Based in Montgomery Center, Vermont, the project is rooted in traditional cider-making methods and locally sourced apples. We’ll use a 100+ year-old rack-and-cloth press, with a focus on feral, forgotten, heirloom, and often-overlooked varieties found throughout the region. Named after the mountain road that winds through Montgomery and toward Jay Peak, Vermont 242 Cider draws inspiration from the agricultural history, orchards, and seasonal traditions of northern Vermont. Rather than trying to make everything feel polished or mass-produced, the goal is to celebrate the variation, imperfection, and character that make local cider unique.

Right now, the focus is fresh pressed cider, cider donuts, local goods, apparel, and educational experiences that bring people closer to the process itself. The hope is to create a welcoming gathering place for both locals and visitors — somewhere people can see apples being pressed, learn about cider history, and experience a slower, more hands-on side of Vermont agriculture.

As the project evolves, plans include expanding into fermented ciders while staying connected to the craftsmanship, history, and community that inspired it from the start.