Tradition, Reinvented.

Foggy Ridge Cider began in 1997 with a cider apple orchard in the Virginia Blue Ridge Mountains. Founder Diane Flynt’s goal is to “grows ingredients”—flavorful and acidic apples like Hewe’s Crab, Harrison, Winter Jon, Ashmead’s Kernel and Parmar, all full of complex flavor. For over a dozen years, the Foggy Ridge crew crafted traditional cider apples into fine cider using all the skill and expertise of modern fermentation. Foggy Ridge now grows cider apples for sale to talented cidermakers throughout the region. Today Diane writes about fruit, history, and place.