We will open again for the 2013 season just before Labor Day.
Thank you to all our Wonderful Customers, you are the best!
See you next year!
The Burrville Cider Mill is one of Jefferson County's oldest establishments. The structure, formerly known as Burr's Mills, was built in 1801 and was originally used as a sawmill and a gristmill.
The Mill is located at the headwaters of the North Branch of the Sandy Creek on a 30-foot waterfall that was used to turn a turbine that powered the Mill equipment. Actually, the village of Burrville was settled before nearby Watertown. The reason being that the Black River that runs through Watertown was considered too immense to harness but the falls at Burrville were easily controlled.
Capt. John Burr, whom Burrville is named after, purchased the Mill in 1802. Not much is known about Capt. Burr but it is rumored that he was a pirate who would steal from the supply ships out on Lake Ontario and then sell the goods back to the troops in Sackets Harbor. Some even say his ghost still visits the Mill.
There is record of a cider press being in use at the Mill as far back as the 1800s. In the 1940s Homer Rebb converted the Mill to cider production on a commercial scale. Ever since then "Burrville Cider" has been known as the best cider in the North Country.
Electricity, rather than waterpower, now runs the Mill equipment. Remnants of the old penstock, a water tunnel, are still there though, and all of our visitors are encouraged to take a stroll on the decks over looking the falls. The feel of the mist and the roar of the falls is an experience you will not soon forget.
We open for the season each year "in time for" Labor Day and close "in time for" Thanksgiving.
THANK YOU for your Interest and Support!
ATTRACTIONS Come watch us press the North Countrys best Sweet Apple Cider. Blending different varieties of apples makes the best cider. We buy our apples from all over New York State at their peak of ripeness and then each apple is visually and physically inspected so that only the highest quality apples are used. After a thorough washing and scrubbing the apples are ground up, spread into sheets and stacked one on top of the other. These stacks are then pressed and the cider is squeezed out. Nothing is ever wasted. The left over squeezed pomace is used for fertilizer as well as domestic and wildlife feed.
As you tour the Mill you will be greeted by the sweet smell of apples being pressed into cider, and freshly fried cider donuts still too hot to touch. Located between the Thousand Islands and Adirondack Regions of New York, the Mill has been a historic landmark and family tradition for several generations.
Be sure to bring your camera along when you visit. The view of the falls from the decks with the backdrop of the Autumn leaves is a picture you will not want to leave without.
Sign created for us by: Donna Bennett
Our very own Johnny Appleseed handcarved by: Tim Sullivan