About our Vermont products
Relatively new on the beverage scene, ICE CIDER was born just over Vermont's border in Canada by an ice wine maker who grew apples as well as grapes. Voilà! a new and delicious nectar was created overnight, so to speak for it took over a decade to get ice cider recognized by the Canadian government. Shortly thereafter Eden Ice Cider Co., hopped the process over the border into Vermont. Little did we know Newhall Farm would soon have a plethora of apples into which SOMETHING must be made. Ice cider was first on our minds.
With America's rejuvenation of hard cider Vermont is re-embracing the apple. The Pilgrims planted the first US apple trees, and today we see a metamorphosis in the apple neighborhoods of this now again fruit of choice. Pomology, the science of apple growing, is alive and well as gnarly old apple orchards awake to a pruning saw!
Made with apples from our CERTIFIED ORGANIC ORCHARD, here's what tasters say about Newhall Farm Ice cider:
"Tastes like fall." "It's a SOFT Cider." "It's a naughty n’Ice Cider!" "The Port of Apples." "The New Classic Vermont Flavor." "A sipping cider" "The Bourbon of Ciders!" "The hard cider that went to heaven."
Try Newhall Farm Ice Cider with blue or aged cheeses, charcuterie, spicy foods, cream desserts or as dessert itself. Sample some of our Newhall Farm Ice Cider, then share some of your good thoughts with us and we will share some of Newhall Farm with you.
Attention mixologists and bar chefs: with its long shelf life and small format bottle Newhall Farm Ice Cider makes a marvelous standby addition to your cocktails! Send us your recipe using Newhall Farm Ice Cider for inclusion in our e-mailings and website.
Randall Cattle is a distinctive American pure breed of cattle whose origin began with the Pilgrims and later around the turn of the 20th Century with the Randall family in Sunderland, Vermont. The baton has been given over to Firefly Farms in Stonington, CT and we are grateful they will continue the association with Dr. Philip Sponenberg, Professor of Pathology and Genetics at the Virginia-Maryland Regional College of Veterinary Medicine at Virginia Tech in Blacksburg, VA.
Vermont's old-fashioned heritage can sometimes be new-fangled good, as in the effort of Newhall Farm to preserve the overall health of our sugar maples and in using the renewable energy source of wood to fire up our evaporator.. At this time we prefer not to use vacuum pumps to extract the liquid that essentially carries food to all parts of the (scientifically known Acer saccharum) tree. Instead we encourage the slow drip of this high sugar concentrated sap, and it's natural, gravitational, free-run flow to produce MAPLE SYRUP that has a taste of place of the Alps at Newhall Farm.
Now and again Newhall Farm travels with a suitcase of flavor. Watch tasters throughout the state of Vermont and their taste bud reactions to our maple syrup's flavor of place in “The Alps” of Reading, Vermont.
Our carefully tended apiaries and landrace Vermont queens survive most Vermont winters, but the bees sure do look forward to the Spring sun. With acres of wild flowers and apple orchards our honey bees delight in warm seasons aflight. Before they ready for another winter our beekeeper helps himself, keeping the bees busy all summer long. Delicious, unctuous, RAW HONEY is the natural way to sweeten. With early and late season bottling, our honey varies with the blossoms. Early summer offers a lighter, more delicate sweetener from our blooming apple orchards, while fall delivers a more concentrated blend from flowering plants in the wild. Read about Our Honey Story.