Woods Cider Mill (VT) Boiled Apple Cider

Sure, you could lug home gallons of cider and babysit a boiling pot for hours like a 19th-century homesteader — but why not let a seventh-generation Vermont family do the heavy lifting? Woods Cider Mill has been perfecting boiled cider since 1882, so your apple pies, glazes, and cocktails get all the concentrated orchard goodness with none of the sticky stovetop drama.

Description

The first time you use this quintessentially New England ingredient, you’ll wonder how you ever lived without it. Woods Cider Mill Boiled Cider (16 oz) is a richly concentrated 8:1 reduction of pure Vermont apple cider, crafted with nothing added and nothing taken away — just the deep, tart-sweet intensity of peak-season apples. Made on a historic hill farm settled in 1798, this authentic boiled cider is crafted exactly the way New England families have done it for centuries: apples ground and pressed on the farm’s original 1882 screw press, then slowly evaporated over a wood-fired stainless steel evaporator until one gallon of cider becomes one pint of insanely-flavorful apple syrup.

The result is a classic New England pantry staple bursting with bold, orchard-fresh flavor. Bakers swear by boiled cider for elevating apple pies, crisps, cakes, donuts, applesauce, and more with unmatched apple depth. Cooks use it as a naturally sweet-tart glaze for salmon, chicken, or pork. It shines in vinaigrettes, cocktails, sparkling water, and cozy hot drinks. Drizzle it over yogurt, ice cream, or pancakes for old-fashioned apple magic in a bottle.

Woods Cider Mill has been producing boiled cider continuously since 1882, preserving a tradition that once nearly disappeared — by 1970, they were the last family still making this New England classic. Today the sixth, seventh, and eighth generations keep the craft alive, pressing up to 700 gallons of cider a day before reducing it into this pure, historic, apple-rich syrup. If you’re searching for authentic boiled cider, this is the real thing.