Review: Woodchuck Fall Harvest Cider
Woodchuck Fall Harvest cider was introduced in select markets in 2009. Until recently it was just called Woodchuck Fall cider. It is shown here in it’s new package. Fall Harvest is available August-October and it is one of their four seasonal ciders. It is made with locally grown fresh pressed apples and Champaign yeast that once fermented, is cold filtered. Cinnamon, nutmeg and other natural flavors are added in the blending tank before resting in American white oak barrels until it is ready for bottling. Read more 
Review: Woodchuck 802 Hard Cider
Woodchuck 802 Hard cider was introduced in 1993. It was the second of what now number six core cider flavors made in Middlebury Vermont by the Vermont Hard Cider Company. It was originally called Dark and Dry but later changed the name to 802, the area code of Vermont. It is made with locally grown apples that are fresh pressed. The juice is transferred into a fermentation tank with Champaign yeast and caramelized sugar. The caramelized sugar creates the ciders color and replaces the white sugar used in their other ciders. This process takes several weeks. The cider is then sent through a crossflow filter where it is cold filtered. After cold filtering the hard cider is put into a blending tank where natural flavors are added before bottling. Read more
Review: Woodchuck Private Reserve Pink Hard Cider
Woodchuck Private Reserve Pink Hard cider was introduced in 2013. It is one of four flavors in their Private Reserve line of ciders and is available each March – May. Proceeds from the sale of Pink go to support Survivorship Now, a group that supports breast cancer survivors. The Woodchuck brand was launched at a winery in Proctorsville Vermont in 1991 with the introduction of their Amber hard cider. Woodchuck is responsible for restarting the American cider industry. By 1996 they were already producing half a million cases of cider with just their original Amber and 802 Dark and Dry. Their Pink is made with purple grape skin to give it a natural pink hue. Read more
Review: Woodchuck Pear Hard Cider
Woodchuck Pear Hard Cider is one of six core ciders made in Middlebury Vermont by Woodchuck. They start with fresh picked local apples. These apples are fresh pressed with Champaign yeast added to the juice to start the fermentation process. After cold filtering pear juice is added to the blending tank. Read more
Review: Woodchuck Crisp Cider
Woodchuck Crisp Cider was introduced in 2011, first as part of their Spring variety 12 packs, and again in their fall variety 12 packs. By November 2011 it was added to their Core line and made available year round in 6 packs. While Crisp does not position themselves as a reduced calorie cider, with 120 calories per 12 oz. serving and 3.2% alcohol, it is the lightest cider on the market today. Read more
Review: Woodchuck Summer Hard Cider
Woodchuck Summer Hard cider was originally introduced in select markets in 2010. One year later it was released Nationally April 2011. It is one of four seasonal Limited release ciders Woodchuck creates in Vermont with locally grown apples. Blueberry juice is infused before bottling or canning at 5% alcohol. Read more
Review: Woodchuck Spring Hard Cider
Woodchuck Spring Hard Cider was originally released in 2011. It is available January-March each year but I was lucky enough to find some still available at my local liquor store. With a one year shelf life don’t worry about drinking any Woodchuck Limited Release Cider out of season. Their Spring cider combines locally grown apples with maple syrup from Vermont producers to create a truly unique taste. Read more
Review: Woodchuck Amber Hard Cider
Woodchuck Amber Hard cider is generally given credit for restarting the American Cider industry when it was introduced in 1991. It was created in a winery the size of a two car garage in Proctorsville Vermont. While they had already been producing their Vermont Old Fashioned Hard Cider, which weighed in at 12% alcohol, the decision was made to create a lighter more refreshing cider. By 1996 they were producing half a million cases of cider. I guess they made the right decision. Woodchuck Amber is made with McIntosh, Red Delicious, and Cortland apples freshly picked in Vermont. These apples are fresh pressed and Champaign yeast is added to the juice to start the fermentation process. After cold filtering all natural ingredients are added in the blending tank to give it a distinctive taste. Read more
Review: Woodchuck Granny Smith Hard Cider
Woodchuck Granny Smith Hard Cider was introduced in 1997 and was designed to appeal to a wine drinkers palate. It was the third flavor they created and is now one of six core Woodchuck flavors made in Middlebury Vermont. Woodchuck is credited with bringing cider production back to the US when they introduced their original amber in 1990. The apples used are 100% Granny Smith, sourced from the Yakima Valley in Washington state. Read more