![](/rails/active_storage/representations/eyJfcmFpbHMiOnsibWVzc2FnZSI6IkJBaHBBejlMRlE9PSIsImV4cCI6bnVsbCwicHVyIjoiYmxvYl9pZCJ9fQ==--f02c62c208ab441150b9acac4f24d7cdcca962be/eyJfcmFpbHMiOnsibWVzc2FnZSI6IkJBaDdCam9MY21WemFYcGxTU0lPTVRRd01IZzFOelkrQmpvR1JWUT0iLCJleHAiOm51bGwsInB1ciI6InZhcmlhdGlvbiJ9fQ==--4164561ce7c17872985dee6afe889ad619d801d0/cropped_web_image-316177_woodchuck-hard-cider.png)
Woodchuck Hard CIder
A long time ago, way back in 1991, there was a little winery in the town of Proctorsville, Vermont. Back then, we made our living producing a variety of apple wines, something not many wineries do. We also made a little cider called “Vermont Old-Fashioned Hard Cider” – not the most catchy name, yet pretty darn appropriate.
We set out to create a truly American hard cider – a feat that hadn’t really been accomplished in the last 200+ years. (Sorry, but we just can’t count the stuff your grandpa made in “The Woodshed.”) The crafting process started with the Vermont Old-Fashioned Hard Cider we already had on hand. Countless changes were made, not the least of which was taking the alcohol content down from 12% to 5%. After three months of blood, sweat and tears, a new cider was born.
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