Ski Vermont Magazine

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THE CIDERY
Hard cider might not have the same close
association to après-ski as a cold beer, but
it’s a steadily growing part of the market.
A big part of the appeal is due to the
work of the folks at Woodchuck, aka the
Vermont Hard Cider Company.
“I think it’s just so much fun. Skiing or
snowboarding—it’s the one sport where
you just smile the whole time. And being
in such a good mood makes you want to
go and celebrate afterward,” offers Ben
Calvi. “You’re tired. Your muscles are a
little sore. You’re probably a little cold.
Your feet have been cramped up all day.
So to slip into some comfortable boots
and have a cider or cocktail or something
is a pretty perfect way to end it.”
Calvi’s fellow cider maker, John
Matson, explains part of the product
development process. “We definitely
develop some winter-specific products.
Our Winter Chill is oak aged, so it’s
a little bit chewier than some of the
more sessionable [light] ciders in the
summertime,” Matson says. “Some of
them go really well with cocktails—
bourbon goes really well with cider. So
I think a lot of our ciders can transition
into that forum.”
Founded in 1991, Woodchuck embraces its
Green Mountain roots. “We’re a Vermontbased
company,” says Calvi. “It’s in our
name: ‘Vermont Hard Cider Company.’
We were born here 25 years ago. Sure, you
could make hard cider in Florida, and you
could buy juice and ship it there and make
it on the beach. But it’s not the same thing,
right? Vermont is one of the only places in
the U.S. that has world-class apples, and to
be so close to the source is really a big part
of our identity.”
With 20 ciders in production,
Woodchuck has something for
everyone. Can’t decide which one to
try? Gumption, made from a blend of
common eating apples and dry cider
apples, is perfect for wintertime. Better
yet, Gumption is now available in
16-ounce cans.
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