Shacksbury4.gif
 

spritz

Citrus SPRITZ cans

  • Dry, light and refreshing with a vibrant citrus nose 
  • Apple varieties - McIntosh, Empire, Cortland, Red Delicious, and Macoun
  • Apples grown by 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
  • Apple varieties - McIntosh, Empire, Cortland, Red Delicious, and Macoun
  • Apples grown by 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

  • Light and crisp
  • Apple varieties - Jonagold, Spartan, McIntosh, Empire, Ellis Bitters, Browns, Michelin, Somerset Redstreak, and Dabinett
  • Apples grown by 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 by 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 eating apples from Sunrise Orchards in Vermont and Basque bittersweet apples
  • 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

2015 dabinett

2015 Ticonderoga (160 cases) SoLD OUT

  • Aged for 6 months in Rye and Madeira barrels
  • Apple varieties - Jonagold, Spartan, McIntosh, Empire, Ellis Bitters, Browns, Michelin, Somerset Redstreak, and Dabinett
  • Apples grown by Sunrise Orchards in Cornwall, Vermont and Dragon Orchards in Herefordshire, England
  • 2015 Harvest
  • Pairs with Tart Tatin
  • Named for Fort Ticonderoga which the British overran after finding American soldiers passed out on duty next to a barrel of Madeira
  • 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
  • 750ml, 6.9% ABV
  • Produced and bottled by Shacksbury Cider in Vergennes, Vermont

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.

2016 Pét Nat (160 cases) - SOLD OUT

  • 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

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 lost and found (400 cases) - Sold Out

NOTE - 2016 VINTAGE COMING OCTOBER 2017

  • Weighty, floral nose, apricot, salt, wood
  • A blend of foraged and cultivated cider apples from the Champlain Valley of Vermont
  • 2015 harvest
  • Native yeast fermentation, no added sulfites, unfiltered
  • Article on Lost Apple Project by Tasting Table
  • Bottle conditioned for light effervescence
  • 750ML, 6,7% ABV
  • Produced and bottled by Shacksbury Cider in Shoreham, 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