Malus domestica, the cultivated apple, has always intertwined with human life. The Romans brought the domestic apple to England; colonists took cultivated apples to America as early as 1623. In colonial America fermented cider was the drink of choice. John Adams attributed his health and long life to a tankard of cider before breakfast. Thomas Jefferson was famous for the champagne-like cider he created from the Virginia Hewe’s Crab. Up until the early 20th century most rural root cellars held a cask or two of “Sunday Cider”.
At Foggy Ridge Cider we aim to revive the artisan cidermaking tradition, and improve on the model with modern cidermaking tools. We harvest ripe cider apples (all chosen for their balance of tannin, acid and complex flavors) from our three orchards and craft small batches of carefully selected cider blends. Each season is different, and our ciders vary from year to year. We are intimately involved in all aspects of the orchard and Cider House from grafting and pruning to picking and blending.