Hold on to Summer with Shacksbury Cider

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Vermont is home to some of the best orchards in the United States, and it's here that Shacksbury Cider makes dry, food-friendly ciders from wild foraged and local orchard's apples. The award-winning cidery is best known for their work foraging for and reviving "lost" apples- the wild and forgotten apples that grow along narrow Vermont roads and in forgotton orchards. 

Shacksbury is a product of its home in Vermont. Tucked away in the northern reaches of New England, Vermont is a rural gem - home to fertile fields and green mountains. European settlers came to Vermont in the 17th century, and brought with them apple seeds from Europe. Today, apples grew in abundance here, both in orchards and as wild seedlings. Every fall, Shacksbury heads out to forage from those forgotten trees, and is now propagating those native trees in their "Lost Apple" orchards in partnership with regional orchardists. Here is our Shacksbury Cider lineup that will want you to hold onto the nice summer weather a little bit longer!

Rose Cider

Dry, crushable, and made like rose wine

Unlike many commercial ciders that rely on food coloring or additives to achieve a "rose pink" blush, Shacksbury Rose Cider gets its color and flavor from grape skins- just like a rose should. They start with fresh New England apples, pressed and fermented at cellar temperature; then age the cider on Syrah and Zinfandel grape skins to impart tannin, structure, and berry notes. Shacksbury sources grape skins from California because they cannot find a high enough quantity in the Northeast. Together, these add up to a fun-loving but refined marriage of New England apples with traditional wine grapes, as tasty as it is beautiful. ABV: 5.5%

Arlo Cider

Adventurous, tart, and 0 sugar

Arlo is Shacksbury take on Basque cider- tart and complex but delightfully drinkable, and a longtime industry favorite. Shacksbury partnered with Petritegi Sagardoa, located just outside of San Sebastian in Spain, to source European apple varieties unavailable in commercial quantities in the United States. Petritegi presses and ferments their apples in enormous, decades-old chestnut barrels; they then ship this fermented cider to Vermont where they blend it with fruit that they source from New England. This unusual blend of European and New England fruit creates a one-of-a-kind dry, complex cider without any additional flavorings or sweetners. ABV: 6.0%

Dry Cider

Light and crisp, the lager of ciders

Dry is a shape-shifter- equally at home at an upscale meal as it is over drinks with friends. The secret to its success is all about the apples. Cider-specific varieties make for dry, complex cider, and there's no better apple for cider than the tannic and bittersweet Dabinett. Dry begins with juicy New England dessert fruit and then blends in fermented juice- never concentrate- pressed, fermented, and shipped. The result bridges cider traditions from both sides of the pond for a cider that's tannic and tremendously tasty. ABV: 5.5%


SHORTS! is an early-morning, weekend brunch, day-drinking, post-workout, pre-dinner, just-put-the-kids-to-bed, "I'll take one more" kind of cider, brimming with bright flavor and tiny bubbles. At 4.5% ABV, SHORTS! is easy to drink and downright crushable. Laid back and citrusy, this is the drink we reach for at home and after shifts. Survey says: there's no wrong way to drink SHORTS!

Ping Pong Cider

  • A hopped cider made in collaboration with Modern Times Beer in California
  • Citra and Amarillo hops
  • Wild yeast fermented and naturally carbonated via method ancestral
  • Local apples from Sunrise Orchards in Cornwall, Vermont
  • Limited Release
  • ABV: 6.0%