By Mia Finley
“I got pretty stuffy from all that beer and pizza,” says Jay Clement, who runs the catering business Pizzeria Moto, so he began drinking cider as a gluten-free alternative. He appreciated the use of local apples and the drinks’ distinct character and dimensions. Shortly thereafter he enrolled in a cider course at Cornell University.
Next month he’ll open Wild Hare Hard Cider in Bluemont.
The name originates from his in-law’s property in Mount Jackson. “It was this old apple orchard with a lot of wild rabbits,” Clement says. The phrase wild hare also signifies an impulsive or crazy pursuit. “I think it’s an ode to myself,” he says. “I started a new business while I was still doing this other pizza business.”
The intimate 500-square-foot space will have custom seating, salvaged wood accents from Mount Jackson and locally painted murals, plus a tasting room.
Wild Hare uses fresh Stayman and Pippin apples, never juice concentrate. Ciders include Hatch (dry), Windrush (aged on oak and chestnut staves) and Rocket (off-dry). Clement hopes to create The Alchemy Line—ciders consisting of herbs, pink peppercorns, elderflower and honey combinations. “But for right now, we are just trying to stay true to the fruit and let that shine,” he says. “This takes blood, sweat and years to develop.”
Wild Hare will focus on self-distribution but hopes to expand to farmers markets and restaurants. “Cider is growing at a phenomenal rate,” he says. “And although we are small, we are happy to be part of this new frontier.” / Opening in July: Wild Hare Hard Cider, 33735 Snickersville Turnpike, Bluemont
