Devil’s Foot Beverage

Devil’s Foot cans its sodas in the same building where The Mule pours them, a production facility on Sweeten Creek Road that now turns out more than 7,000 cans a day. Jacob Baumann and Ben Colvin started the company in 2017 as friends mixing sodas for themselves; a $50,000 NC IDEA grant funded the jump from side project to real company. The taproom opened in October 2022. Food trucks rotate through the lot outside, and leashed dogs are welcome at the tables. The bar inside is set up to pour two ways: the soda straight, or with a spirit added. The Asheville Mule runs Tito’s vodka and lime against the house Fuego Ginger Beer; the Smoked Sage Paloma swaps in Cut Above’s non-alcoholic mezcal and the house’s own alcohol-free Paloma soda. Spicewalla’s chili-lime-mango ice cubes finish the La Dama Dorada, built on Espolon and Cointreau. The Old Fashioned skips the soda entirely — Southern Star High Rye, demerara, Angostura, nothing else. On most of the rest of the list, Devil’s Foot’s own soda finishes the drink regardless of whose spirit started it, which is unusual for a bar that buys nearly all its liquor from somebody else. Three hundred and five people fit inside, with room outside for more. The canned four-packs go half off every Wednesday. Order the Smoked Sage Paloma if you want to taste the soda without the spirit at all.