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Blend/batch information below but click here for the online store
Currently 10% off 6 bottles of Mycorrhiza . Just sayin.
Currently Available in 2020
update 12/14/2020
Mycorrhiza
Blend: 1819 (2018 with a small amount of 2019 blended in)
Style: perlant, may become effervescent over time, fermented on native yeast in stainless steel and glass. no sulfite. Aged on lees.
Apples: over 50% wild apples, orchard blend of heirloom apples
Fipenny Bit
Blend: 1718
Style: bottle conditioned, dry, slight effervescence, wild and cultured yeasts
Apples: Approx 50% Red Astrachan, 25% Dolgo crab, 25% mix of wild
Farmhouse (only in VT)
Blend: 2019
Style: bottle conditioned, dry, effervescent, wild and cultured yeasts
Apples: Dudley, Liberty, Kerr Crab, Dolgo Crab and wild
Sold Out past blends (may be some stock on store shelves or in your own cellar)
Farmhouse
Batch: 2018
Style: pet nat/bottle conditioned, dry, effervescent, wild fermented, cultured yeast in bottle
Apples: 25% Kerr, 20% Liberty, 15% wild bittersweet, 10% Dolgo, 10% Red Astrachan, 10% Liberty, 10% Connel Red,
Naturally Sparkling Cider
Batch: 16 (2016 harvest)
Style: méthode champenoise, extra dry, cultured yeast, riddled, disgorged
Apples: Cortland, Sharon, Fireside
Some of you may remember, 2016 was a very dry year here in the northeast. It made for a challenging growing season for some of us, but some varieties came out surprisingly well, with very high brix and very concentrated flavors. The three varieties that made up this vintage were a very unusual blend for me. It is well aged at the time of release (June 2019), very low sulfite and I doubt it will improve with further aging, so if you are sitting on a bottle, enjoy.
Batch: 17 (2017 harvest)
Style: Same as above, much brighter in acidity though
Apples: About 50% wild apples that were wild fermented in neutral oak barrels. The other 50% was a late season blend: Liberty, Connel Red, Fireside, Golden Russet, Scott Winter and Spartan.
Fippenny Bit
Batch: 2015 (2018 Silver Medal, Heritage Ciders Category - GLINTCAP)
Style: bottle conditioned, fully dry, acid forward (generally tart), wild and cultured yeasts, blended from barrel and tank. Partial pétulant natural. 7%ABV
Apples: 45% Red Astrachan, 55% blend of Dolgo Crab, Yellow Transparent, Lodi, Tetousky, Melba, Atlas, Duchess of Oldenburg, wild apples and true wild crabs.
Ole Pome
Batch: 2015
Style: Still, unfiltered, wild fermented, dry. 0% Residual Sugar. Aged in neutral french oak barrels. Spontaneous malolactic fermentation in summer 2016. 7.1% ABV
Apples: late Red Astrachan, Kerr Crab, Cortland, Red Mac, Liberty, Golden Russet, Connel Red and dozens of wild varieties from old trees. Over 40% wild apples in this blend.
Farmhouse
Batch: 2015
Style: effervescent dry cider. bottle conditioned. Wild and cultured yeasts, secondary fermentation in bottle on champagne yeast. 7.8% ABV
Apples: Over a dozen cultivated varieties, including Liberty, Connel Red, Russets, old Cortland, Atlas and Dudley. Small percentage of wild apples. Entire batch was aged in french oak Chardonnay barrels for about 6 months.
Cider Vinegar
fermented in glass demijohns and oak barrels, aged in French and American oak
Raw & Unfiltered
Made from wild and unsprayed apples
Notes: Strong, well aged, fruity and woody aromas. Contains bits of mother. This is a living food. Excellent for all the things raw vinegars are prized for. My process takes about 2 years from apple to aged vinegar in bottle.
Tin Hat Cider © 2021
Roxbury, Vermont