines are where they tend to get the most creative.

“We like to do different and unique things,” Kimm says. “When someone comes into the winery, we always say to keep an open mind, an open palate and just relax and enjoy something different.”

That difference is actually rooted in very traditional methods. For example, the dandelion wine recipe comes from Ken’s grandfather, the elderberry from grandma.

“They had a lot of old-fashioned ways of doing stuff and some of that we still do here,” Ken says. “Some of them are unconventional, but it makes good wine.

“Winemaking is an art, but some people make it more complicated than it needs to be,” he says. “It’s simply producing a product that people want to drink.”

And creating a place people want to come.


“If you’re a wine fan, coming out to Central New York is a totally different experience. It’s a great tasting experience,” Kimm says. “There are a lot of family-owned wineries, a lot of hard-working people and I think a lot of times when you go to the smaller wineries, you feel like you’re in their living room when you walk in.

“We’ve heard so many times that people just feel like they’re coming home,” she says.

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Pail Shop Vineyards

In the years before baseball, Cooperstown was home to farmers and craftsmen making a living from the area’s rocky soil, hilly terrain and cold climate. Water powered mills lined the creeks and streams, providing everything from pitchforks to cider to oil pressed from local seeds.

Just north of Fly Creek, a shop making wooden pails lent the name “Pail Shop Corners” to the intersection of Goose Street and the north valley road.

Pail Shop Vineyards

Today, Pail Shop Vineyards draws on the spirit of the area’s early settlers, growing cold climate grape varietals and crafting wines that reflect the rocky soil of our hillside vineyard.

Open Saturdays 11 a.m. to 6 p.m. and Sundays 11 a.m. to 5 p.m.

1911 Spirits

Peter Fleckenstein does the work his father, grandfather and great-grandfather did before him at Beak & Skiff Orchards, home to 1911 Spirits. The hundred-year legacy of cultivating the apples here ensures the family ownership maintains complete control of hard cider and spirit production from “tree to bottle.”

One of only a few in the country distilling gin and vodka from apples, Beak & Skiff debuted its cider and spirits in the early 2000s, allowing a new family legacy to grow.

Check out more of our “Stories on Tap” webisodes.

Peter: Beak & Skiff Apple Farms was founded in 1911, the first trees went in the ground that year, by two families that got together. One had been a potato farmer. One owned some land here on the hillside. They met down at the market in Syracuse and said geez, we could grow apples and make some money at it. That was the start of what is now a 103 year old business.

Every generation has put something into the business that’s added some value. The first generations put in the apple trees. The second generation put in the packing line and the trucking and the shipping and the distribution. A third and fourth generation worked on the cider mill. Now that we’re the fifth generation here, we’re doing the spirits business. Every generation has built on what was left before them.


The initial thought of the spirits business was that it was a good diversification. It was another value-added product that we could sell and have complete control over. The intent was just to sell it at our own retail store. We had no intention of selling it through distributors or even regionally at the time when it was developed.

Tree to bottle really is our way of saying we own the entire process. We own the trees. We own the land. We make the cider out of our apples. We ferment it into hard cider and then we put it through the still using our own recipe from top to bottom. We’re one of the few, if the only, people that grow the apples, press the cider, ferment the cider, and then distill it into either vodka or gin. I don’t know if anybody else out there, especially not in the Northeast, that has control of the entire process. The fact that we have that control plus we’re family-owned and operated makes us pretty unique.


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Pheasant Ridge Vineyards

Located on a ridge overlooking Butternut Creek, Pheasant Ridge Vineyards is dedicated to hand-making premium wines in the tradition of the small farm wineries of Alsace and the Rhine river valleys. Wines are specially crafted to be taken with food and good company.

The winery has grown out of many years of experience of making wines for family consumption. Both John Sustare and Kent Wells have produced grape and fruit wines over the past 30 years.