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YEAR ROUND

2014 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
  • Article by Food and Wine
  • Slow, partial native yeast fermentation and aged over six months
  • 12oz, 6.5% ABV
  • Produced and canned by Shacksbury Cider in Shoreham, Vermont

2014 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
  • A different article by Food and Wine
  • Slow, partial native yeast fermentation and aged over six months
  • 12oz, 6.5% ABV
  • Produced and canned by Shacksbury Cider in Shoreham, Vermont

2014 FARMHOUSE

  • Sparkling, light bodied, refreshing, and dry
  • Inspired by saison beer and rosé wine
  • Apple varieties - Jonagold, Spartan, McIntosh, Empire and a small amount of English bittersweet apples
  • Apples grown by Sunrise Orchards in Cornwall, Vermont and Dragon Orchards in Herefordshire, England
  • Slow, partial native yeast fermentation in stainless steel and aged for 3-6 months
  • 500ML, 6.5% ABV
  • Produced and bottled by Shacksbury Cider in Shoreham, Vermont

2014 classic

  • Bold, earthy, lightly sparkling, and dry
  • The best pizza cider, ever
  • Apple varieties - Browns, Ellis Bitter, Dabinett, Michelin, Jonagold, McIntosh, Empire, Spartan, and Somerset Redstreak
  • Apples grown by Sunrise Orchards in Cornwall, Vermont and Dragon Orchards in Herefordshire, England
  • Slow, partial native yeast fermentation in stainless steel and aged for 9-12 months
  • 500ML, 6.0% ABV
  • Produced and bottled by Shacksbury Cider in Shoreham, Vermont

2014 arlo

  • 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 a Basque bittersweet apple blend
  • Slow, partial native yeast fermentation in stainless steel and aged for 3-6 months 
  • 500ML, 6.2%
  • Produced and bottled by Shacksbury Cider in Shoreham, Vermont

2013 CLASSIC - SOLD OUT

Collaboration

2014 BASQUE

  • Still, extra dry, unfiltered cider
  • Funky, grapefruit rind, spice, apple cellar muskiness
  • Apple varieties - 14 different Basque apple varieties
  • Native yeast fermentation, no added sulfites, unfiltered
  • 750ML, 6.2% ABV
  • Pressed, fermented and bottled in collaboration with Ainara Otaño of Petritegi Sagardoa in Astigarraga, Spain
  • Imported by Shacksbury Imports in Shoreham, Vermont

2013 Hereford - Sold out

  • Still, medium dry cider
  • Peaty, full-bodied, soft sweetness and tannins, fruity, hint of bacon
  • Apple varieties - Browns, Ellis Bitter, Dabinett, Michelin, and Somerset Redstreak
  • Apples grown by Dragon Orchards in Herefordshire, England
  • Slow, partial native yeast fermentation in stainless steel and aged for 9-12 months
  • 750ML, 6.9% ABV
  • Pressed, fermented, and bottled in collaboration with Simon Day of Once Upon a Tree in Herefordshire, England
  • Imported by Shacksbury Imports in Shoreham, Vermont

2015 WHISTLEPIG (38 KEGS) - sold out

  • Rich, full-bodied, lightly carbonated, off-dry
  • Smoke, vanilla, spice, high tannins, sweet fruitiness
  • Apple varieties - McIntosh, Empire, Cortland, Dabinett, Somerset Redstreak, Browns, Michelin, Ellis Bitters
  • Apples grown by Sunrise Orchards in Cornwall, Vermont and Dragon Orchards in Herefordshire, England
  • Slow, partial native yeast fermentation in stainless steel
  • 20L, 6.9%
  • Aged for 6 months in both bourbon and sauternes barrels
  • Produced, aged, and bottled in collaboration with WhistlePig in Shoreham, Vermon

2013 Basque - SOLD OUT

2013 DABINETT (102 CASES) - SOLD OUT

Lost apple

These ciders are made from Lost Apples of the Champlain Valley. By Lost Apples, we mean apples that homesteaders planted for homemade hard cider over 100+ years ago. Colin, David, and the Shacksbury Team, with the help of Michael Lee from Twig Farm and Brad Koehler from Windfall Orchard, forage through cow pastures, meadows, and forests of Vermont to harvest, then press and ferment these apples into a one-of-a-kind cider. If we love the cider from a particular tree, we graft it back into production.

2015 lost and found (400 cases)

  • Weighty, floral nose, apricot, salt, wood
  • A blend of foraged and cultivated cider apples from the Champlain Valley of Vermont
  • Native yeast fermentation, no added sulfites, unfiltered
  • Blog 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

  • Extra dry, hints of red berries and pear, soft tannins, extremely drinkable
  • Fermented using a traditional method called Pétillant Naturel or Méthode Ancestral
  • A blend of lost apples foraged around the towns of Danby and Tinmouth, Vermont and English cider apples grown by Sunrise Orchards in Cornwall, Vermont
  • Native yeast fermentation, no added sulfites, unfiltered
  • Bottle conditioned for two months lending to a light effervescence
  • 750ML, 6.7%
  • Produced and bottled by Shacksbury Cider in Shoreham, Vermont

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

  • Extra dry, green apple, fresh cut grass, cheese, soft tannins and minerality
  • Inspired by the Basque tradition of celebrating Spring through cider
  • A blend of lost apples foraged from two orchards in Danby, Vermont
  • Native yeast fermentation with a secondary malolactic fermentation
  • Bottle conditioned for light effervescence, no added sulfites, unfiltered
  • 750ML/20L, 6.7%
  • Produced and bottled by Shacksbury Cider in Shoreham, Vermon

2014 LOST and found, good food award winner (240 CASES) - sold out

  • Extra dry, apple cellar, green apple, caramel, and mineral finish
  • A blend of lost apples foraged by Shacksbury in the Champlain Valley of Vermont and heirloom cider apples from New Hampshire
  • Native yeast fermentation, no added sulfites, unfiltered
  • Bottle conditioned for light effervescence
  • 750ML, 6,7% ABV
  • Produced and bottled by Shacksbury Cider in Shoreham, Vermont

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