Shacksbury - In Good Company
Our newest cider is a collaboration with @butchjudys, and a celebration of the LGBTQ community. Bringing their love of vermouth to the world of cidermaking, Butch Judy’s blended one of our barrel-aged ciders with botanicals for a sessionable riff on a summer cocktail. Tart and juicy from hibiscus, mace, and pink peppercorn, this boi is a great companion for your warm-weather adventures. Lover Boi’s label design comes from Kia LaBeija (@goodnight_kia), a multidisciplinary artist whose work focuses on her identity as a black queer woman with HIV.
A collaboration with Historic New England and Loyal Art + Design supporting the Gropius House and the apple orchard it was built on. Walter Gropius believed in the powerful relationship between a house and its landscape. When planning their home in Lincoln, Walter and Ise Gropius made it a point to retain the apple orchard because it was so evocative of the New England landscape. Sales of the cider support future apple orchard restoration at Gropius House, a National Historic Landmark.
Foraging is hard work and requires tasting a bunch of apples. Everyone knows apples taste better when you cut into them (with a Shacksbury branded Opinel). Simple, sturdy, efficient and easy to use, the Opinel No. 08 remains unchanged since 1890 and its style remains deeply steeped in history and tradition. This timeless knife is for people who enjoy the outdoors, a must-have tool for professional or amateur handymen. It is used everywhere from the garden to the table, a knife that is given as a gift and passed down to loved ones.
This cider is made exclusively from apples found at Apple Hill in Rochester, Vermont and whose barn is featured on the label. This orchard was originally planted in the 1850s but overtime was left to its own devices and went completely wild until 2015 when hundreds of hours were spent reclaiming the trees in the orchard from extensive overgrowth. One of the many things that makes Apple Hill so special is that of the over 150 trees on the property, no two trees are producing the same type of apples. The resulting cider is full of bright apple character and notes of warming spices.
We always try and stop in to see the crew at Threes when we are in the city. In Spring 2017 when we stopped by (to drink all of their pils) we brought a bunch of tank samples. We started with our wild apple tanks with Threes Wandering Bine, but the blend we kept drinking was their table beer with fruit from Sunrise Orchards in Vermont. Instead of stacking as layers of flavors, they actually blended together. I think it all goes back to one of the main reasons I like Threes so much. It’s a lot harder to make something delicate and balanced, you don’t have anything to hide behind.
Jasper Hill Cheese
Hartwell is a Jasper Hill Creamery original taste of place, named for a secluded, sparkling pond in Vermont's Northeast Kingdom. Milk is sourced from Jasper Hill Farm's own grass-fed cows, supplemented by a non-GMO grain ration. The bloomy-rind style is inspired by classic soft cheeses of Brittany and is washed with lees, or sediment, from the making of our Shacksbury Cider. Hartwell continues to soften as it ripens; flavors go from custard like and approachable to more assertive and complex. At peak, aromas of butter-softened leeks create a savory base for a floral, crisp-apple nuance.
Inside this can is the collision of two similar-minded makers of disparate concoctions. The brewer and the cider maker and Vermont and Massachusetts. Aromatic, dry, flowering with apple goodness and beery hoppiness. New England artisanship.
We are lucky enough to age our cider in WhistlePig Rye barrels knowing it was only a matter of time until we sent one back. For this project we created a “Shacksbury cask finished WhistlePig 10 Whiskey” by sending back a barrel that had previously held our cider. This is a single barrel release and therefore extremely limited. If you are lucky enough to find it we hope you enjoy!
While Michael Lee may be most well known for his Twig Farm cheese, he has been an invaluable resource for Shacksbury when it comes to scouting and foraging for wild apples. When we were tasting through our single origin Lost Apple Project foraged fruit, even very early on, we knew Twig was special. We bottle Twig in collaboration with Michael Lee as one of our only single origin Lost Apple Project ciders we produce. The cider has a light effervescence and notes of bitter herbs, ripe fruit, and wild flowers.
While it’s not exactly a “collaboration”, Michael Tallman’s photography has allowed people to get a behind the scenes look at what it takes to forage for apples, work in the cellar and the joy of attending our camps. His photos have helped shape the image of Shacksbury and allowed us to show the beauty of making cider in Vermont.