Foggy Ridge Cider began in 1997 with a cider apple orchard in the Virginia Blue Ridge Mountains. Founder Diane Flynt “grows ingredients”—bitter acidic apples like Hewe’s Crab, Harrison, Tremlett’s Bitter, Ashmead’s Kernel and Dabinett, all full of complex flavor. The Foggy Ridge crew crafts traditional cider apples into fine cider using all the skill and expertise of modern fermentation.
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