Woodchuck Hard Cider Unveils First Ever Pumpkin Cider

Middlebury, VT, September 09, 2010 --(PR.com)-- Vermont’s own Woodchuck Hard Cider presents their first ever Private Reserve Label, also the world’s first ever pumpkin hard cider. The Woodchuck Private Reserve Pumpkin is a special edition high end cider with a 6.9% alcohol content (compared to Woodchuck’s 4% and 5% for core and Limited Release styles).

A true connoisseur’s cider, Woodchuck Private Reserve Pumpkin is limited to only two and a half hours on the production line and is handcrafted using centuries old cider making techniques with fresh and crisp pumpkin at the finish. Woodchuck Private Reserve Pumpkin Cider is being shipped to select markets including Boston, Chicago, and of course Vermont. Bottling will take place in early September and will ship to wholesalers at the end of September and into October. Availability in select markets can be found at www.woodchuck.com/locator.

Woodchuck Hard Cider has partnered exclusively with individual Vermont pumpkin growers to produce the world’s first pumpkin cider. Woodchuck Cider also partners with Champlain Orchards, Sunrise Orchards, Sentinel Pines, and Cold Hollow Cider Mill as part of their commitment to quality and fostering local relationships with Vermont apple companies.

The Woodchuck Private Reserve Pumpkin Cider pairs perfectly with roasted duck, turkey, squash ravioli, crème brulèe, and cheesecake as well as other distinguished dishes noteworthy of the autumn harvest and fall holiday season. Woodchuck Cider recipes can be viewed and submitted at www.woodchuck.com/cider/recipes.html.

Also this fall, Woodchuck Cider releases their Fall Cider Limited Release, featuring an attractive bouquet of autumn spices starring cinnamon and nutmeg and balancing out the taste with a hint of American white oak. As with all Woodchuck Ciders, Limited Releases, and the brand new Private Reserve Label, both the Woodchuck Fall Cider and Woodchuck Pumpkin Cider are naturally gluten free and handcrafted with techniques similar to those found in the early days of American cider making.

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