Recognised as one of the premier ice cider producers in the World, Eden’s ice ciders have received outstanding recognition, including from Food & Wine, Wine Spectator, Wine Enthusiast, Serious Eats, Eater, NYTimes, Imbibe, Paste, and Punch.
Made from more than 15 European and American heirloom varieties from juice 100% that’s been naturally cryo-concentrated outdoors in the cold winter weather of Vermont followed by slow cold fermentation.
Awards: Best in Class GLINTCAP, Gold Medals CiderCraft Magazine, Good Food Awards
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Beautiful balance of sweetness, acidity and fruit, with notes of baked apple, pineapple, citrus and caramel.
Made from more than 15 European and American heirloom varieties from juice 100% that’s been naturally cryo-concentrated outdoors in the cold winter weather of Vermont followed by slow cold fermentation, arrested using cold temperature and numerous racking to leave residual sweetness. Aged for four years in a mix of barrels – both used French oak white Burgundy barrels, and American oak barrels used for ageing apple brandy. Filtered before bottling.
The apples used in this cider are: Roxbury Russet, Blue Pearmain, Esopus Spitzenburg, Calville Blanc D’hiver, McIntosh, Orleans Reinette, Hudson’s Golden Gem, Empire, Black Oxford, Rhode Island Greening, Ashmead’s Kernel, Newtown Pippin, Baldwin, Northern Spy, Belle de Boskoop.
Blue cheese, nuts, dried fruit, pâtés such as foie gras, or creamy or cake desserts – crème brûlée, cheese cake, bread pudding, almond cake, fruit and nut tarts – tarte tatin, pear tart, walnut torte, or anything with salted caramel sauce.