A Taste of Tradition: The History of Apple Cider In Vermont

When the crisp air of autumn arrives in Vermont, one drink rises above all others as the symbol of the season: apple cider. From roadside farm stands to bustling orchards, cider has been part of Vermont’s agricultural identity for centuries. Its history weaves together farming traditions, community gatherings, and even survival, making it much more than just a seasonal beverage.

Colonial Roots

Apple cider’s story in Vermont stretches back to the earliest European settlers. While wild apple varieties existed in North America, they were mostly small and bitter. Colonists brought with them seeds and saplings from Europe, planting orchards throughout the region. By the 1700s, cider had become the drink of choice in New England—safer than water, more affordable than beer, and deeply tied to everyday life. In rural Vermont, nearly every homestead grew apples, and pressing cider was an annual ritual.

Hard Cider in Early Vermont

It’s important to note that for much of Vermont’s history, “cider” meant hard cider. Fresh, unfermented cider didn’t keep long, so families and farmers fermented the juice naturally, creating a drink that could be stored through the winter. By the 1800s, cider was so prevalent that many Vermonters consumed it daily. Town records show cider often being traded as currency, and taverns poured it alongside rum and beer.

Prohibition and Decline

The cider tradition faced challenges during the 19th and early 20th centuries. The Temperance movement painted hard cider as immoral, and Prohibition in the 1920s nearly wiped it out. Many orchards were destroyed, and apple varieties best suited for fermenting—known as “cider apples”—fell out of favor. In their place, growers shifted toward sweeter eating apples, and fresh-pressed (non-alcoholic) cider became the more common autumn staple.

Revival of a Vermont Classic

Over the last few decades, Vermont has seen a revival of its cider-making heritage. Craft producers and orchards began reintroducing traditional cider apples, blending old-world techniques with modern creativity. Today, Vermont is home to some of the country’s leading cideries, producing everything from dry, European-style hard ciders to spiced and flavored varieties. Fresh-pressed cider also remains a beloved fall treat, often paired with cider doughnuts at orchards across the state.

Where to Find the Best Cider in the Northeast Kingdom

If you’re exploring Vermont’s Northeast Kingdom in the fall, you’ll want to stop at a few local favorites to experience cider at its best:

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  – Known for pick-your-own apples, fresh cider, and classic cider doughnuts, this family-run orchard is a fall must.

• St. Johnsbury Distillery & Cider Tasting Room – A great spot to sample craft hard ciders along with Vermont-made spirits.

• Eden Ciders (Newport) - Private tastings, tours and more available by appointment.

• Local Farm Stands & Markets – Throughout the Kingdom, you’ll find small farm stands pressing fresh cider in season—often sold by the gallon right at the orchard gate.

Cider and Vermont’s Culture Today

What makes cider so special in Vermont is the way it connects past to present. Visiting an orchard or cidery in the fall, you’ll see families sipping warm cider, children biting into crisp apples, and farmers continuing traditions that date back centuries. Cider festivals, tastings, and agritourism experiences celebrate both the beverage and the harvest itself, reinforcing cider’s role as a symbol of community and heritage.

The history of apple cider in Vermont is more than the story of a drink—it’s the story of resilience, tradition, and the deep connection between land and people. From colonial homesteads to modern cideries, cider has remained a constant thread in Vermont’s cultural fabric. So the next time you sip a glass of cider—whether hot, cold, or sparkling—you’re tasting centuries of Vermont history in every drop.