From classroom to Cider Lab: One St. Mike’s alum’s path to entrepreneurship

The path to entrepreneurship for alumna Karen Wisehart ’92 was anything but traditional. 

After earning her business degree from Saint Michael’s College while working full-time, Wisehart began her career in the hospitality industry. Decades later, after growing her confidence and knowledge in the business world, Wisehart and her husband, Chris, decided to take their 15-year hobby of making hard cider into a full-fledged business. 

Taking inspiration from her love for dogs, specifically Labs — Wisehart and her husband opened Vermont Cider Lab in Essex Junction, Vermont. 

The couple strives to use ingredients locally sourced from Vermont farms in their ciders. Their lineup features crafted ciders playfully named after different pubs, such as Cassa Frass cider with ginger and lemon or Rem-Dog cider with blood orange, maple syrup, and holiday spice. 

Beyond their ciders, the Vermont Cider Lab offers regular community events such as weekly trivia nights and live music. 

Wisehart recently shared how her experience and education at Saint Michael’s College got her to where she is today, the highs and lows of entrepreneurship, and her vision for the future of the Vermont Cider Lab. 

Wisehart’s interview below has been lightly edited for style and clarity. 

Chris Line and Saint Michael’s College alum, Karen Wisehart ’92 standing in their business, Vermont Cider Lab.

Saint Michael’s College: What was your experience like at Saint Michael’s College?

Karen Wisehart: I was a non-traditional student at Saint Michael’s, having completed my two-year degree at Champlain College before transferring. I attended classes while working full-time, so I didn’t have much time to enjoy my social life. However, my academic experience and the connections I made during my time at Saint Michael’s were invaluable and played a key role in paving the way for my success.

SMC: What did you major in, and how did it influence your decision to start your own business? 

Wisehart: I majored in business, which gave me a comprehensive understanding of key areas like finance, marketing, management, and operations. This well-rounded education helped me develop the critical thinking and problem-solving skills necessary for running a business. Through coursework and projects, I learned how to assess risks, create business plans, and manage resources—skills that directly influenced my decision to pursue a career in business. As I gained more experience in my field, my confidence grew, and I became more prepared to face the challenges and uncertainties of entrepreneurship.

SMC: How did your education at Saint Michael’s College help you with your experience starting your own business? How did it prepare you for entrepreneurship?

Wisehart: My education at Saint Michael’s provided a strong foundation in business and equipped me with the tools to think creatively. It helped me identify gaps in the industry and gave me the knowledge to address those challenges throughout my career. The skills I gained at SMC were essential in shaping my approach to entrepreneurship.

William Anderson, Saint Michael’s College Professor of Business Administration.

SMC: Were there any professors, classes, or experiences that particularly shaped your career path?

Wisehart: Professor [Bill] Anderson was definitely a key influence. He was an outstanding teacher and also my advisor at SMC. I developed a strong passion for statistics through his classes, and I also discovered my interest in sales and marketing. These areas highlighted the critical role they play in business, which has been invaluable in shaping my career path.

SMC: What was it like starting your own business? How did you decide on a cider lab?

Wisehart: I’ve spent my entire career in hospitality and have always had a passion for the industry. I’ve been deeply involved in my community, which naturally led me into leadership roles both inside and outside of my job. Making the leap to owning my own business was a significant step. The risk was real, and the fear of failure was definitely there. I’m fortunate to have a brother who’s a CPA, and his guidance was invaluable in getting us started.

My husband had been making hard cider in our basement for 15 years. Before we decided to open our own production facility with a tasting room, we toured and spoke with nearly every cidery in the state. The cider industry is incredibly supportive and welcoming, which made our decision even easier. We also wanted our business name to reflect our love for our two Labrador Retrievers, so we chose “VT Cider Lab,” with the “Lab” serving a dual purpose—representing both our dogs and the idea of a lab for crafting our cider.

SMC: What were some of the biggest challenges you faced when starting your own business?

Wisehart: One of the biggest challenges I faced when starting my business was securing funding. As a startup, there are limitations on what you can qualify for and much of the initial funding is often only enough to cover assets. At the time, we were leasing a space and had to convert a retail area into a fully functional production facility, which added an extra layer of complexity to our financial planning.

SMC: What has been the most rewarding part of running your own cider lab?

Wisehart: The most rewarding part has been collaborating with orchards and small farms to craft exceptional cider. We also love being a gathering place for our community. It’s been incredibly fulfilling to meet so many amazing people who share our passion for cider. Additionally, we’ve had a lot of fun converting non-cider drinkers into cider lovers along the way!

SMC: How has the Vermont community supported your business?

Wisehart: The Vermont community has been incredible! From fellow producers, distributors, and retail outlets to restaurants, patrons, and entertainers, we’ve received overwhelming support. The Essex community, in particular, has been incredibly welcoming, and the local businesses have played a vital role in helping us grow.

Chris Line and Saint Michael’s College alumna Karen Wisehart pose with their Labrador Retriever, inspiration for the name of their business, Vermont Cider Lab.

SMC: How do you source your apples and other ingredients for your cider?

Wisehart: The majority of our apples are sourced from Cold Hollow in Waterbury. We also work with smaller orchards, including Stine in Monkton, Chapin in Essex, and Allenholm in South Hero. For our honey and maple syrup, we partner with Northwoods Apiaries in Northfield and McCarthy Maple in Barre. In total, 90% of the ingredients in our cider come from Vermont farms and businesses.

SMC: How have state programs, local business networks, or economic initiatives helped your business grow?

Wisehart: The Vermont Community Loan Fund played a key role in securing our initial funding. We also took advantage of the Vermont SBA [Small Business Administration] loan program, which was invaluable in helping us develop our business plan. Additionally, we received a grant from Working Lands, which allowed us to increase production and work with smaller orchards to create smaller batches of cider.

SMC: What advice would you give to Saint Michael’s students who want to start a business in Vermont?

Wisehart: Take the time to create a solid business plan. Depending on the type of business you want to start, reach out to people in that industry, leverage your resources, and don’t be afraid to ask questions. People are genuinely eager to help others succeed.

SMC: What is next for your business, and how do you hope to continue contributing to Vermont’s economy? 

Wisehart: As self-distributors, we aim to expand our distribution across the state. As sales grow, we also hope to increase traffic to our tasting room. Our goal is to scale up enough to meet demand while continuing to grow our business. We plan to expand our team by adding to both our production and sales staff. Above all, we want to keep supporting Vermont’s orchards, apiaries, and maple farms.