Named to the Imbibe 75
We’re taking a moment to let this sink in.
Burnt Hill Farm has been named to the Imbibe 75, Imbibe Magazine’s annual list recognizing the people, places, and organizations shaping the future of drinks, in their January/February 2026 issue. This year marks Imbibe's 20th anniversary and the first time the Imbibe 75 has gone global, making the honor feel even more surreal.
Even more humbling, Burnt Hill is featured with a full-page spread in the magazine. To see our land, our team, and our work presented with that level of care is something we’ll always remember.
The feature opens with a line that stopped us in our tracks:
“Every U.S. state produces wine, yet regions like the Mid-Atlantic tend to be unrelentingly relegated to ‘emerging’ status. Burnt Hill Farm and its sister site, Old Westminster Winery, further celebrate and democratize American wine as geographically and culturally diverse.”
That sentence feels like a decade of effort distilled onto the page.
We’re especially grateful to Amy Beth Wright, who selected Burnt Hill for the Imbibe 75 after joining us at our James Beard Foundation dinner in New York City in August. Sharing that evening, chef-partner Tae Strain's food, our wines, and our story clearly mattered, and we’re thankful she saw something worth writing about. We’re also deeply appreciative of the entire Imbibe team for the thoughtfulness, nuance, and respect they brought to telling our story. That care means everything.
Burnt Hill Farm is, at its core, a family project and a long-term act of stewardship. When asked to describe our work, this is what I shared with Imbibe:
“Burnt Hill is our family’s love letter to the land. As a cancer survivor, father, and farmer, I feel a strong sense of duty to steward this magical place, grow honest food and wine, welcome people with warmth, give back to our community so that hope can take root, and leave it all better than we found it for the next generation.”
To see that sentiment reflected back through the lens of a national publication we’ve admired for years is deeply affirming.
Burnt Hill sits in Clarksburg, Maryland overlooking the Appalachian Mountains, shaped by steep slopes, rocky soils, old forests, and a belief that wine, food, farming, and hospitality are strongest when they work together. We practice regenerative agriculture, raise animals as part of a living system, farm with intention, and make wines that speak clearly of where they come from. We don’t chase scale or trends; we chase truth.
Being included in the Imbibe 75 isn’t something we take lightly. It feels less like a finish line and more like encouragement to keep going. To keep believing that the Mid-Atlantic deserves a seat at the table. That American wine is richer when it reflects many places, many cultures, and many voices. And that beauty, when cultivated patiently, has a way of being noticed.
We’re profoundly grateful to everyone who has walked this path with us, our family, our team, our partners, and the guests who make this place feel alive.
Thank you, Imbibe, for seeing Burnt Hill. We’re honored to be included, and we’re just getting started.
Winemaker Lisa Hinton (right), visionary farmer Drew Baker (middle), and operations lead Ashli Johnson (left).