Founder & Cider Master
My fermentation career began in high school organic chemistry class when we made ten gallons of local red wine (drinking age was 18 then). This experience inspired me to continue to experiment and learn about winemaking.
After a stint as a cellar rat I attended U.C. Davis to earn a Bachelor of Science in Fermentation Science. For the next ten years I made wine at two local East Coast wineries, then earned a degree in Chemical Engineering from University of Maryland, becoming a U.S. Patent Examiner reviewing alcoholic beverage patent applications. It was during this time that the old Monkton Mill restoration was begun.
In 2010, as the restoration approached completion, I realized that reviving the rural tradition of hard cider was the perfect fit for the revitalized mill. We began fermenting in the 2011 harvest season and the cider has been bubbling along ever since!
Ian comes from the Shenandoah Valley of Virginia, but has been residing in the Baltimore area for 3 years now. Previously working as the farm manager of a 5-acre organic farm, he brings his knowledge of herbs, fruits, and edible plants to MillStone. When not talking about cider or fruit, Ian enjoys living along side nature through gardening, foraging, home-brewing and cooking with his bounty.
Events and Farmers' Market Coordinator
Caiti has lived around Maryland all her life, and came to MillStone to be part of our mission to source locally and create handcrafted ciders, cysers and meads. Caiti is a dedicated food preservationist, as she ferments, gardens, cooks, and writes to support local agriculture and works towards a sustainable food system. At MillStone she organizes Special Events, Space Rentals, and Farmers Markets to help others celebrate the bounty of life with a glass of cider in hand.