Vermont Ice Cider is barrel aged with balanced acidity, hints of oak and concentrated apple flavors.
The history of ice wine goes back to the first century AD, but ice cider is a brand new - and remarkably delicious -- phenomenon, born in the mid-1990’s right here in the region between northern Vermont and the townships of Quebec, Canada. At present, there are only about 50 producers of ice cider in the world, but the secret of this exciting and flavorful new product is getting out. Boyden
Valley Winery’s Vermont Ice Cider is arguably America’s first ice cider. We use only Vermont grown Northern Spy, Macintosh, and Empire apples to create a truly extraordinary drinking experience. Aged in French oak barrels (it takes over 400 gallons of cider to produce just one barrel of our Vermont Ice Cider), the final product is a sweet, but complex combination concentrated apple flavors and light, toasted oak that goes perfectly with any number of desserts also, it’s a real treat just on its own.
|Wine maker notes
|We start with a very specific blend of apples consisting of
Northern Spy, Macintosh and Empires. A typical batch will consist of naturally freezing 400 gallons of cider to yield one 60 gallon barrel of Ice Cider. Fermentation is done in a temperature controlled stainless steel tank at a very
cool temperature of 45 degrees. Once the fermentation is finished the wine is clarified with bentonite and racked to the barrels were it will age for six months.
|Varietal: Northern Spy, Empire, and Macintosh apples
Residual Sugar: 15%
Total Acidity: .72 TAR
|Located in a restored 1875 carriage barn on our family farm, the Boyden Valley Winery is steeped in the culture and agricultural heritage of Vermont’s Green Mountains. From 8000 grapevines and 100 acres of maple trees, lovingly tended by our family for four generations, we craft wines that feature only the finest locally grown fruit from the loamy soils of the Lamoille River Valley. The care with which we’ve nurtured the Boyden Farm for 100 years lends itself to traditional winemaking techniques, producing wines clean to the palate and balanced.
All of our wines are fermented in temperature controlled stainless steel tanks to produce elegant, lively whites, and medium bodied reds full with character. Aged in time–honored French Oak casks our cellars yield mature, European–style wines. Boyden Valley Winery is open year round and visitors are invited to experience the wine making process from vine to bottle. Come share our passion for making wine.
Boyden Valley Spirits is proud to be the first craft distilled company in the U.S. to specialize in cream liqueurs. Started in 2010, our craft distilled cream liqueurs are made in Vermont using Vermont grown apples and Boyden Valley maple syrup.