403: Botanist and Barrel Eclectic Ferments | NC

403: Botanist and Barrel Eclectic Ferments | NC

Author: Ria Windcaller: Award-winning Cidermaker, Podcaster | Craft Beer Columnist March 6, 2024 Duration: 58:33

Meet one half of the family team at Botanist and Barrel

Botanist and Barrel is a family owned and operated cidery. Kether Smith and brother Lyndon and their respective spouses Derick McGuffey and Amie Fields make the magic happen at this eclectic cidery. They began selling cider commercially in 2017 and they all enjoy making cider.

Cider Chat Episode 403 Botanist and Barrel
Lyndon Smith and Amie Fields

There are two tasting rooms. Production happens at the Cedar Grove Location and in Asheville you can visit the Botanist and Barrel Tasting Room.

In this Cider Chat

Lyndon and Amie were interviewed while attending CiderCon 2024 in Portland Oregon. They provide tips on how to approach their products when visiting the tasting room.

  • Try a flight. There are four flight options.
    • Sour and Spice Flight
    • Barrel aged
    • Any thing goes
    • Hybrids and co-ferments
  • The ciders and co-ferments of Botanist and Barrel
  • Tips for working with family members
  • Visiting the tasting rooms

Contact and Visit Botanist and Barrel

Mentions in this Cider Chat

go to CiderChat.com to find over 400 episode with from makers around the world


There’s a whole world in a glass of cider, and Cider Chat is your invitation to explore it. Hosted by award-winning cidermaker and writer Ria Windcaller, this podcast travels far beyond the bottle to meet the people who make the global cider culture so vibrant. Each conversation is a journey-you might find yourself in a heritage orchard learning the history of forgotten apple varieties, in a bustling taproom with an importer explaining regional traditions, or in a kitchen with a chef pairing cider with unexpected foods. The discussions get into the delightful nuances, too, whether that’s the semantics of what we even call this drink or how the concept of terroir translates from soil to sip. It’s not just about production; it’s about the community, the travel, and the stories that fermentation unlocks. This is for anyone curious about the craft, history, and sheer enjoyment of fermented apple juice in all its forms. So, pour a glass and settle in for a series that feels like a wide-ranging, informative, and genuinely good-humored chat with friends who happen to be obsessed with cider. You’ll come away with a deeper appreciation for every effervescent, tart, or sweet sip, hearing directly from the growers, makers, and enthusiasts who are shaping this drink’s exciting present and future.
Author: Language: English Episodes: 501

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