VCU news

By Megan Nash

When Taylor Benson and Mackenzie Smith graduated from the Virginia Commonwealth University School of Business in 2016, their future was already fermenting.

On their first visit to Blue Bee Cider, Smith couldn’t stand the taste, leaving Benson to drink her flight as well. But Smith would soon grow to love the unique flavors of Blue Bee, and eight years later, the alumni duo are now the proud owners of the cidery.

In this version of the business, which they purchased in 2023 and fondly call “Blue Bee 3.0,” locally sourced craft apple beverages remain the star. But with a new facility on Bethlehem Road that increases their cider production tenfold, a cozy indoor lounge space, trivia nights, award-winning ciders and a commitment to investing in a Richmond-area community they love, Benson and Smith are proving that cider — along with businesses and friendships — can age well.

Here, they share insights about their journey from students to cidery owners, the influence of their VCU School of Business education and their vision for the future.

What drew you to Blue Bee Cider? Was there a “this is it” moment?

Taylor Benson: We were both transfer students to VCU, already in love with the craft beverage industry. My family loved visiting breweries, wineries, cideries and distilleries, so I was always around that environment. I wanted to own a small craft beverage place and make it a community hub. Blue Bee was hiring part-time, and that fit perfectly with my school schedule. The funny part is, Mackenzie didn’t like the ciders at first!

Mackenzie Smith: I hated it. But then, a few months later, Taylor got a job there, and I eventually joined, helping with hand-labeling bottles. Now, I laugh at my initial reaction because I’ve grown to love the complexity and craftmanship of our ciders. That’s how our journey with Blue Bee began.

How did your time at the VCU School of Business prepare you for becoming business owners?

Smith: There were a few classes that stood out. Dr. [Brian] Brown’s marketing strategy classes and the Intro to Entrepreneurship course really put the fire in me to own my own business. I also gained valuable managerial skills as the president of the American Marketing Association.

Benson: I remember a class where we worked on projects for companies like CarMax and Target. The professor took a keen interest in my job at Blue Bee, constantly asking how I would apply the concepts there.

How has your first year been as new business owners? Any memorable challenges or triumphs?

Smith: It’s been a rollercoaster. I oscillate between being completely excited and utterly terrified. The excitement comes from realizing we actually own this business and hearing positive feedback from our customers. The challenges include overcoming people’s concerns about changes and moving to a new location. But seeing familiar faces and positive responses has been a big win.

Benson: We had concerns about how much would change and moving from our old space [in Scott’s Addition]. But people love our new location and appreciate that the product quality remains the same. That’s a huge victory for us.

Can you talk about the importance of locally sourcing your apples and partnering with local retailers?

Benson: Virginia is a top apple-growing state, and we partner with two orchards in Winchester and Nelson County. These partnerships allow us to use specific apple varieties that bring complexities to our ciders, supporting local agriculture and enhancing our product quality.

Smith: Collaborating with local businesses is crucial. We have strong relationships with Ardent Craft Ales and Black Heath Meadery to name a few, and several other small businesses which started with the previous owner but have grown over time. These partnerships help us stay relevant and bring in different demographics and people who we might not otherwise reach through our own efforts.

How has Blue Bee Cider stood out in Richmond’s craft beverage marketplace?

Benson: Education has always been a priority for us. We focus on educating our team and customers about what we do and why we do it. That personal connection and understanding of our product makes a big difference.

Smith: Different cultures have different palates, and we have conversations with our customers to understand their tastes. This approach, among others, helps us build loyal customer relationships.

What does the future hold for Blue Bee Cider?

Smith: Success for us doesn’t necessarily mean growth. We want to maintain an authentic, family-oriented business. Our goal is to be sustainable, keep our numbers green and not overextend ourselves. We want to be a neighborhood spot that’s an integral part of Richmond’s community.

Benson: We’re focused on Richmond and being a local favorite. We don’t have plans to expand significantly but want to continue making great memories and supporting the local community.

What’s something that budding VCU School of Business entrepreneurs should know?

Smith: Be open-minded to opportunities, and don’t box yourself into one career path. You learn a lot in college but even more in the real world. What you think you’ll do may change, and that’s OK.

Benson: We chose VCU for its city environment and the diverse experiences it offered. We learned so much outside the classroom, which was just as valuable as our academic education.

Blue Bee Cider is located at 4811 Bethlehem Road, Suite A, in Richmond. A VCU School of Business alumni event is scheduled there on Wednesday, Oct. 23, that includes a tour and tasting, with food from Truckle Cheese Bar. For more information and to RSVP, visit support.vcu.edu/event/ciderbiz.