We were lucky to catch up with Timothy Wells recently and have shared our conversation below.

Alright, Timothy thanks for taking the time to share your stories and insights with us today. How did you come up with the idea for your business?

We had our first cider come out in 2015, our Original. The next year we added Raspberry and Blueberry. After almost selling out of product, in 2017 we added a few more ciders and a dessert wine. I left my job that Spring and built our small “cider shack” tasting room to focus on cider making and marketing full-time. We quickly outgrew that tasting room and started to plan to build a bigger tasting and production room. In the late Fall of 2019, we finished our new tasting room and opened it up. 2020… well we all know what happened then.

Our ciders are a wine style that differs from canned or kegged ciders. Our have no or very little carbonation, range between 8.5%-11% abv, and are served more like a wine.

Great, appreciate you sharing that with us. Before we ask you to share more of your insights, can you take a moment to introduce yourself and how you got to where you are today to our readers

We strive to make a great product every season and push the envelope with some of our flavors. Our “Cranny Smith” cider is a beautiful mix of Granny Smith & Honey Crisp apples and Cranberries. People love it and we have sold out for the last two years since we have been making it.

We are growing as a company and have 10 part-time employees who either run the tasting room, help with bottling, or go to shows and festivals year-round. Almost all of our crew started out as customers and now they work for me.

We have grown leaps and bounds in the past few years, and hired an office assistant and social media manager as well. We also have our products in about 10 different restaurants in the area and also 6 Dandy Mini Marts and 6 Gerritys grocery stores! We are looking to expand our production this next year, so we are in the process of building a separate storage building on the property. That will allow us to produce more ciders in the area where we store it now.

Let’s talk about resilience next – do you have a story you can share with us?

So as everyone knows in March of 2020, Covid had everyone locked up in their houses for the unforeseeable future. We had just finished the construction of our brand-new and costly tasting room and production area. We weren’t able to have customers at the tasting room and no one was holding festivals or fairs. So we worked out a plan to have a delivery service, free of charge, go to the Scranton -Wilkes Barre Area, Sayre-Towanda area, and the Bloomsburg Danville areas. Being innovative helped us pay our bills and new mortgage until we were able to have customers again and festivals

How’d you meet your business partner?

Oliver…What can I say, He’s a greay guy and great friend. I met Oliver in 2018 at a Farmers Market. He tried our cider, loved it, and after a few conversations he asked if he could help with the small orchard I have and also the small production building. He worked with me for about a year and then he brought up the fact he would be interested in being part of the company my wife, Lynda, and I have made. After talking a while about it, we agreed and started working all of the legal stuff out. By the end of 2020, Oliver Young and his wife Wendy Young became partners. They have helped this business grow exponentially. Oliver takes care of most of the accounts and acquiring new retail outlets. He has changed what I thought this business could be from day one

Contact Info:

• Website: www.deeprootshardcider.com
• Instagram: @deeprootshardcider
• Facebook: www.facebook.com/deeprootshardcider/
• Other: TikTok deeprootshardcider

Image Credits
Tim Wells