The number of New York’s farm-based beverage licenses for distilleries, wineries, breweries, and cideries has increased 72 percent since 2011.
That’s according to a statement the office of Gov. Andrew Cuomo released today.
State lawmakers have approved legislation to help these businesses open new markets across the state. Cuomo also signed a law that has resulted in new licenses that have led to the creation of additional agricultural businesses.
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Existing farm-based beverage businesses have also grown “exponentially” following policies and initiatives the Cuomo administration established at the request of industry leaders.
In October 2012, Cuomo hosted New York’s first ever Wine, Beer and Spirits Summit to identify ways that New York could encourage growth in the industry.
Participants used to the session to ask the state for help with their marketing efforts. As a result, Gov. Cuomo launched Taste NY to further open markets for New York’s food and beverage industries.
License growth
Since 2011, the number of farm distilleries in New York has increased from 10 in the first quarter of 2011 to 42 today. In addition, the number of Class A and B distilleries has grown from 14 in 2011 to 33 today, according to the governor’s office.
Cuomo signed legislation in October 2012 to allow licensed farm distilleries to sell their liquor at the New York State Fair, recognized county fairs, and not-for-profit farmers’ markets.
In the same time period, the number of farm wineries has increased 40 percent from 195 in 2011 to 273 today. In addition, farm winery branch offices have increased 76 percent from 29 in 2011 to 51 today.
The number of wineries rose from 55 in 2011 to 73 today, an increase of 33 percent, Cuomo’s office said.
The state last August launched a new television ad campaign focused on New York’s wines.
Then, in September, Cuomo signed a bill permitting roadside farmers’ markets to sell New York-labeled wine, as long as they were manufactured and produced at up to two licensed farm wineries, special wineries or micro-wineries located within 20 miles of the roadside farmers’ markets.
Besides the distilleries and wineries, New York also currently has 26 licensed farm breweries, with more than a dozen applications currently in the pipeline, according to Cuomo’s office.
The number of microbreweries has grown from 40 in 2011 to 93 today, an increase of 133 percent, according to Cuomo’s office.
In addition, the number of restaurant brewers has increased from 10 in 2011 to 23 today, an increase of 130 percent.
Cuomo in July 2012 signed legislation to support and strengthen New York’s craft breweries. Under the new law, microbrewers make their beer primarily from locally grown farm products in order to receive a New York State Farm Brewery license.
The number of hard-cider producers in New York has also increased from five in 2011 to 22 today.
Cuomo last October signed the Farm Cideries bill that established a new license for farm cideries.
The bill authorizes the establishment and licensure of farm cideries for the manufacture and sale of cider made from crops grown in New York. It also excludes licensed farm cideries from the requirements for filing a sales-tax information return.
In order to obtain a farm-cidery license, a producer must make the hard cider exclusively from apples grown in New York, Cuomo’s office said.
A producer is also prohibited from making more than 150,000 gallons of that cider annually, the office added.
Contact Reinhardt at ereinhardt@cnybj.com
