Women’s Month Spotlight: An Interview With Kari Williams of Snow Capped Cider

Great cider starts with great fruit. At Snow Capped Cider, that fruit comes from a five-generation family orchard perched more than 6,000 feet above sea level on Colorado’s Western Slope.

For owner and head cidermaker Kari Williams, that high-elevation terroir is much more than a marketing gimmick. Intense sunlight, cool nights, and snowmelt irrigation produce apples with award-winning balance and complexity.

As we come to the end of Women’s History Month, Williams’ story stands out not just for the accolades but for the path she has carved in a traditionally male-dominated industry. Since launching in 2014, Snow Capped has become one of the most decorated cideries in the country, earning top honors at competitions like GLINTCAP and the Cidercraft Awards, all while staying rooted in family heritage and agricultural craftsmanship.

We caught up with Williams to talk about the orchard that started it all, her journey in building Snow Capped Cider, and how she is helping shape the future of American cider.

Snow Capped Cider operates from an orchard that has been in your family for over five generations. Could you share a little on the history of the orchard itself? What is so special about its location?

Our family’s orchard legacy in Surface Creek Valley on Colorado’s Western Slope goes back more than a century, with five generations of fruit growers who built the business from the ground up. It began with my husband’s great‑great‑grandfather, Pap Williams, who cleared land near the Grand Mesa and cultivated fruits. Over time, through subsequent generations, orchard operations grew to hundreds of acres at high elevation.

What makes the location so special is its terroir: at over 6,000 feet elevation, the intense UV, warm days, cool nights, and pure snowmelt irrigation from the Grand Mesa produce fruit with naturally high sugar, acid, and flavor complexity, which is ideal for cider apples. That unique mountain terroir makes our orchard one of the highest in the world and gives Snow Capped’s apples and ciders a truly distinct character.

As a family run operation, who were the influential women in your life, and how did they shape who you are and how you run the cidery?

I was deeply influenced by my great-grandmother.  Her strength, determination, and quiet resilience

helped shape who I am today and how I show up every day.  She showed me that dedication and heart can build something meaningful, even when the road isn’t easy. Watching her work so hard while supporting both her family and her community inspired me to pursue my goals with purpose and an uncompromising work ethic. She taught me the importance of creating opportunities for others, moving forward with confidence, and staying grounded in gratitude along the way.

Those values continue to guide how I lead at Snow Capped, with a strong emphasis on quality, integrity, and respect for both our heritage and our customers. They’ve also shaped my leadership style, teaching me to lead with humility and to recognize the value every person on our team brings to the table.

What led you to found Snow Capped Cider? 

Using fruit from a single source for a cidery wasn’t originally part of the plan. It really grew out of my curiosity, especially around UV exposure and how that could affect the way the fruit showed up in the final product.

We were already a century‑old fruit‑growing and packing business and planted some cider apples “just to see,” but I became captivated by the potential of our high‑elevation fruit. I started making experimental batches using apples from the orchard, and those trials quickly showed that this fruit could make exceptional cider.

By 2014, we officially launched Snow Capped Cider. Growing up in wine and culinary circles before getting into cidermaking gave me the confidence to experiment, learn on the fly, and build the business the right way by starting small and focusing on flavor and craftsmanship.

What were the specific challenges of being a woman getting started in the beverage industry, and how have they changed over the years?

The beverage industry, especially on the production side, has traditionally skewed male, and early on, I had to earn respect. There were moments when my voice wasn’t immediately taken as seriously as those of my male counterparts, and I had to be prepared with knowledge, patience, and clarity to navigate those situations.

Over time, awareness and representation have improved significantly, and there are many incredible women in all facets of beverage production, leadership, and innovation. I see that change happening in competitions, leadership panels, farm cooperative boards, and industry conferences. There’s still work to be done, but there is now more recognition that passion and expertise know no gender.

Were there other women in business that played an important role in shaping how you run Snow Capped Cider?

Absolutely. Across industries, I’ve been inspired by so many amazing women. From winemakers and brewers who welcomed me into professional circles to mentors in agricultural cooperatives and retailers who championed our cider early on, those relationships shaped my perspective on leadership and community building. 

Being open to learning from others has helped build a culture at Snow Capped that values diversity of thought and encourages everyone on our team to contribute creatively.

Snow Capped has quickly established itself as a top-tier cidery, winning an astounding 22 medals at the 2025 Cidercraft Awards. What has been the key to your success in this regard?  

The key to our success really starts with the fruit. Our apples are estate-grown at elevation and cared for with incredible attention from bloom through harvest, which gives us a level of flavor intensity and character that many commercial cider makers simply do not have access to.

From there, it comes down to rigorous fermentation and blending practices, a deep knowledge of heirloom cider varietals, and a commitment to refining our techniques year after year. We aim to let the orchard speak for itself in the glass, and I think that authenticity is what resonates with both judges and consumers.

We have been incredibly honored to see that recognized at the highest levels of the cider industry. At the Great Lakes International Cider and Perry Competition, which is widely considered the most prestigious cider competition in the world, we earned back-to-back Midsize Cidermaker of the Year honors in both 2024 and 2025, along with the highest number of Best in Class awards. We now hold more awards from that competition than any other cidery in its history, which is an incredible honor.

That recognition has also extended beyond cider-specific competitions. We were proud to earn 22 medals at the 2025 CiderCRAFT Awards, and we have also been recognized with six Good Food Awards for our commitment to sustainability and conscientious craft beverage making. To us, those accolades are a meaningful reflection of both the quality of our fruit and the care that goes into every bottle.

What is the most rewarding part about owning and operating Snow Capped Cider?

The most rewarding part of owning and operating Snow Capped Cider is sharing the story of cider itself. I love teaching people about the lost history of cider and the many styles it can take, highlighting the fruit’s heritage or showing a wine drinker how cider can make similar contributions to acid, tannin, and bouquet. It’s incredibly fulfilling to help someone discover a cider they truly connect with, whether it reminds them of an old orchard or introduces them to a new style. Ultimately, it’s about creating experiences and helping people find a cider they love and relate to.

Looking ahead, what are you and the rest of the team most excited about at Snow Capped Cider?

We’re excited about expanding our educational offerings, continuing to innovate with heritage varieties, and exploring new cider styles while preserving our estate‑grown identity. We’re working on natural ciders through spontaneous fermentations, as well as forced sparkling ciders. We’re also adding to our wine portfolio with sparkling wines. Our long-term focus includes deeper storytelling about terroir and expanding our presence in markets that appreciate artisan cider.

What other women-led businesses do you believe deserve a shoutout?

Across the cider and craft beverage world, there are so many talented women leading brands, farms, and fermentation projects. I have a lot of admiration for the McBride Sisters Winery, a sister-owned company with roots in both California and New Zealand. In Colorado, Michelle Reding at Dry Dock Brewing in Aurora is helping shape the local craft beer scene with creativity and dedication. These women, and many others, are inspiring the next generation of beverage leaders, and it is exciting to see the impact they are making.

What advice would you give to other women looking to pursue their own dreams by starting a business?

Be curious and don’t be afraid to learn as you go. Building something deeply rooted in authenticity and quality will always outlast any fad. Surround yourself with people who challenge and support you, and never underestimate the value of resilience. Be prepared to work hard and consistently to achieve success. Stay true to your vision, but stay open to growth.

Kari Williams is the owner and Head Cidermaker of Snow Capped Cider, one of the country’s most celebrated cider brands. Under her leadership, Snow Capped was named GLINTCAP’s Midsize Cidermaker of the Year in 2024 and 2025 and earned a record-setting number of awards at CiderCraft, standing out among competitors from around the world.

But beyond the accolades, Kari’s work is deeply rooted in a five-generation family orchard. Every cider is crafted from 100% Colorado-grown fruit harvested at 6,130 feet, blending traditional English and French orchard practices with modern innovation. Her journey reflects both artistry and entrepreneurship, building a nationally recognized brand while elevating Colorado’s vibrant craft beverage community.