Tin Hat is Vermont’s smallest commercial cidery. Orchard steward, cider maker and musician Teddy Weber began rejuvenating the 25-year old orchard at Mountain Valley Farm in Waitsfield, Vermont in 2013. With over 45 cultivars of apples and countless wild varieties from neighboring farms, Teddy makes traditional dry ciders using wild and cultured yeasts, slow fermentations at natural cellar temperatures and long barrel aging. He also conducts ongoing research with native wild apples and works the results into his ciders. All apples are 100% unsprayed and grown between 1000 and 2000 feet in elevation. Ciders contain minimal or no added sulfite. Visit the Tin Hat website.

Tin Hat Fippeny Bit

Tin Hat Fippeny Bit

Naturally sparkling bone dry cider made from approximately 50% Red Astrachan, 25% Dolgo Crab and 25% wild apples. Dolgo Crab and Red Astrachan are fermented together and aged in barrel for 6-12 months. Bright and austere yet subtly complex with traces of wood and spice. Undisgorged. Contains sedimentation.

$15 750ML
Tin Hat Mycorrhiza

Tin Hat Mycorrhiza

Wild fermented perlant cider made from a blend of wild and heirloom apples. Fermented in glass and stainless steel and allowed to age on primary lees. Lot’s of old world character and evolving complexity. May become effervescent over time. No added sulfites. Contains sedimentation.

$12 500ML
Tin Hat - Mix Box

Tin Hat - Mix Box

SAVE 10% on 6! Three bottles each of Fippenny Bit 750ML and Mycorrhiza 500ML

$73 n/a
Tin Hat - Mycorrhiza 6PK

Tin Hat - Mycorrhiza 6PK

SAVE 10% on 6 bottles

$64 n/a
Tin Hat Barrel-Aged Cider Vinegar

Tin Hat Barrel-Aged Cider Vinegar

Made from 100% wild foraged and unsprayed apples. These vinegars are fermented and aged in American and French oak barrels for 12-24 months.

$9 1 PINT