Foggy Ridge Cider began in 1997 with a cider apple orchard in the Virginia Blue Ridge Mountains. Founder Diane Flynt “grows ingredients”—bitter and acidic apples like Hewe’s Crab, Harrison, Tremlett’s Bitter, Ashmead’s Kernel and Dabinett, all full of complex flavor. For over a dozen years, the Foggy Ridge crew has crafted traditional cider apples into fine cider using all the skill and expertise of modern fermentation.
You won’t find hopped or oak flavored cider; we don’t flavor our hard won cider apples with additions. Instead, we aim to put the orchard in every bottle.
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