Molly Chomper Hard Cider DELICIOUS CIDERS THAT PEOPLE LOVE TO DRINK

We are open! 6 ciders on tap, Jones Von Drehle wines, and snacks. Dog-friendly and outside food welcome.

Hours are Sun 12pm – 8pm, closed Mon & Tue, Wed & Thu 12pm – 8pm, Fri & Sat 12pm – 9pm

MOLLEY CHOMPER MAKES FINE-QUALITY HARD CIDER IN ASHE COUNTY, NORTH CAROLINA.OUR PASSION IS TO MAKE DELICIOUS CIDERS THAT PEOPLE LOVE TO DRINK AND THAT SHOWCASE THE WONDERFUL FRUIT AND FARMERS OF THE SOUTHERN APPALACHIAN REGION.

When folks try our cider, they often ask what makes it different.  It’s the fruit.  We work primarily with small orchards that grow heirloom and traditional cider varieties.  Our growers agree to harvest at peak ripeness, which results in lower yields but much better cider:  The final stages of fruit ripening create deeper, more complex flavors and aromas.

We use traditional cider varieties, including tannic “bittersweets” and “bittersharps” of European origin and heritage American cider apples.

We also love to find and use traditional apples of the Southern Appalachian region, including Limbertwigs and a variety of dessert and crab apples, such as Virginia Beauty and Hewe’s Crab.

Well-known dessert varieties, such as Golden Delicious, lend wonderful familiarity and nostalgia to some of our ciders.

GOOD PROCESS

Our approach to cider making is pragmatic, not dogmatic:  we do what works to create the best possible cider that honors the fruit and farmers.  We use traditional European cider making practices where they make sense, like sweating fruit to yield a richer juice.  We also use modern “reductive” wine making techniques to yield fresh, aromatic ciders, while dramatically reducing the need for sulphites to prevent oxidation during maturation.

We love to experiment, including using local fruits such as blueberries, wild cherries and pumpkins to create unique blended ciders and fruit wines.

We care deeply about terroir and authenticity, which to us means knowing our farmers and orchardists and their farms and fruit.