orchardist, cidermaker, musician
Tin Hat Ciders are produced and bottled in Roxbury, Vermont by orchardist, cidermaker and musician Teddy Weber.
Prior to farming and cider, Teddy spent over a decade as a full-time touring and recording musician with the New York-based roots band The Wiyos. He travelled throughout England, Scotland and Ireland where The Wiyos frequently toured and have appeared in multiple BBC roots music specials. In the US, they toured as the opening act for the 2009 Bob Dylan Show and regularly performed interactive youth concerts for Carnegie Hall's Weill Music Institute. As a multi-instrumentalist and session musician he appears on albums from avant-folk icon Devendra Banhart, American roots purveyor Pokey Lafarge and the traditional bluegrass outfit The Hunger Mountain Boys.
In 2013 Teddy sold a few guitars, gave away a few flight cases and purchased some used wine making equipment and an apple grinder. Inspired by ciders he discovered abroad and eager to reconnect with farming, he began rejuvenating a 25-year old apple and pear orchard at Mountain Valley Farm in Waitsfield, VT. By 2016 Tin Hat Ciders appeared on shelves in central Vermont.
heirlooms, modern and wild
From Mountain Valley Farm Orchard in Waitsfield, VT: Red Astrachan, Golden Russet, Wolf River, Kerr Crab, Dolgo Crab, Northwest Greening, Cortland, Red Mac, Lodi, Liberty, Honey Gold, Connel Red, Scott Winter, Dudley, Spartan.
Select foraged wild apples from old farmlands in and around The Mad River Valley of Vermont.
cider is wine made from apples
All fruit is pressed on a traditional rack and cloth press. Some astringent varieties are macerated in open air for 12-24 hours. Fresh pressed cider is typically allowed to spontaneously ferment on its own wild yeast in wooden barrels, wine tanks or glass demijohns. Some batches are fermented on cultured yeasts. Minimal or no sulfites are used. Most blends are barrel aged in neutral oak barrels for 3-12 months.
Applied organic and permaculture techniques
Respect the land, cultivate good soil and biodiversity. Find ways to work with nature, not oppress it. Focus on making cider in the orchard more than in the cellar.