Variety: Kingston Black, Esopus Spitzenberg, Roxbury Russet, McIntosh, Dabinett, Yarlington Mill, Calville Blanc d’Hiver, Black Oxford, Blue Pearmain and Baldwin apples.
Location: Vermont
Alcohol: 8.4%

This cider is dry and bubbly with balanced flavors of dried apples, biscuit, citrus and green hay. An extremely versatile dinner cider, goes well with everything from oysters to steak-frites.

Made using the traditional champagne method for bottling & finishing a cider. Beginning with a base cider made with heirloom and bittersweet apples. A second fermentation is spurred by putting a little bit of their Ice Cider in each bottle and letting it rest for at least 18 months. Each bottle is hand-disgorged to remove the yeast from the secondary fermentation creating a clean, dry, balanced, naturally sparkling cider that is unfiltered and unpasteurized.

Fruit is coming from Scott Farm, Poverty Lane Orchards, Sunrise Orchards and Eden Orchards.