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.The aroma is apples with a pinch of Champaign yeast. It pours to a golden amber color with medium carbonation. The flavor is crisp apple building to tart before fading with a semi dry bittersweet apple finish. There is a slight beer maltiness on both the finish and the after taste.
Made in Vermont
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Grade 90 Award Silver Medal