Not exactly a combination you’d consider drinking? Christine Davis once thought the same. But today, these are some of the core ingredients she uses in every batch of her apple cider vinegar-based wellness drinks as the owner of Herban Infusions.
Fresh ingredients are prepared for a batch of Herban Infusions fire cider.
“I first started hearing about it myself maybe eight years ago,” she explained. “I’d been interested in herbalism and herbal healing since I was a teenager, and I’d been part of some online groups. Everyone started talking about fire cider. I looked it up, and honestly, at first I thought, ‘Why would you ever pair this with vinegar?’ But vinegar is something I’ve always loved.”
An experiment turned exceptional
Her curiosity got the best of her, and one day, Christine decided to put her own spin on a batch of fire cider. In an attempt to overpower the taste of the “spicy” ingredients, she intentionally went overboard with lemon. Much to her surprise, instead of the horrific taste she anticipated, it turned out better than expected. So good, in fact, that she decided to make more. Eventually, she started selling her own products in September 2025.
“Since that time, I’ve just been experimenting with different flavor profiles and fruits,” she said. “I do a lot of research to find out what the medicinal benefits are of various plants and herbs. Many of the ingredients I use have anti-inflammatory, antiviral, antibacterial, or antifungal properties. Vinegar is phenomenal at extracting vitamins and minerals and helping our bodies con
Freshly bottled fire cider fills the worktable during a production day at the Kitchen Incubator Program at 21 Acres.
sume and absorb them.
A critical piece of Christine’s brand is ensuring that all of her ingredients are sourced as locally as possible. She forages some herself by hand, like nettles, blackberries, elderflowers, elderberries, rose hips, and Douglas Fir. She grows others, including currants, thyme, and rosemary. For those she can’t grow at home or gather in nature, she relies on other Pacific Northwest businesses she trusts.
From at-home creations to commercial kitchen production
Once she has everything she needs to make a new batch of fire cider, it’s time to get to work and blend them all together. That’s where the Business Impact NW Kitchen Incubator Program comes in. Christine previously created all of her concoctions from home.. The lengthy process involves infusing 18 to 20 ingredients in vinegar for two months, then straining, running the solids through a juicer, and adding a small amount of honey. Then, in early 2025, she learned about 21 Acres and their partnership with Business Impact NW.
A seasonal selection of Herban Infusions fire ciders, made with fruits, herbs, and other locally sourced ingredients.
“At the time, I read that 21 Acres had just put in a new commercial kitchen. So one day, I drove over and asked for more info. They said, ‘During the week the kitchen is contracted by Business Impact NW and they have a program for teaching businesses how to use it. You should get in touch with them.’
Christine then sent an email to Business Impact NW. Within a few days, she was paired with a coach. The coach explained more about introductory classes she could take to learn about the organization and the kitchen. She decided to apply to become a program participant, and ever since, she’s been using the kitchen to test, perfect, and bottle up her products. Having access to such a resource—including professional prep and production equipment—has allowed her to make larger batches and experiment with new recipes in a safe, comfortable, and professional setting.
Herban Infusions’ flavor chart ranges from mild Douglas Fir to hot Blackberry and Currant.
The Kitchen Incubator Program provides food production space and wraparound educational training for businesses that source ingredients primarily from local agricultural producers. Incubator participants receive hands-on guidance and coaching as they move from home-based to commercial production. Access begins free and later becomes subsidized. Business Impact NW also holds monthly open houses at 21 Acres for businesses interested in learning more.
“The knowledge I’ve gotten from my coaches—like actually learning how to work in a kitchen, obtain permits, and set up a business—has been so valuable to me,” Christine shared. “They’ve really kept me on track, and I never would have done this if I didn’t have them as such big cheerleaders along the way telling me, ‘Yes, you can do this!’”
Her current coach, Janel Nonhoff, echoes the same appreciation for their partnership.
“Christine has been an absolute pleasure to work with as a client and in the kitchen. She is so passionate about her fire cider products and is a true delight to this program,” Janel shared.
Fired up to try it? Here’s how.
Herban Infusions shares its fire cider flavors with shoppers at the Woodinville Farmers Market.
Christine says Herban Infusions is just getting started, with lots of fun, new flavors in the works—both regular menu items and seasonal ones. The Spiced Cranberry, for example, seasonally available for fall and winter, and the Douglas Fir flavor is made just once in the spring, and more will be coming for winter.
You can taste some for yourself and learn more about each drink’s benefits by shopping her fire ciders online or find her in person at the Woodinville Farmers Market on Saturdays until September. Herban Infusions products are also available at 21 Acres’ farm store and at Sequim Spice and Tea.
Want to learn more about commercial kitchen access and support for food businesses? Explore Business Impact NW’s Kitchen Incubator Program and upcoming open houses at 21 Acres.
McKenna Ownby, owner of Elevated Editorial, is a writer, editor, and storyteller based in the Pacific Northwest. With over a decade of experience working with words to serve a variety of platforms and audiences, she specializes in bringing people-centered stories to life through her passions for nature, sustainability, wellness, and parenting.
