Remember that time in Italy when you saw a picture on a wine label that reminded you of the unspoiled landscape back home, so you commissioned a local artist to capture your favorite view in an oil painting, and that masterful combination of brushstrokes became the inspiration for the hard cider business you launched four years later?
Because the exact same thing happened to us. And if it hadn’t, we might all be drinking hard cider that’s far less extraordinary.
Nothing blurs the line between work and fun more than making hard cider. Whether we’re developing a new flavor or delivering the final product, there’s not a part of this job I don’t enjoy.
Michael is what you might call an accidental businessman. His lifelong attachment to earth, air, and sea has allowed him to keep conference rooms and dress codes at a safe distance while working wherever nature served as his office space. So, it only made sense for Michael to translate his love of the land into starting a company that truly appreciates the fruit that it bears. And if it means breaking down and buying a sport coat for the occasional distributor meeting, he’s ok with that. As long as he can get home in time to walk the dogs.
It never gets old seeing someone take their first sip of our cider and hearing ‘It’s delicious!’
It’s been said that when Keith Richards noodles around on his guitar, everyone leaves him alone in anticipation of his next brilliant riff. The same is true when Larry walks his farm pondering his next big idea. But before the reality of launching a hard cider business could take root, he enrolled himself and his son Michael in what he casually refers to as “cider school” at Cornell University. The rest, as they say, is history. Today, Larry still strolls the grounds of the sleepy hamlet that shares his cider company’s name. Only now he has to watch out for the apple trees.
Making cider, with all of the different colors, compositions, and styles to choose from, is like creating a work of art.
When other teens were Snapchatting friends, Isabella was busy touring the cellars of G.H. Mumm in Champagne, France with her family. Amongst the rows of riddling racks, she had a lightbulb moment: she wanted to make wine one day. Fast forward to a degree in biology with a minor in oenology and viticulture (that’s the study of wine making and grape growing for any beginners), from Brock University in St. Catharines, Ontario. Isabella started making wine at 21 Brix Winery before expanding into cider at Clarksburg. Since hard cider is technically fruit wine, Isabella feels at home with the fermentation process. She also loves exploring the differences making cider brings, like the ability to create new flavors, and adding CO₂ consistently. Isabella continues to expand her knowledge with travels across Europe to taste wine, beer, and cider. We love having this wine nerd on our team.
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