After a successful summer of piquing interest and
“Over the last four
The pair were operating out of a space on Almon Street, but have recently moved their production to a 1,700-square-foot space in Bayers Lake. “Yeah it’s not romantic but it’ll allow us to serve the demand for our funky cider,” says Foley. The plans for Cornwallis are still in the works, but he says it’ll be a “low-key” place for fans to buy Sourwood Cider to take home, sip on a pint, eat some food and maybe even hear some live, acoustic music. (He’s also dreaming of a bluegrass brunch.)
“We still have a lot of the coolest products to come. The whole time since May we’ve had some interesting ciders coming down the pipe,” promises Foley. While you await the construction of the north end space, you can find Sourwood by the can at Bishop’s Cellar (1477 Lower Water Street).