Salt Spring Wild Cider

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A Growing Business

What a year it’s been. We’re just about into our third summer of business and the response from everyone has been overwhelmingly positive. People like good cider.

That’s great, it truly is. That’s also left us playing perpetual catch-up. As I hear time and again in the tasting room, “well it’s a good problem to have”. Given the alternative, yes, it is a good problem to have, but make no mistake, it has been a minefield of logistics and challenges to overcome.

I think we’ve done well though. Last year’s harvest was prolific on the island, and that in turn spilled over into the quantity and variety of apples and pears we processed. Never mind what our picking team did, the word was out about the new cider house on the island, and suddenly residents were literally jumping out of the woodwork with apples for us!

The response was so great that we went ahead and started an expansion to our tasting room. That made for an interesting winter. Anyone who lives on the coast in general knows that this was a long challenging winter in its own right. So you can imagine that trying to run a relatively new business, operating in the midst of a renovation, in a snowy long winter, was a touch trying, to say the least.

I think we handled it well. In fact, this off-season saw the introduction of our Ginger Root cider, as well as a small-batch of our Plum Cider which turned out excellent (if I do say so myself).

Now here we are, on the precipice of what promises to be a busy summer, the nice weather has returned (finally), and our own on-site fledgling orchard is looking strong and healthy. There are undoubtedly further unforeseen obstacles to navigate through, such is life in general, but the end goal remains the same, and that is to keep producing high quality delicious cider, because at the end of the day, that’s what counts.

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