Crisp, firm, sweet and aromatic. Like autumn in Vermont. That’s how we describe the McIntosh apples we use to press our Fresh Apple Cider. The acidic nature of Vermont soil and its characteristic “terroir” (as they say in wine vineyards) produces a McIntosh apple that, when pressed into cider, is different from anything you’ve ever tasted. An unsurpassed, perfectly made cider from a real Cider Mill, not a factory. Flash-frozen immediately after pressing for optimal shipping. 4 oz. shy of 1/2 gallon for flash-freezing. Pasteurized and contains sorbates for freshness.