Tag Archives: Basque

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Shacksbury Millrun Cider + Shacksbury Can Release + FREE TASTING – Fri., May 6th 3:30-6:30p

shacksbury-cider-semi-dri

Get your craft cider sampling boots on and get over to the Beverage Warehouse for a delicious, refreshing, VT made event!

From 3:30-6:30p on Friday, May 6th, you can taste a slew of Shacksbury Cider with Kim, the general manager and score some of their new cans!

For sampling will be the ever popular Shacksbury line in addition to Millrace, a DRAFT-ONLY cider.

We are delighted to be hosting Shackbury for their can kickoff –  we’ll be releasing and sampling their craveable semi-dri cans!

shacksbury-millrace

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.

MILLRACE

  • 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, ermont
  • Native yeast fermentation with a secondary malolactic fermentation
  • Bottle conditioned for light effervescence, no added sulfites, unfiltered
  • 6.7% ABV
  • Produced and bottled by Shacksbury Cider in Shoreham, Vermont

 

shacksbury-cider

Current Shacksbury Stock (CANS Friday!):

From shacksbury.com:

Pét Nat

  • 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

Lost and Found Cider

  • 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

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

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

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

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

Hereford

  • 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