Berkshire Cider Project occupies part of Greylock WORKS, an impressive former textile mill turned maker, artist, and events space in North Adams, located by a northern entry point to the Appalachian National Scenic Trail. The ciders feature foraged and orchard-grown varieties with no added sugars. Try the Hancock Shaker Village (2020), a seriously beautiful cider with notes of chalky limestone and gentle tannins from late-harvest russets — it’s a perfectly quaffable ode to the nearby historic landmark for which it’s named and its famous Round Stone House.

Producing cider in Shelburne Falls since 1984, the Maloney family continues to let local apples shine, working with nearby orchards to press interesting cider varieties like Redfield and Geneva Tremlett’s Bitter. The latter lends compelling zinginess to the Cortland-heavy 2021 vintage of Pura Vida. Enjoy it at picnic tables outside the tasting room, taking in views for miles while you plan out a hike along trails on the cidery’s lovely grounds.

Plenty of family- and dog-friendly space indoors and out makes Far From the Tree a popular Salem stop, as does the cider, which ferments and ages in oak barrels kept at a conveniently low temperature in an abandoned walk-in freezer. Some of the canned ciders emerge as relatively faithful takes on the Massachusetts apples from whence they spring, like juicy Macintosh-based standby Macachusetts, while many other rotating versions highlight added flavors, from Georgia (peaches and tea) to Bug Zapper (lavender, sweetgale, lemon peel, and butterfly pea flower). Bring your own food or plan your visit around a food pop-up to pair with cider slushies, flights, growler pours, and more.

Come for the location: Downeast Cider House’s indoor taproom and seasonal outdoor bar perch on an East Boston marina packed with art and incredible views of Boston, not to mention a delicious neighbor in Australian pie shop Seabiscuit (formerly KO Pies). Stay for the selection: Downeast augments its core lineup of canned cider, including the easy-drinking Original Blend, with a dizzying array of limited options, from Orange Creamsicle to taproom-only flavors like Margarita, as well as non-cider products like hard lemonade.

Artifact Cider Project catches the eye with hip can designs that reflect the fun flavors within, from the flannel-warm hit of rum in Feels Like Home to the bittersweet elegance of wild-fermented Wolf at the Door. Find regulars like these and plenty of small-batch specialties at one of the company’s two physical locations: the Cellar, the original taproom and production facility in Florence, serving farm-fresh food from Wheelhouse, and the Station, a Cambridge taproom currently hosting fantastic pop-up Mimi’s Chūka Diner, whose take on chūka ryori — aka Chinese dishes made in a Japanese style — includes some of Eater’s favorite dumplings.