· HAND-CRAFTED CIDER ·

An Appalachian Tradition

At 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.

JASON NERENBERG

Director Of Hospitality & Sales/Account Executive

Jason–raised in Huntington, WV–attended Marshall University before pursuing a career centered around his passion for good food and drinks. After fifteen years in the culinary world, he moved his family to southern West Virginia where Jason dove headfirst into farming and the world of hard cider. He proudly calls himself a reformed city boy, still figuring things out as he goes. Jason enjoys exploring the natural bounty offered up by his home Mountain State as an avid hunter, forager, farmer, and fisher.

DYLAN YOAKUM

Tasting Room Manager

Born and raised in Greenbrier county West Virginia, Dylan was introduced to livestock, farming, and gardening at a young age and continues to share these passions with her children and family to this day. She has spent years in the food and beverage industry, hand crafting cocktails and pouring craft beer, wine, and cider. Dylan now proudly shares her expertise and passion with guests as the Tasting Room Manager at Hawk Knob.