|Orchard Queen- Golden and aromatic, with a touch of sweetness. This blend of Yarlington Mill, Major, Esopus Spitzenburg, Reine de Reinette, Dabinett, and Ashmead’s Kernel is fruity and earthy.||Orchard King- This bottle-conditioned blend of five apple varieties (Major, Ashton Bitter, Reine de Reinette, Jonagold, Hudson’s Golden Gem) is lightly effervescent, clean, dry, and refreshing. Tastes of apple and almond lead to a delicate, smoky finish. ||Kingston Black- Our 100% Kingston Black cider is dry and rich, balancing subtle fruit with herbal and mineral flavors. A true terroir cider, all the apples for this came from Scott Farm in Dummerston, Vermont.|
3597 VT Route 74 West
WoodChuck- The Vermontiest of Vermonters are sometimes called “woodchucks” and this seemed like a pretty good name for our small-batch, Vermont-based cider. As you may know, the new Woodchuck cider tasted pretty darn good, and it quickly found distribution. Soon, our winery-turn-cidery was struggling to meet the demand for the cider. The early bottling line didn’t help either. Each bottle that came off the excessively humble Woodchuck bottling line had to be topped off by hand with a turkey baster. The line itself consisted of equipment dating back to the 1940’s and had a tendency to send occasional nuts and bolts flying through the air. Every label had to be applied by hand and every keg was hand-filled. As you can see, Woodchuck didn’t just start out as a handcrafted cider – it was a hand-everythinged cider. Still, all the hard work seemed worthwhile as we watched the popularity of our little cider grow. Owned by C&C Group.
Here at Flag Hill Farm in the Green Mountains of rural Vermont, we take this same slow, traditional, wine-making approach to our own hard cider. We make two varieties of prize-winning hard cyder, Sparkling and Still, in small batches, right here on our family farm. And, we are proud to introduce our newest product, Sapsucker, a Belgian Beer style hard cyder in a 22 ounce bottle. We grow and harvest many of the apple varieties used in our hard cyder, and buy local unsprayed and wild apples from neighboring farms.
Citizen Cider- Justin Heilenbach, Bryan Holmes and Kris Nelson founded Citizen Cider in 2010 on a hunch and some good old-fashioned hard work. Kris was working as a wine salesmen, Bryan as a chemist and Justin as a small farmer. All discontent for one reason or another, they started pressing sweet cider in Kris’s barn and fermenting test batches of hard cider in Bryan’s basement. As it happens, they discovered that their ideas about hard cider translated into some pretty unique and interesting finished products. By early summer of 2014 the company had grown to more than 20 full time employees. They broke ground on Phase II of the Pine Street facility in an adjacent warehouse they had planned on leasing in a couple of years if they needed more space. In the midst of the 2014 scale up in production, Citizen Cider was underway building out an additional 9000 square foot production space complete with a full mechanical system and 13, 3200 gallon tanks to ferment and age hard cider. They ordered a new bottling line, a canning line, a new filtration system and all sorts of miscellaneous equipment. By the time Phase II was completed in the early fall of 2014, the boys readily accepted that they still didn’t have enough tank space to meet demand, so they devised a Phase III plan for Pine Street to install a second row of 13 more bulk tanks scheduled to arrive in February of 2015. What happens next remains to be seen, but there are a few things about which they are certain.
Vermont’s Premier Ice Cider- Ice Cider is a new – and remarkably delicious -- phenomenon, born right here in the region of northern Vermont and the townships of Quebec. Boyden Valley Winery’s Vermont Ice Cider is arguably America’s first ice cider and the secret of this exciting and flavorful new product is getting out. We use only Vermont grown Northern Spy, Macintosh, and Empire apples to create a truly extraordinary cider. Aged in French oak barrels the final product is a sweet, but complex combination concentrated apple flavors and light, toasted oak that goes perfectly with any number of desserts also, it’s a real treat just on its own.
Fable Farm- is a Community Supported Agriculture (CSA) Organic Farming Project located in Barnard, Vermont in the Upper Valley Region of the Green Mountains. During the growing season, Fable Farm cultivates a mosaic of farmland peppered throughout our hillside village. Vegetable Shares are picked up at our weekly farmers market at the farm. Please join us for Thursday markets and community gatherings at the farm. We are also farmers turned winemakers. We’ve been farming vegetables and hosting community galas for the last 7 years, and making cider (as wine) with a blend of wild, abandoned apples since 2009. We began selling cider commercially from our farm markets/community gatherings in 2014. We currently produce cider, and experiment with meads, maple wines, perry and other country wines. As farmers and fermentors, we’re inspired by the spirit of horticulture and alchemy as we strive to produce medicinally potent wines. All of our ciders are made from a blend of cider apples gleaned by us throughout Vermont, fermented by yeasts native to the fruit, and then aged to smoothness. Our supply of cider is limited to the purity and phenomena of the farm and seasons.
4445 Main Street
Isle La Motte, Vermont
1023 Sanderson Hill Road
West Charleston, Vermont
|Farmhouse- This cider is dry, unfiltered, and crafted with a blend of 100% locally sourced apples. With no sugar added, this cider is crisp, pure, and refreshing.||Ginger- We ferment our Traditional Dry with ginger to create this delicious and full-flavored blend. It has just the right amount of ginger for a pleasantly surprising kick. |
|Route 100- Picture our Farmhouse, but a touch sweeter.||Seasonal and Limited Releases: Bourbon Barrel Aged, Raspberry, Blueberry, Shandy, Five Pepper, Holiday Spice *Availability determined by seasonal considerations, limited edition batches, and of course, new experiments. |
1321 Exchange St
Whetstone Ciderworks- Founded in 2010 by Jason and Lauren MacArthur, Whetstone CiderWorks takes its name from the Whetstone Brook, whose headwaters run through our family farm. Blessed with a wonderful diversity of apples available to us, we aim to allow the complexities of these fruits to shine through in our ciders. All of the apples we use are grown locally- this past year, most were from Scott Farm in Dummerston, some from Poverty Lane Orchards in Lebanon, NH, and even a few from our own small orchard. In 1995 Jason spent half a year at a vineyard in the south of France, where he fell in love with the process of growing grapes and making wine. Upon returning home he began to wonder- what could be made in Vermont which, like wine, would have the ability to tell a story, the story of the soil and the weather and the fruit, all in a glass. It seemed to us then, and still does, that apples and hard cider- or simply cider, as it is known throughout Europe- is the most promising combination in this often cold and wet climate.
153 Pond Lane
153 Pond Lane
Shacksbury Cider- is based in Shoreham VT. Named for the lost hamlet of Shacksbury (2 mi. down the road), we are inspired by the industry of early settlers like Herod Newell and Eldon Lyman who harnessed the Lemon Fair River to mill not only cotton, flour, and lumber, but also the abundant cider apples. They made hard cider from those apples to slake summer thirst and to warm winter bellies. After years working on an apple orchard, running an import / export e-recycling firm, and farmsteading in Vermont, our founders, David Dolginow and Colin Davis, are now bringing craft cider back to our hometown. Lacking a time machine to visit with Herod, we travelled to Spain, France, and England to research traditional cider. On our journeys we found an amazing array of ciders that convinced us that not only could we revive Herod’s process, we could improve on it.
Vermont Cider Company- stands for everything we love about our home state – beautiful mountains, clean lakes, friendly people, and what we believe to be the best apples in the world. Enjoy our traditional ciders crafted using only fresh pressed juice sourced from Vermont and other Northern apple growing states.
Boyden Valley- Located in a restored 1875 carriage barn on our family farm, the Boyden Valley Winery is steeped in the culture and agricultural heritage of Vermont’s Green Mountains. From 8000 grapevines and 100 acres of maple trees, lovingly tended by our family for four generations, we craft wines that feature only the finest locally grown fruit from the loamy soils of the Lamoille River Valley. The care with which we’ve nurtured the Boyden Farm for 100 years lends itself to traditional winemaking techniques, producing wines clean to the palate and balanced.hard cider...still/carbonated, sweet/dry, oak/tannin - you might be surprised!
|Heritage Caville Blend- This is our flagship product. In addition to MacIntosh and Empire, Russets provide full-bodied sweetness, Calville Blanc provides acidity and citrus notes for balance, and Ashmead's Kernel provides natural tannins for structure.||Windfall Orchard- This smooth, rich ice cider is made 100% from apples grown by Brad Koehler of Windfall Orchard in Cornwall, Vermont. Brad grows over 80 heirloom varieties of apples on his small, 3-acre farm, and more than 30 of them find their way into this amazing ice cider. It tastes of fresh apple, pear and peach, and is full-bodied and well balanced.||Northern Spy- This single-varietal ice cider is aged in French oak barrels, imparting structure and delicate spice. Northern Spy is an antique variety of apple that was one of the three most popular in America at the end of the 19th century. It has a sweetly tart flavor that is superbly enhanced by the oak.|
|Honeycrisp- This tangy, elegant ice cider is made 100% from Vermont-grown Honeycrisp apples. The Honeycrisp is a prized Northern USA apple variety. As its name suggests, there is a honeyed quality to its sweetness, accompanied by sufficient acidity to keep the flavor fresh and crisp. Enjoy with cheese, maple crème brulee, or butter cookies. ||Eden Sparkling Dry and Semi-Dry Ciders- are made with locally grown apples, including traditional heirloom and cider varieties. 50% of the blend is Kingston Black, a classic British cider variety. The cider is fermented and aged in French oak puncheons for a year, then bottled with a secondary fermentation that is created with additional juice rather than sugar. After another 6 months each bottle is hand-disgorged in a careful process that removes the yeast but retains the vibrant natural effervescence of the in-bottle fermentation. The finished cider has 8.5% alcohol as a result of using true cider variety apples that have higher beginning sugar levels than typical dessert apples. |
The Cyder Market hard cider information for cider makers and drinkers in Vermont.
3442 Route 22A
|Sweet Six- A six apple blend that has a warm, brandy-like finish!||Pure Cortland- Made with just the Cortland apple. Crisp and clean, like biting into a Cortland||South End Blend- A four apple blend featuring Granny Smith apples. A sweet start with the Granny bite at the finish! |
|MacBeauty- A blend of McIntosh apples and Flemish Beauty pears. Light and delicate with the essence of pears!||Isle Blend Wine- Light and crisp with a hint of apple! A versatile, semi-dry white table wine.||M&E- is a blend of Mac and Empire apples. We believe the Empire is one of very few apple varieties that can be used with Mac’s in a simple blend such as this. It is crisp, clean, and lingers just long enough to make you want another sip. It is one of the sweetest Ice Ciders we make.|
|Our premium Vermont Iced Hard Cider is ready. It’s available at the Burlington Farmers Market, the tasting room in St Albans (Local Fare), and the tasting room at the Cidery. Based on past comments and reviews we expect you will find it different from pretty much any Hard Cider you had before! The main difference is we make it using the same methods as our Ice Cider so there’s no added sugar. It’s made with 100% apple sugar.|
DNA Hard Apple Cider- Seize the moment. Sip with friends. A distinctive hard cider that is best when shared with friends at a tailgate, a picnic, or any special occasion!
|Vermont Still Hard Cyder- Dry, crisp, and complex. A mellow, country-style table wine. All natural. Made from wild and cultivated, unsprayed, Vermont-grown, tart cider apples. Our Hard Cyder is made by hand in the traditional, old ways, with no additives, sulfites, or any artificial ingredients. Aged two years, in the barrel. Blended from a mix of varietal ciders.||Vermont Sparkling Hard Cyder- Sparkling and dry. Never fruity or sweet. Hand crafted in The Old French Champagne Style or "Methode Champenoise", our cyder is transformed from a dry still wine to a magnificent sparkling elixir. The finished product is outfitted with an authentic champagne cork and adorned with a traditional wire hood. Aged two years before bottling; then aged for another year in a handsome Champagne bottle and finished with an authentic champagne cork and wire hood. ||Sapsucker Cider- a Belgian Beer style hard cyder, bottled in a handsome 22 ounce bottle.|
Fable Farm Cider- Wild-Fermented, Barrel-Aged.
|Amber- The original Woodchuck. People liked it so much we made four more styles. The Amber is sweet (but not too sweet) with a nice golden color and crisp finish.||Granny Smith- Made from only Granny Smith apples, this one's a lot more tart and quite a bit tangier than your average Woodchuck. If you're a green apple sort of person, this could be your Woodchuck.||802 Dark & Dry- A drier Woodchuck. Its made with caramelized sugar to tone down the sweetness a bit and give it its bronze color. In case you're wondering, 802 is our area code up here in Vermont. So if you're planning on calling us up to say, "Dude, that 802 stuff like rocks!" just add 388-0700 to the name of your cider.|
|Pear- To understand that Woodchuck Pear tastes like, take a deep breath, close your eyes and imagine yourself floating down a cool crisp mountain stream in the middle of July. Ok, got it? Now put an entire pear in your mouth.||Gumption- Legendary showman P.T. Barnum once noted, “everybody drank cider-spirits called ‘gumption’.” Our Woodchuck GUMPTION™ celebrates the spirit of P.T. Barnum and those with the gumption to follow their own path. We pair the fresh juice of common eating apples with dry cider apples to bring you a bold and unique drinking experience.||Hopsation- We start with our small batch hard cider and infuse Cascade hops to impart their sensational pine and citrus aromas. The smooth apple character of our signature hard cider balances perfectly against the bitterness of the hops. Some may just call it a hopsational cider. |
|Spring- Warm days and cold nights will make the sap flow in the woods, but keeping the cider flowing in your fridge is up to you. Start with our spring cider - the taste and aroma of fresh maple syrup and brown sugar will make you think you're sitting in a warm sugarhouse in the Vermont countryside.||Summer- The sounds of the lapping lake-shores, the mountain views, and memories of fresh picked blueberries, now in a convenient six-pack. Exhibiting a slight tartness, this cider begins with a full, robust flavor followed by a rich summertime taste.||Fall- There are few things as spectacular as fall in the Green Mountains that surround our cidery. When you add cinnamon, nutmeg, and a hint of American white oak, you either have yourself some mighty fine cider or your standard Vermont tourism cliche.|
|Winter- Somewhere between a delicate snowflake drifting down to your tongue and a hard-packed snowball to the teeth, the power of this winter Cider is a balanced culmination of Premium French and Traditional American Oak, giving the cider great complexity and broad characteristics that neither style could produce on its own.||Pink- Reclaiming your life after cancer is a challenge. We want to help survivors meet that challenge. Woodchuck Pink was crafted to honor that effort. The Cidery's donation supports Dragonheart's Survivorship NOW mission which offers programs to help cancer survivors. Delicate in body yet full of crisp apple taste. Raise a bottle to all survivors and join us in helping them live a better life.||Belgian White- A handcrafted treasure, the ultra-limited edition Private Reserve Belgian White, is crafted with a classic Belgian beer yeast. Cloudy, with a rich, golden hue, it presents a delicate aroma and taste, with coriander and orange notes. It pairs excellently with seafood fare, mixed greens or sharp cheeses. Join the select few who get an exclusive taste of the fruits of our labor.|
|Barrel Select- This ultra-limited cider manages to combine the sweet and crisp taste of apple cider with smoky and dry flavors of Kentucky Bourbon. Woodchuck Cider is awesome, Kentucky Bourbon is awesome. Match made in heaven? We think so.||Pumpkin- Every once in a while you know you stumble upon something glorious. That something just so happens to be our Private Reserve Pumpkin. We have combined our signature taste with a refreshing pumpkin finish. Limited to just two and half hours on the production line this is a true connoisseur's cider.||Original '91- The attention to detail coupled with fresh Vermont apples and premium Belgian beer yeast give Original '91 a unique local flavor with a natural cloudiness and pleasing feel on the palate in every expertly crafted small batch.|
|Dry Hop- is the first cider in our new Cellar Series line. Infused with hops, Woodchuck Dry Hop brings a new unique flavor to the cider category and it represents our dedication to pushing innovation in hard cider. Like all of our styles, Dry Hop is naturally gluten-free.||Smoked Apple- Apple pomace is smoked using a blend of maple and applewood chips. Our original small batch hard cider is run through the smoked pomace. The result is a full-bodied deep amber cider. Strong crisp apple notes with hints of vanilla are balanced on an applewood smoked backdrop.||Chocolate- The infusion of crushed cacao beans brings notes of artisan chocolate throughout the nose and taste of the cider. A hint of caramel accompanies the full apple flavor with a dry finish.|
|Bourbon Barrel Aged Hard Cider-||Boro Hill Hard Cider-|
|Boro Hill Sparkling Hard Cider-||Boyer’s Ice Cider-|
|Addison- is a semi-dry cider. Addison is a mindset. Addison is where we’re from. Addison is where we craft what we believe to be the greatest cider in the world.||Wassail- is inspired by the age-old tradition of celebrating with the orchards to ensure a good crop. Wassail begins with small batch hard cider infused with traditional mulling spices, including vanilla bean, ginger and cinnamon. The cider is then aged in rum barrels to produce a unique, rich cider that is ideal for the holidays. Like Addison, Wassail is made only from 100 percent fresh pressed Vermont and Northeastern apples.|
Newtons Folly Hard Cider- is produced by the Vermont Cider Company exclusively as a house brand for Trader Joes grocery chain.
|The Hereford- Hailing from the mecca of cider apples, the Herefordshire region of England, this cider was crafted by Simon and Hannah Day with apples grown by Ann and Norman Stanier. Made from Browns, Ellis Bitter, Dabinette, and Somerset Redstreak apples, its heady aroma and complex finish will delight your senses.||The Basque- Once you've tried this rustic, unfiltered, natural yeast cider, you'll never forget it and you'll keep coming back. With its higher acidity, this cider will brighten up even the darkest of winter days. Serve chilled and pour in small amounts for the best effect.||The 1840, Made From Lost Apples- This cider is made here in Shoreham VT from Lost Apples of the Champlain Valley. By Lost Apples, we mean apples that Homesteaders planted specifically for homemade hard cider over 100+ years ago. Colin and David, with the help of Michael Lee from Twig Farm, foraged through cow pastures, meadows, and forests of Vermont to harvest, then press and ferment, these apples into a one-of-a-kind cider.|
|2014 Farmhouse- The Prosecco of ciders - sparkling, light bodied, lightly barrel aged. Apple varieties - Jonagold, Spartan and a small amount of English bittersweet apples. Apples grown by Sunrise Orchards in Cornwall, Vermont and Dragon Orchards in Herefordshire, England. Slow fermentation with cultured yeast, lightly barrel aged. ||2013 Classic- Lightly sparkling, dry, and food friendly cider. Refreshing and balanced with ripe apple flavors and a savory finish. Apple varieties - Browns, Ellis Bitter, Dabinett, Michelin, Jonagold, Spartan, and Somerset Redstreak. Apples grown by Sunrise Orchards in Cornwall, Vermont and Dragon Orchards in Herefordshire, England. Slow fermentation with cultured yeast in stainless steel and aged for six months. |
Tin Hat Cider- was hatched in 2013. My focus is on traditional dry ciders. This is mostly a one-person operation, with occasional help from family and friends. Gib Geiger of Mountain Valley Farm has been a tremendous help in the orchard, providing time, tools and equipment. Though the orchard is not certified organic, I am using basic organic techniques and materials to manage the trees, focussing on soil health, tree health and biodiversity. I'm also experimenting with ice cider and cider vinegar. My equipment and techniques are simple and traditional. Some local welders helped me convert a standard shop press into a traditional rack and cloth apple press. I got some beer kegs from a local brewer and converted them into cider fermenters. I bought some used neutral oak barrels, a few small stainless steel wine tanks and combed craigslist for glass carboys and demijohns (still do!). No plastic fermenters are used in this operation. The licensed basement facility utilizes natural seasonal temperatures. Fermentations occur mostly on wild yeast, naturally occurring on the fruit and in the surrounding environment. The wild yeast fermentations typically last for 6-9 months and the cultured yeast fermentations last 1-4 months. The entire process takes about a year, sometimes longer. In addition to the orchard at Mountain Valley Farm, I also source wild fruit from all over central Vermont. And in 2014- a lean year- I harvested some fruit from Chapin Orchard in Essex, VT and Douglas Orchard in Shoreham, VT.
DNA Hard Cider- Put your fingerprint on a DNA hard apple cider today! Enjoy the refreshing taste of natural apple! DNA is gluten free and naturally fermented from 100% Vermont apples.
Wicked Grove Hard Cider- A little sweet, a little tart and wicked good!
Windfall Orchard- Even people who don’t know much about growing fruit can tell there’s something unusual about Windfall Orchard. First, there’s the stunning, panoramic view of the Green Mountains, offering amazing vistas in every season. Then there are the many sizes and shapes of trees; some tall and gnarly, others compact and brushy. Andy finally, the fruit. Every tree seems to offer a different reward, a reflection of the over 80 varieties of apples here. And there’s more than apples in this orchard; you can find cherries, pears, blueberries, plums, raspberries, gooseberries, currants and quince. Even a couple of fig trees. The only 2 major wine competitions in the US that have an "Ice Cider" category: The International Finger Lakes Wine Competition and the Great Lakes International Cider and Perry Competition were held March 2013. We are proud to announce that the Windfall Orchard Ice Cider won both a gold medal and "Best in Show" in the Great Lakes competition and a gold medal in the Finger Lakes Competition.
Stowe Cider- is a family-run cidery, specializing in small batch, artisanal ciders. We ferment a blend of 100% Vermont fresh pressed apple juice into a one-of-a-kind hard cider—inspired by those of early America—occasionally accented by a selection of fresh fruits or spices. Our cidery was born from a shared passion by husband and wife team, Stefan and Mary Windler, with the help of cider maker, Marc Chretien. We opened our doors in August 2013 with our flagship cider, simply called “Traditional Dry.” We now boast an ever-growing cider list that has more than 10 year-round and seasonal varieties. Our ingredients are locally sourced wherever possible, giving us the unique opportunity to showcase the exceptional ingredients Vermont has to offer. At the end of the day, our goal is to #FreeTheCider of sweeteners, and the restraints of over-processed cider making. Come in for a tasting, attend an event, or pick up a bottle for your next adventure.
153 Pond Lane
Vermont The Cyder Market hard cider information for cider makers and drinkers in Vermont.
153 Pond Lane
Barn Dance- is a spectacular blend of our McIntosh Cider infused with our Cider Syrup. Barn Dance is a semi-dry hard cider with hints of cooked apple, oak and pineapple.
Farmhouse Sparkling Cider- 100% VT apples, 7.8% ABV, 2014A is a blend of two separate batches, one fermented on native wild yeast and the other on champagne yeast. The cultivated fruit came from Mountain Valley Farm in Waitsfield, Chapin Orchard in Essex and Douglas Orchard in Shoreham, VT. The wild apples came mostly from Washington County.
153 Pond Lane
Hall Home Place- This is where we make the most distinctive Ice Cider in the world. We bottle in 50, 187 and 375 ml sizes. Great for everything from wedding favors & toasts to sitting on your front porch watching the sunsets. Our Cidery is located in the scenic Hall’s Orchard of Isle La Motte. The property has been in our family since the late 1700’s and different generations of Halls have been cultivating apples and pears since the orchard was started. From 1828 until 2005 when the matriarch of the family, Mina Hall, passed away these generations of Halls have lived in the family farm house. The house is one of the historic stone houses built by the Scottish stone mason, James Ritchie. The stone in the house was quarried on the island and ancient coral reef fossils can be found in them. See video on Hall Home Place ice cider production.
|Pruner’s Pride – Champlain Orchards is proud to offer a hard cider made from our own ecologically grown McIntosh and Empire apples, with a touch of Vermont honey.||Pruner's Promise- refreshing and drinkable. Kick back and let the subtle flavors of our own fresh pressed, effervescent hard cider wash over your taste buds.||Vermont Semi-Dry Hard Cider – Made with only our own ecologically-grown apples. Light and refreshing, with floral notes of citrus and honey.|
|Our flagship Original Vermont Hard Cider is refreshingly crisp and balanced to have just the right hint of sweetness. Crafted from 100% fresh pressed cider from a blend of our favorite apples.||Vermont Honeycrisp Ice Cider – It takes over 8 lbs. of Honeycrisp apples to make one 375ml bottle of this special dessert wine! We’re proud that our Honeycrisp Ice Cider won the Gold Medal at the 2011 Finger Lakes International Wine Competition!||Vermont Apple Cranberry Hard Cider – The sweet dryness of our apples complements the slight tartness of fresh VT cranberries.|
|Honeycrisp Hard Cider- is buoyant and fruity, with textured flavors of honeycrisp, apricot and pear.||Our McIntosh & Maple Hard Cider pairs the well-loved McIntosh apple with just the right amount of Vermont Maple Syrup. 3.5% of proceeds of purchase go to 350.org to fight climate change and protect Vermont agriculture. ||Limited Release Ginger & Spice Hard Cider: Bold and different, our Ginger & Spice is blended with citrus and cardamom to create a complex and sophisticated flavor sure to excite the palate. |
|Vermont Sparkling Ice Cider – Made with McIntosh and Empire apples, two varieties that derive maximum flavor from VT’s climate. ||With its light carbonation, our Sparkling Ice Cider (red label) excites the palate with a festive nature and pleasant sweetness. Toast with your friends and family or pair with fruit and baked desserts. |
Boyer's Hard Ciders and Wines- we produce great hard ciders and wines from apples and grapes we grow here on our farm in Monkton, Vermont! We produce a variety of hard and ice ciders. Our ciders range from semi-dry, champagne style, bourbon barrel aged, sweet ice ciders. We use a wide range of apples: Macintosh, Empire, Northern Spy and Roxbury Russet. In the next few years, we look forward to harvesting heirloom apples from the orchard for hard ciders with unique varieties including Yarlington Mills, Kingston Black, and Wickson.
Wyder's® Cider- in the late 80's and early 90's, the Pacific Northwest saw the first wave of the craft movement in beer and cider. Among those riding that wave was Wyder's® Cider out of Vancouver, Canada. In 1993, the newly US based Wyder's® cider began growing a fan base on the west coast. Wyder's® Pear and Raspberry were two of the first cider varieties to feature a second fruit, and word of their unique taste spread quickly. Wyder's® has continued steady growth through the years. It is now made in Vermont, but the west coast remains its most popular region in the country.
1122 Tracy Hill Rd
Champlain Orchards- pressesits own cider on a refurbished 90 year-old rack and cloth cider press. We have modernized the press, replacing all of the cider contact surfaces with stainless steel. In keeping with our commitment to develop new value added products, Champlain Orchards is utilizing onsite state-of-the-art fermentation tanks to create unique blends of hard cider and ice cider. Founded in 2010, the Cidery at Champlain Orchards crafts crisp, classic hard and ice ciders that reflect the flavorful Addison County apples from which they are made.
Vermont- Apples, enjoyed in so many forms, are a Vermont tradition. You’ll find orchards, farm stands and cider mills in every part of this beautiful state. The apple most abundant in Vermont orchards is the famous, flavorful “Mac” — the McIntosh — which account for almost 70 percent of the apples grown here. You can’t go wrong with apples in the fall, in Vermont. The Green Mountain State with 40 apple orchards and 22 cider brands/producers ranks as the highest percentage of cideries per orchard of any state.
|Crisp Apple- In the English tradition of pubdraft hard apple ciders, Hornsby's® is a popular complement to any friendly gathering. It is the brand that possesses premium quality with a traditional look and feel. Enjoy Hornsby's pub draft ciders cold in a traditional pint glass with your favorite snack. It's great on its own or mixed with your favorite lager or stout beer to create popular pub favorites.||Amber Draft- In the English tradition of pubdraft hard apple ciders, Hornsby's® is a popular complement to any friendly gathering. It is the brand that possesses premium quality with a traditional look and feel. Enjoy Hornsby's pub draft ciders cold in a traditional pint glass with your favorite snack. It's great on its own or mixed with your favorite lager or stout beer to create popular pub favorites.|
1815 Pucker Street
Cold Hollow Cider Mill- is both a top New England producer of fresh apple cider and one of Vermont’s most popular tourist attractions. It’s because we do it the real old-fashioned way, making pure cider with a traditional rack and cloth press built in the 1920s — and, by gosh, you can come watch. We are excited to announce the arrival of our first hard cider, Barn Dance. Barn Dance is sold exclusively at Cold Hollow in the Apple Core Luncheonette & Brew. Also, look out for us at brew and food festivals. We will be featuring Barn Dance at upcoming festivals throughout Vermont. Be sure to stop at our booth and check out what all the hype is about!
Newhall Farm Ice Cider- As With America's Rejuvenation Of Hard Cider--A Totally Different Potable Than The Newhall Farm Elixir Ice Cider--Vermont Is Re-Embracing The Apple. The Pilgrims Planted The First US Apple Trees, And Today We See The Beastly To Beauteous Metamorphosis In The Apple Neighborhoods Of This Now Again Fruit Of Choice. Pomology, The Science Of Apple Growing, Is Alive And Well When Gnarly Old Apple Orchards Awake To A Pruning Saw!
64 Vermont Road Route 104
Hornsby's Cider- Inspired by George, crafted in America. At Hornsby's Hard Cider, we take pride in producing unique and tasty beverages. We take select apples and ferment them naturally, using only the highest quality yeasts, in order to craft our delicious Amber Draft and Crisp Apple Hard Cider. Our unique process and fine ingredients generate a crisp, flavorful, and refreshing cider. At Hornsby's, cider is more than a business; it's a way of life. Owned by C&C Group.
|Newtons Folly Granny Smith Draft Cider-||Newton's Folly Authentic Draft Cider- |
|Windfall Orchard Ice Cider- is a sophisticated dessert wine made from apples. Ice Cider was developed 15 years ago in the Eastern Townships of Quebec, just north of Vermont. Our Ice Cider is produced by blending over 30 traditional and heirloom apple varieties.||Windfall Sparkling Dry Cider-|
Eden Ice Cider- In April 2007, we bought an abandoned dairy farm in West Charleston, Vermont and got to work. Since then we have planted over 1,000 apple trees, created 5 vintages of Eden Vermont Ice Ciders, and have introduced a new line of Orleans Aperitif Ciders. Our goals are to create healthy soils and trees in our own orchard, to support our Vermont apple orchard partners who do the same, to minimize our carbon footprint, to contribute to the economic and environmental health of our employees and our Northeast Kingdom community, and most of all to make world-class unique ciders that truly reflect our Vermont terroir.
3600 Waterbury-Stowe Rd
Waterbury Center, Vermont
PO Box 31
|Reposado- the name given to tequilas aged between two and twelve months in oak barrels. The wood aging smoothes out the tequila while infusing it with subtle oak notes. Wyder’s® Reposado Pear cider is an adventurous tango with the classic blue agave based spirit. Traditional Wyder’s® Pear cider infused with smooth subtle oak laden tequila notes. Refreshing pear cider crafted with some inspiration from south of the border.|
Dry Raspberry Cider-
Beginning with a mouthwatering raspberry essence, this cider is light in body with a sparkling finish.
|Dry Pear Cider- This light, crisp cider presents a tangy aroma while offering a distinct pear taste, ending with a lively mouth feel that tickles the tongue.|
1823 Monkton Road,
Wicked Grove Hard Cider- is produced by the Vermont Cider Company exclusively as the house brand for Aldi US a subsidiary of Aldi International a German-based grocery chain.
Newhall Farm- Located at an elevation of about 1800 feet in the Vermont Alps, in South Reading, Vermont, Newhall Farm is committed to excellence in producing high quality, natural and organic products while using skilled animal husbandry, humanely raised practices, and fostering responsible stewardship of the land. If you haven't heard about ice cider now is the time. Relatively new on the beverage scene, ice cider was born just over Vermont's border in Canada by an ice wine maker who grew apples as well as grapes. Voilà! a new and delicious nectar was created overnight, so to speak for it took over a decade to get ice cider recognized by the Canadian government. Shortly thereafter Eden Ice Cider Co., hopped the process over the border into Vermont. Little did we know Newhall Farm would soon have a plethora of apples into which something must be made. Ice cider was first on our minds.
|Unified Press- Off-Dry, clean and crisp drink for the people; our flagship cider.||bROSe- Practically Dry. Cider+Blueberries+Bros(3)=bRosé. Apples grown in Vermont at Happy Valley, Kent Ridge and Allenholm Farm.||AmeriCran- Off-Dry. Two American classics commingled for your pleasure. Have your own parade; drink the AmeriCran. Apples grown in Vermont at Happy Valley, Kent Ridge and Allenholm Farm. Cranberries grown at Vermont Cranberry Company in East Fairfield, VT. |
|Bourbon Barrel-Aged- A mostly-dry cider that’s been aged in bourbon barrels from Smuggler’s Notch Distillery in Jeffersonville, Vermont. Goes great with big steak and good friends. ||The Full Nelson- This is a ‘welcome’ and a ‘hello’ to all the beer drinkers out there willing to take a chance on hard cider. Reach across the aisle and experience this bright, citrusy, easy-drinking cider. This cider is made with fresh sweet cider pressed at Happy Valley Orchard in Middlebury, Vermont and dry-hopped with Nelson Sauvin hops. We can all get along.||The Dirty Mayor- Vote for the pseudo mayor of Fort Ethan Allen, Vermont with this sweet and delicious cider made with ginger and a touch of lemon.|
|Wits Up- Starts like an ale and finishes like a cider: that, my friend, is Wit’s Up. This cider is fermented with a Belgian Wit yeast and malolactic cultures. No sugar is added, no sulfites are used, and it’s always made with fresh sweet cider pressed at Happy Valley Orchard in Middlebury, Vermont. Wit’s Up is clean and easy-drinking. Welcome to the future of cider.||Northern Spy- Made with Northern Spy apples alone, this single varietal cider is indubitably a showcase of one proud apple. Bright and acidic with a touch of sweetness and loads of character, the Northern Spy is an exceptional addition to your personal reserve. ||B-Cider- From the blossom,to the bee, to the pollinated tree, B-Cider is a delicate blend of cider with honey that gives you an opportunity to drink the full circle of life on the orchard. The apple trees need the bees for pollination, the bees need the apple trees for sustenance, and we need both to make this floral and aromatic cider. |
|Stan Up- We gave Stan a task: make us the finest blend of cider possible from the fruit at Happy Valley Orchard in Middlebury, Vermont. This cider has depth and character, just like the orchard and the man behind it. One man, one orchard, one lifetime; this cider. |
316 Pine Street, Suite 114