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New Release

Rosé cans

  • The perfect cider for a brunch that could last all day. 
  •  Notes of strawberry, peach, red fruit and a touch of honey. 
  • Apples grown at Sunrise Orchards, Cornwall, Vermont 
  • Post Fermentation, aged an additional 2 months on local Vermont Marquette grape skins.
  • 2016 Harvest 
  • 12oz Cans, 6% ABV 
  • Residual sugars - 6 g / can 
  • Produced and canned by Shacksbury Cider in Vergennes, Vermont
  • Collaboration with Sunday In Brooklyn

spritz

Citrus SPRITZ cans

  • Dry, light and refreshing with a vibrant citrus nose 
  • Apples grown at Sunrise Orchards in Cornwall, Vermont
  • Tincture (citrus and rose) produced by Alice & the Magician in Burlington, Vermont
  • 2016 harvest
  • Slow cool fermentation
  • Pairs with tapas, oysters, brunch, lawn games
  • Serving temperature: cold
  • 12oz cans, 3.8% ABV
  • Residual sugars - 3 g/can
  • Produced and canned by Shacksbury Cider in Vergennes, Vermont

GInger SPRITZ cans

  • Low ABV session cider inspired by the classic Italian spritz tradition
  • Light body with ginger and citrus notes
  • Apples grown at Sunrise Orchards in Cornwall, Vermont
  • Tincture (ginger, galangal, bitter orange) produced by Alice & the Magician in Burlington, Vermont
  • 2016 harvest
  • Slow cool fermentation 
  • Pairs with grilled fish, chicken thighs, sushi, cucumber sales
  • Serving temperature: cold
  • 12oz cans, 3.9% ABV
  • Residual sugars - 4.6 g/can
  • Produced and canned by Shacksbury Cider in Vergennes, Vermont

YEAR ROUND

Dry cans - Good Food award winner

  • Light and crisp
  • Apple varieties - Jonagold, Spartan, McIntosh, Empire, Ellis Bitters, Browns, Michelin, Somerset Redstreak, and Dabinett
  • Apples grown at Sunrise Orchards in Cornwall, Vermont and Dragon Orchards in Herefordshire, England
  • 2015 harvest
  • Article by Food & Wine
  • Slow, partial native yeast fermentation and aged over six months
  • 12oz cans, 6.5% ABV
  • Residual sugars - 4 g/can
  • Produced and canned by Shacksbury Cider in Vergennes, Vermont

Semi-dry cans

  • Robust and fruity
  • Apple varieties - Jonagold, Spartan, McIntosh, Empire, Ellis Bitters, Browns, Michelin, Somerset Redstreak, and Dabinett
  • Apples grown at Sunrise Orchards in Cornwall, Vermont and Dragon Orchards in Herefordshire, England
  • 2015 harvest
  • A different article by Food & Wine
  • Slow, partial native yeast fermentation and aged over six months
  • 12oz cans, 6.5% ABV
  • Residual sugars - 8 g/can
  • Produced and canned by Shacksbury Cider in Vergennes, Vermont

arlo cans

  • Aromatic, grapefruit, lightly sparkling, and dry
  • Complex and assertive with a vibrant acidity 
  • Apple varieties - A blend of apples from Sunrise Orchards in Vermont and Basque bittersweet apples from Petritegi. 
  • 2015 harvest
  • Native yeast fermentation in stainless steel and aged for 3-6 months 
  • 12oz cans, 6.2% ABV
  • Residual sugars - 0 g/can
  • Produced and bottled by Shacksbury Cider in Vergennes, Vermont

Barrel

2016 Ticonderoga (160 cases) 

  • Named for Fort Ticonderoga which the British overran after finding American soldiers passed out on duty next to an empty barrel of Madeira
  • Aged for 6 months in Whistle Pig Rye and Madeira barrels
  • 2016 Harvest, unfiltered, bottle conditioned
  • Apple varieties - Jonagold, Spartan, McIntosh, Empire, Ellis Bitters, Browns, Michelin, Somerset Redstreak, and Dabinett
  • Apples grown at Sunrise Orchards in Cornwall, Vermont and Dragon Orchards in Herefordshire, England
  • Not the typical brash, barrel aged cider. Ticonderoga is focused and lean with spice, dry cedar and cocoa nib notes to compliment green apple
  • Residual sugars - 0 g/bottle
  • 330ml, 6.9% ABV
  • Produced and bottled by Shacksbury Cider in Vergennes, Vermont

2015 Ticonderoga (160 cases) SoLD OUT

2015 dabinett - SOld Out

Lost apple

Every fall, Shacksbury forages for the feral, wild or otherwise forgotten fruit of rural Vermont. Along narrow country roads and in overgrown old orchards, we find apples that have the tannins and flavors - rare in most commercially grown fruit - to ferment into full-bodied, dry, and food-friendly hard cider.

These forgotten apple trees are decades, and sometimes centuries, old. Their fruit is incredibly diverse. When we harvest from these trees, we're tapping into the long and deep tradition of cider making in New England. By grafting our favorite found varieties into a small commercial orchard, we're protecting that tradition for years to come.

Along the way, we make some delicious limited release ciders out of foraged fruit. Our current offerings are listed below.

NEW RELEASE - 2017 Pét Nat (160 cases) plus a few special kegs

This vintage of Pét Nat took its time. It was extra cool in the cellar this winter which meant a longer than normal fermentation. The cooler temps allowed the fermentation to mosey along for a couple additional months. We are glad we did, the additional time in our cool cellar developed amazing aromatics that could be best described as "elegant fruit dressed in flannel".  

  • First America-made pétillant naturel cider
  • Methode ancestrale, or pétillant naturel, is a traditional winemaking process of carbonation, where the cider finishes its primary fermentation in the bottle, capturing the tail-end of the carbon dioxide created during fermentation
  • Complex yet fruity and approachable
  • Wild apples from Vermont
  • Native yeast fermentation
  • Residual sugars - 0 g/bottle
  • 750ml, 6.7% ABV
  • Produced and bottled by Shacksbury Cider in Vergennes, Vermont

2016 lost and found (200 cases) 

  • Though our 2016 wild harvest yield was relatively small, our foraged fruit had a high concentration of tannins — making this cider one of the most complex we've produced.
  • Look for notes of forest floor, hay, mango, and pink peppercorn. 
  • Foraged apples from the Champlain Valley of Vermont
  • Native yeast fermentation, no added sulfites, unfiltered
  • Article on Lost Apple Project by Tasting Table
  • Bottle conditioned for light effervescence
  • 750ML, 6,9% ABV
  • Produced and bottled by Shacksbury Cider in Shoreham, Vermont

Deer Snacks cans (art by Will Bryant

  • The name, "Deer Snacks," is an homage to many Vermonters' feelings about wild apples. The gnarled fruit that we find while foraging has, for decades, been chalked up as food for wildlife, ill suited for human consumption. We know better... 
  • Bone-dry with notes of herbs, roasted apples, dried leather and Vermont forest floor 
  • Apple sources - wild apples from Vermont (50%), cultivated varieties form Sunrise Orchards in Cornwall Vermont (50%). 
  • Pairs with breakfast tacos, Texas BBQ, Thai Kun fried chicken and Dancing Hot dogs 
  • Native yeast fermentation / can conditioned 
  • Residual sugars - 0 g/can
  • 12oz cans, 6.9% ABV
  • Collaboration with The Brew & Brew in Austin, Texas
  • Produced and canned by Shacksbury Cider in Vergennes, Vermont

2015 dorset cans (800 cases) - SOLD OUT

  • Dry and approachable cider produced with wild apples
  • Red berry and slate
  • Apple sources - wild apples from the Dorset mountain area of Vermont (50%), cultivated varieties form Sunrise Orchards in Cornwall Vermont (40%), and Spanish cider varieties from Petritegi Sagardoa (10%)
  • 2015 harvest
  • Pairs with poultry and seafood, especially oysters
  • Native yeast fermentation
  • Residual sugars - 2 g/can
  • 12oz cans, 6.2% ABV
  • Produced and canned by Shacksbury Cider in Vergennes, Vermont

2015 PÉT NAT (165 CASES) - sold out

2015 MILLRACE (22 CASES, 86 KEGS) - sold out

2014 lost and found, good food award winner (240 cases) - sold out

2013 LOST and found (then called THE 1840), GOOD FOOD AWARD WINNER (100 CASES) - SOLD OUT