Mott’s Apple Juice

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Mott’s® was founded in 1842 by Samuel R. Mott in Bouckville, New York, where he made cider with the help of hitched horses that plodded in a circle, crushing apples between two large stone drums at the center of the ‘sweep’. The crushed apples were shoveled into a crib with slatted sides, packed in straw and pressed by three men leaning on a lengthy level that operated a jack screw. The golden juice ran off into a tank beneath and was ready for bottling.

Mott’s cider and vinegar caught the fancy of his neighbors and, as demand grew, so did the size of his mill. Water power and steam replaced his horse and with a son to help him, he began enjoying distribution far beyond the local market. Long before the turn of the century, Clipper ships were carrying 1,000 case lots of Mott’s cider and casks of Mott’s vinegar around Cape Horn to California.

Mott’s successfully exhibited their products at world fairs in Paris and Brussels. They promoted their wares, too, at the Philadelphia Centennial of 1876 and the Chicago Columbian Exposition of 1893, picking up first prizes for quality.

Today, Mott’s is more energized and focused than ever on developing great tasting, healthy, and convenient apple-based products. New products like Mott’s Plus juices and beverages, fortified with the entire family’s health needs in mind, and Mott’s applesauce provide “simple solutions” for busy moms looking for smart snacking choices for their kids.

For more information, visit www.motts.com.