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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