After spending half a year at a vineyard in southern France, Jason MacArthur fell smitten with cider. Fifteen years later, he and his wife, Lauren, matured that infatuation and opened their own cidery in Marlboro, Vermont and named it for the brook that ran alongside their property. Using exclusively local apples (although this year they reached out to Poverty Lane Orchards in Lebanon, New Hampshire) and fruit from their own modest orchard, Whetstone CiderWorks‘ bottle labels sport Mr. John Whitney, a 20th century cider enthusiast who lived on MacArthur’s grandfather’s 200-year-old farmhouse. On the label of the Orchard Queen (and Orchard King) cider, Whitney has cider jugs raised high and proud, giving the consumer a glimpse of how they might be feeling after taking down a bottle of their own.
The cider is comprised of Jonagold, Macintosh, Cox’s Orange Pippin and Pinova apples for an earthy, fruit-forward and full-bodied sipper. To get the full expression of the cider, just slightly chill and allow the fruit to blossom, mineral to burst and honeyed sweetness to dwindle. Complex and dry, this cider could encourage copious amounts of cheese-consumption.
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