· HAND-CRAFTED CIDER ·
An Appalachian TraditionAt Hawk Knob we hope to provide
more than the cider we make
We hope to share a little bit of our culture and Appalachian heritage. Since before, during, and after prohibition, hard cider has been made in our region and throughout much of Appalachia. Many of these ciders were made from heritage apple varieties, wild apples, or a combination of the two. More often than not, these ciders were fermented and aged in used whiskey and bourbon barrels. While barrel aging and barrel influenced ciders are becoming more common these days, and considered by many to be a modern trend, this style of cider making is part of our cultural heritage. Much of what we do at Hawk Knob is an homage to the old-time cider crafters and our Appalachian roots. Hawk Knob ciders might be best enjoyed sitting around a bonfire picking a tune, but we hope you’ll take them with you to new territory. Let us know how it goes.
· HAND-CRAFTED ·
Small batch aritisinal ciders crafted in the rolling hills of West Virginia
· TRADITIONAL ·
Barrel-aged in the time honored Applachian tradition
· AWARD WINNING ·
All of our flagship ciders have been internationally awarded
· OUR TEAM ·
JOSHUA BENNETT
Founding Owner/CEO
Josh grew up on the border of Virginia and West Virginia in a region of Appalachia called the Allegheny Highlands. He is fond of telling folks that growing up there “if you were old enough to chop wood and make hay, it meant that you were old enough to make and drink hard cider.” After many travels and ventures he used the GI bill to study Horticulture at WVU, during which time he also went overseas and studied oenology in Europe. During this time hard cider really started to make a comeback, however, none of what was available resembled those natural barrel aged ciders of his youth. With a deep desire to get back on the farm, and seeing a hole in the market, Josh put all his effort into what is now Hawk Knob.
WILLIAM GUÐMUNDSSON
Head Cider Maker/Operations Manager
Will Guðmundsson, a proud West Virginia native, studied chemistry at WVU and worked for 5 years in the craft beer industry. He now combines his knowledge of chemistry, his brewing experience, and passion of his trade in order to craft the fine ciders at Hawk Knob.
Amanda Bennett
Executive Chef
Born and raised in Greenbrier country, Amanda Bennett has many memories of ramp digging with her great aunt, biscuit making with her momma, and family dinner at Grandma’s house. Deciding to leave home, Amanda moved to Charlotte, North Carolina to attend Johnson and Wales University. She graduated in 2012 with a degree in culinary arts and jumped head first into the food scene of Charlotte, but by 2018 the mountains were calling her home. Eventually landing at Hawk Knob, Amanda is grateful to have the opportunity to share her Appalachian culture through delicious cider and farm to table food while supporting the local community by serving the finest quality local ingredients.