• Ice and Easy, Every Time

    Chefs again smitten by Vermont Ice Ciders. Story follows.

    Vermont ice ciders will be will be featured at a special event dinner at the Essex Resort & Spa, in Essex Junction, Vermont on Thursday, May 23.

    Eden Ice Cider, Co., the first company in the United States to receive a federally approved label for ice cider, will be served along with the ciders of Hall Home Place and Newhall Farm.

    Ice cider is a dessert wine beverage which was first recognized in Canada. The majority of ice cider is made from freezing the juice of apples and then fermenting the resultant concentrate after successive melt offs. In our Vermont climate of long, cold winters the juice is stored outside in large containers that freeze and unfreeze as winter temperatures fluctuate, producing a natural and superior flavored concentrate.

    It takes about 4 times the amount of juice before concentration to produce one bottle of ice cider. The resulting product is typically 8 - 11% alcohol by volume, with 12 - 15% residual sugar.

    Winner of many gold medals, Vermont ice ciders have done it again: smitten chefs into pairing the delicious elixirs with seasonal localvore cuisine. Says one celebrated chef, "it's ice and so easy to fall for that forbidden fruit."


    Salad of Fiddleheads and Baby Greens
    Hall Home Place

    Cider and Basil-Poached Scallop
    Eden Heirloom Blend

    Duck and Foie Gras Terrine with Green Lentils
    Newhall Farm

    Warm Valrhona Caraïbe Grand Cru Tart
    with Northern Spy Cider Sorbet
    Eden Northern Spy

    $65.00 per person, plus tax and gratuity.

    802.764.1489 for reservations.

    Amuse, 70 Essex Way, Essex VT 05452

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