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An extra-relaxing place to chat with friends. To browse vintage books on the thousands of varieties of apples, and on fresh and hard cider making. Or, to just lean back on seatbacks made from our old wooden cider pressing racks and exhale. This used to be a farm, so check out the endearing farm implements from the 1950s we’ve placed throughout. Take your time, enjoy a flight of our offerings from the rustic bar, then take your favorites home in cans or growlers.
Tasting Room open daily from 11:00 to 4:00. We host events and would be happy to host your special event. Large groups welcome, preferably thirsty.
All our names and labels celebrate active outdoor life in Vermont.
Because it’s something we love as much as you.
Seasonal Selections Available on Tap Or in Growlers Only.
UNITED STATE
5.9% ABV
Heroic. Dry. Real blueberry for bluer skies ahead
CLAIR BUOYANT
5.9% ABV
A splash of pineapple gently toweled off with a hint of basil and pepper
YULE SMILE
5.9% ABV
Beaming with ancient trade route spices.
Cold Hollow is family owned and operated by Gayle and Paul Brown.
Our first taste profile, Barn Dance, just had to be named that. Cold Hollow Cider Mill sits on what was the old Gibbs farm…our cider mill was originally the barn. And if you’re like us, you never leave the dance floor at a good party. Especially one in a great old barn.
We had (while dancing) a vision: September moonlight. Fresh-cut hay. A live band. Lots of laughter. Then a light bulb went on… hard cider from a real Vermont cider mill! (Keep reading ...)
It made so much sense that our vision has since inspired a family of modern hard ciders. Their names reflect the pure joy of life in Vermont: Skiing. Hiking. Sledding. Biking. And most of all dancing. Always dancing.
We were so happy (and we weren’t the only ones) that we built a dance floor right at the entry to our tasting room. With the work boots from our original taste profile, Barn Dance, artfully burned into it.
Part of the secret is fresh cider pressed right here at the mill on our vintage rack-and-cloth press. We back-sweeten with our cider syrup - we’re one of only two places in the whole country that still make it. We pull fresh cider off our boiler at a lower temperature (before it turns to cider jelly) to use as our sweetener. No sugar. We don’t like that word around here.
Our offerings now include seasonals, dry hopped-based, fruit-enhanced, as well as traditional hard ciders. Whether semi-sweet with hints of oak and pineapple or drier with an essence of bittersweet apples with added tannins, what they have in common is that they’re real Vermont Hard Ciders from a working Vermont cider mill. Does it make a difference? All it takes is one taste and you’ll see why we installed the dance floor!
