Flag Hill Farm Sparkling Vermont Hard Cyder is made by hand on an organic, 250-acre hilltop, family farm over-looking the Green Mountains. Flag Hill, foundered by Sabra Ewing and Sebastian Lousada, has planted acres of orchards with more than 80 old and new varieties of cider apples.
All natural, unsprayed apples are the only ingredient the goes into their artisanal Vermont Hard Cyder. Sebastian had been making traditional country wines in England since he was 12. He now oversees the entire wine making process, managing the winery and the orchards. Sabra, the founder of VerShare, a community organization dedicated to improving life in the small town of Vershire Vermont, has deep roots in sustainable rural living. Sabra manages Flag Hill Farm's Sales & Marketing.