Far from ordinary, apples are the most diverse food plant on earth. Unfortunately, only a handful of varieties are cultivated at scale in America, and all of those are designed for eating, not cider making.
At Shacksbury, we believe cider can, and should, be daring and complex. From gnarled trees on New England farmsteads to Old World orchards in England and Spain, our cider will change the way you think about this amazing fruit.
Arlo is our take on Basque cider — tart and complex but delightfully drinkable, and a longtime industry favorite. We partner with our longtime friends at Petritegi Sagardoa, located just outside of San Sebastian in Spain, to source European apple varieties unavailable in commercial quantities in the United States. Petritegi presses and ferments their apples in enormous, decades-old chestnut barrels; we then ship this fermented cider to Vermont where we blend it with fruit we source from New England. This unusual blend of European and New England fruit creates a one-of-a-kind dry, complex cider without any additional flavorings or sweeteners.