Jason Cassidy

Jason Cassidy is the cidermaker at The Cider Farm in Madison, Wisconsin where he is fortunate to work with the best organic French and English cider apples in the Midwest. He finds the combination of hands-on work and the seasonal nature of working in concert with the orchard deeply rewarding.

Jason got serious about cidermaking after being diagnosed with Celiac disease. He found most of the commercial ciders available to him severely lacking, while others were downright inspirational, so he started pressing and fermenting. Quickly, he became hooked on finding the best possible fruit to press and ferment each fall.

After realizing that making cider was what he really wanted to do with his one and precious life, and with unwavering support of his wife to seek professional fulfillment wherever it may lie, he made the switch from amateur to professional and hasn’t looked back once.

Jason chose to become a Certified Pommelier to better understand the intricacies and dynamics of the wide range of flavors possible in ciders and to learn how to express and share those flavors with others. He can often be found conducting important ‘flavor research’ with friends and family, and discussing all the crazy things yeasts are capable of doing, and now he can say he’s certified to do it.