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Vermont hard cider uses maple syrup

In Vermont many folks say there are five seasons - spring, summer, fall, winter and maple sugaring season - when temperatures still freeze at night, but the lengthening days are warm and sunny.

Springtime in Vermont is when the maple trees are tapped and the woods are filled with the sound of sap dripping into metal buckets.

Farmers and hobbyists alike spend countless hours crafting Mother Nature's sweetest gift into liquid gold.

At the Woodchuck Cidery located in the western valleys of Vermont, the newest Limited Release Cider is being handcrafted.

Woodchuck Hard Cider's president and CEO, Bret Williams, said, "Our 2011 Spring Cider is balanced with the flavors and aroma of fresh maple syrup and brown sugar - a little piece of Vermont tradition captured in every bottle."

Woodchuck Spring Cider Limited Release shipped mid-January and can be found on shelves across the county throughout February and March. The cider's alcohol content is low-5 percent per volume.

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