Vermonters LOVE their Cider.

In fact, they’ll swear up and down that you’ve never really tried Cider until you’ve tried one from Vermont. Then they’ll tell ya six ways to Sunday that you have to try one from Vermont’s own Shacksbury.

Because these guys don’t “just make Cider.” They craft an experience.

They use old-school techniques — like “méthode ancestrale” and “méthode champenoise” — and natural yeast to bottle condition their brews, giving each one a uniquely fruity, effervescently bubbly character.

And sometimes, when they really want to evoke that signature Vermont essence,  they age their Ciders in barrels sourced from local distilleries. Like with today’s The Vermonter.

It’s aged in Barr Hill Gin Barrels from local Caledonia Spirits and stuffed with 100% Vermont-grown apples from Sunrise Orchards. 

The result is an earthy, herbaceous, fruity sipper dripping with notes of juniper, evergreen, and refreshing waves of juicy Honey Crisp apple. And it’s spiked with a 6% ABV worthy of cocktail hour indulgence.

So go ahead, grab a couple of cans and whisk your palate away to the beautiful, hilly countryside of Vermont. And if you’ve got any Cider-lovin’ pals, grab a few extra. 

That way, you can show them what Vermont Cider is really all about.