By Paul Vigna
The Patriot News
Millstone Cellars isn’t on the Mason Dixon Wine Trail, but for those traveling to wineries north or south on I-83 in northern Maryland, it would be well worth the stop as that trail event continues through the end of the month.
The tasting room opens at noon on Saturdays and Sundays.
One of the region’s most unique beverage makers, Kyle Sherrer said by phone a couple of weeks ago that he and his father, Curt, have seen their product evolve since starting the business a few years ago. Once simply doing high-grade ciders and meads (an alcoholic beverage made by fermenting honey with water and mixing in various fruits, spices, grains or hops), they have started to develop their craft in a fashion similar to what the beer industry has done the past 10 years.
“We do a combination kind of rustic and creative [ciders],” he said, talking about where they are now in their product evolution. “But right now the only real rustic producers in the cider world are coming over from Europe. The American cider market hasn’t grasped on to the concept, which is really great for us, so we have very little competition. It’s interesting, and we’ll see kind of how the different styles evolve as the market continues to grow. But everyone is kind of grasping [at this idea] of what are cider styles, because it need to start being established. . . . That’s what what I’m focused on now which is what are cider styles.”
Profile: Millstone Cellars