<p>On a brisk winter’s day, a rag-tag group of restaurant-industry veterans made the trip to Eden – not Eden, Vermont – further than that to West Charleston up near the Canadian border. This group went to visit Eden Specialty Ciders where they were let in on a little secret.., winter’s sweetest and brightest syrup comes from a frozen batch of heirloom cider. </p><p>We typically celebrate apples and their juice around the end of harvest season, but that’s just the beginning for orchardists and cidermakers at Eden whose pressing goes through an extra-magical step of transformation before fermentation. Once the cold hits, Eden’s special blend of pressed cider goes outside to freeze and thaw and freeze again – following the natural rhythm of a Vermont winter – to concentrate the sugars and bright apple flavor. The first 10% to melt becomes the liquid gold we know as ice cider and the rest transforms into Eden’s exquisite line of wine-style ciders and herbal apertifs. Take a look! </p><p>Eden Specialty Ciders home Orchard and Farm – West Charleston, Vermont </p><p> </p><p> </p><p> </p><p> </p><p> </p>
Source: Dig in VT Trails