FLC Alumni Owned-and-Operated Cidery & Taproom
Read Voyage Denver's interview with Jordan Lang ('12) the Taproom & Events Manager at Fenceline, a local cidery based in Mancos, CO. Jordan shares insights into her life and work as a resident of Mancos, discussing her passion for outdoor activities like hiking and skiing. She discusses the obstacles faced by small rural businesses and reflects on the unique charm of Mancos, highlighting its small-town atmosphere and vibrant arts scene. Read the full interview with Jordan here.
Today, we’d like to introduce you to Jordan Lang.
Hi Jordan, can you start by introducing yourself? We’d love to learn more about how you got to where you are today.
Preserving the legacy of the American West, by upcycling wild and historic apples into distinct handcrafted cider. Rooted along the upper tributaries of the Colorado River, Fenceline was founded with a curiosity and admiration for wild and historic apples. Reviving the region’s cider traditions, our cider is crafted with cold, slow fermentation — producing a drier libation, with complex flavors, and less sugar.
Surrounded by thousands of abandoned orchards that continue to grow in Montezuma County’s rich soil and arid climate, we are committed to upcycling the region’s heritage apples and wild, one-of-a-kind varietals into extraordinary craft cider. Our name pays homage to the thousands of apple trees that grow along the fence lines of rural America, by way of the birds that once dropped seeds there.
Often, a bird will go out into an orchard, eat an apple, then fly over and sit on a fence wire, dropping an apple seed. Because of the way that apples propagate — each seed deviating genetically from its parent tree — if it sprouts, the dropped seedling will grow into a new type of apple tree. These wild apples tend to have less sugar and be more tart — ideal for making quality cider.
Wild & Historic Apples.
We love the apple’s ability to defy man’s regulations of grafting and orderly orchards and re-wild themselves — readily adapting to new climates and ecosystems, like Southwest Colorado. We chose to upcycle wild apples into delicious traditional cider because they are here, in our backyard, thriving across the Colorado Plateau.
We work with completely unique apple varieties that have been born wild, right here in Southwest Colorado, and would otherwise go to waste — dropping from relic orchards and wild apple trees as autumn begins. These apples are truly one-of-kind, ripe with the tannins and acidity we seek, revealing their own unique terroir when crafted in our ciders.
I’m sure it wasn’t obstacle-free, but would you say the journey has been fairly smooth so far?
Our journey began with a modest vision of a small tasting room in Mancos, with a focus on offering bottled products for to-go purchases. However, the overwhelming love and support shown by the Mancos community compelled us to adapt and transform our original model into a vibrant taproom.
This evolution allowed both locals and visitors to come together and savor locally crafted cider in a welcoming environment. The shift towards a more community-oriented space also ignited our ambition to venture into the wholesale market. Striving to strike the perfect balance between production, anticipated growth, and sales has presented its challenges.
Every late summer and early fall, we meticulously select and press the apples that will sustain us for the entire year. The quality and yield of the apple harvest play a pivotal role in shaping our annual production, as we remain attuned to the natural cues of water and snowpack, as well as the unwavering dedication of local farmers to their orchards.
The people of Mancos have embraced us wholeheartedly, prompting us to expand our patio space and introduce our own food truck to cater to the needs and desires of our community. Both have presented their own challenges with staffing and the work the is required to run a restaurant (which none of us had any experience in!) As we commemorate our 6th anniversary this weekend, we are deeply grateful for the steadfast support of our local patrons, without whom none of this would have been possible.
Thanks – so what else should our readers know about your work and what you’re currently focused on?
As the Taproom Manager at Fenceline, my greatest source of pride is creating a safe and inclusive space for our community to gather. We’re constantly buzzing with live music, local art displays, speaker series, and weekly events like bingo and open mic nights. The diverse events cultivate a culture of creativity and inclusiveness that reflects our values.
With a background in environmental studies and agriculture, it plays a pivotal role in maintaining Fenceline’s mission. Reviving Montezuma County’s orchard history is crucial, and crafting products from hundreds of thousands of pounds of apples that would have gone to waste is truly remarkable. Working closely with orchard owners and farmers in the region, we handpick apples from diverse varieties of trees, bringing back their rich history and flavors.
I strongly believe in the power of bringing people together and witnessing the joy of our labor, as our space buzzes with activity. The solidarity and tireless teamwork within our amazing team is integral to Fenceline’s success.
Alright so before we go can you talk to us a bit about how people can work with you, collaborate with you, or support you?
Folks can work with us by sharing our brand and promoting cider culture. Reach out with event ideas. Support picking apples during harvest or connecting us with folks who have orchards/apples that they won’t use.
Contact Info:
Website: https://www.fenceline.co/
Instagram: https://www.instagram.com/fencelinecider/ and https://www.instagram.com/fencelinecider_taproom/
