ARTEMISIA FARM & Vineyard
Using whole, native botanicals, Artemisia Farm captures the subtleties of the Appalachian landscape, blending the medicinal and the artisanal into an embodied experience. Their unique cocktail bitters are about intention. Using plants native to their region, a more sustainable cocktail narrative is created.
SUSTAINABILITY | Crops are cultivated with deep consideration for the earth beneath. All farm waste is composted and either compostable or recyclable packaging is used.
BIODIVERSITY | Cultivating a diverse selection of heirloom crops, sourcing seeds from small family farms. Artemisia Farm is dedicated to growing crops that are well-adapted to their site and showcase the beautiful diversity of nature.
CULTURE | Their work goes well beyond the field. In the face of industrial agriculture, Artemisia Farm aims to strengthen local food systems that are the heartbeat of communities. They aim not only to produce nourishing food, but to also act as a beacon of education and progressive development.
COMMUNITY | Supporting local agriculture circulates money within the community and provides a stable alternative to external food distribution systems. Artemisia Farm offers classes, online publications, and events intent on creating a sustainable future for their rural economy.
KELLY ALLEN, OWNER
Kelly holds a degree in Sustainability and has experience working with various agricultural operations throughout the United States. She came to viticulture while working on a small winery and vineyard in Northern Virginia where she realized the potential of winegrowing to revive the forgotten connection between urban living and its agrarian predecessor. She forwarded this goal in broad strokes by later serving as an AmeriCorps VISTA and teaching arid-lands agriculture at the Institute of American Indian Arts in New Mexico.
Kelly now dedicates her life to sustainable viticulture, foodway preservation, the enology of aromatized wine, and to the practice of poetry. She is a three-time published author, with her most recent publication, "Brettanomyces,” available in major bookstores.
ANDREW NAPIER, OWNER
Andrew eagerly learned viticulture from working for Jim Law at Linden Vineyards, one of Virginia’s most revered and accomplished wineries. Splitting his time between working in the grapes and hosting intimate, cerebral tastings in the winery cellar, he quickly developed a keen understanding of winery operations, and an encyclopedic knowledge of wine at large. Spirited by his love of wine and the historical narratives embedded within it, Andrew took on the management of an eclectic wine program at The Whole Ox, a local butcher shop in Marshall, Virginia.
Native, Farm Grown Ingredients
Commitment to Sustainability
Made in Small Batches