Puckerbrush Cider Company was started by Mark Hall in 2016. We make vintage ciders from wild and cultivated apples grown on our family farm in Reading, Vermont. Each cider is created to best showcase the character of the apples that went into it, and is a unique expression of our local growing conditions. We use minimal or no sulfite and typically rely on native yeasts for slow and characterful fermentations that preserve fruit character while adding their own complexity. We have a small vineyard from which we produced limited quantities of wine, and incorporate these grapes into some of our ciders.