Shacksbury Cider makes dry, food friendly wild ciders in Vergennes, Vermont. We source over half of our apples from Sunrise Orchards in Vermont as well as old, abandoned orchards throughout the Champlain Valley. We also work with Dragon Orchard in England and Petritegi Sagardoa in Spain. Our fermentations are slow and deliberate. We rarely use added sulfites. We prefer native yeast / wild fermentations and bottle condition via methode ancestrale or methode champenoise whenever possible. 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.