The Art of Apple Cider Making in Vermont
October 20, 2026
“How fresh apples become one of autumn’s most cherished traditions.”
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In Vermont, apple cider making is as much a part of autumn as the brilliant foliage that blankets the Green Mountains. Each fall, local orchards harvest a variety of apples, including McIntosh, Cortland, and Empire, combining sweet and tart flavors to create the perfect blend. The process is surprisingly simple but steeped in tradition. Freshly picked apples are washed, ground into a coarse pulp called pomace, and placed into a cider press. Whether using traditional wooden racks or modern hydraulic equipment, the objective remains the same: gently squeeze the apples to extract their fresh, flavorful juice. The result is a distinctly New England beverage that has been enjoyed for generations.
What makes Vermont cider particularly appealing is its connection to the state’s agricultural heritage. According to the Vermont Tree Fruit Growers Association, apple growing remains an important part of the state’s farming tradition, with orchards producing fruit for fresh consumption, cider, and other apple products. Unlike commercially filtered apple juice, traditional sweet cider is generally unfiltered, retaining more of the apple’s natural character and often its cloudy appearance. Most commercially sold fresh cider is pasteurized or otherwise treated to reduce harmful bacteria, although some producers continue to offer untreated cider with appropriate labeling. Vermont’s cider makers have also embraced the growing popularity of hard cider, fermenting apple juice into an alcoholic beverage that ranges from crisp and dry to pleasantly sweet. And, of course, no visit to a Vermont cider mill would be complete without a warm apple cider donut, preferably enjoyed while taking in the spectacular autumn scenery.
Sometimes the simplest traditions are the most memorable. Vermont’s apple cider mills offer more than a refreshing seasonal drink. They provide a connection to the land, local craftsmanship, and a way of life that continues to thrive despite our increasingly fast-paced world. Whether enjoyed warm on a chilly morning or cold after an afternoon exploring the countryside, freshly pressed apple cider remains one of New England’s great autumn pleasures.
The Takeaway: During a recent visit to Vermont, we had the pleasure of stopping at one of these charming cider mills and experiencing this wonderful fall tradition firsthand. Between the aroma of fresh apples, the cider-making process, and the beautiful surroundings, it was a memorable reminder of what makes autumn in New England so special. We captured some of the experience in the video below and thought our readers might enjoy a little taste of Vermont’s fall season.
