Switchel began in the mountains of Vermont hundreds of years ago. The recipe was a little different back then - often using powdered ginger because fresh ginger root was not readily available. In 2012, after hearing many great stories, trying various recipes, and experimenting with regional variations of the historical beverage, long time friends Ely and Garrett decided their version of switchel would be nearly identical to the traditional Vermont recipe, but with some "improvements." That is, they would use better quality ingredients - fresh ginger, pure organic maple syrup, and raw organic apple cider vinegar from North East orchards. Up Mountain Switchel was born! With a small bottling operation in a family barn, they began selling at their local Vermont farmer's market.
In 2015, after building a small following locally, Up Mountain Switchel relocated production to New York - a move that ultimately made the small Vermont business more sustainable, both environmentally and financially. Up Mountain Switchel joined forces with a 5th generation, family run bottling facility just outside Brooklyn. In the new facility, Up Mountain Switchel is able to make their award winning recipe the exact same way Ely and Garrett originally began brewing!