Woodchuck Cellar Series Smoked Apple was made with a little help from a fellow Vermont business. Vermont Smoke and Cure offered up its custom smokehouse and Cider Maker John Matson filled it with apple pomace. Apple pomace is the part of an apple that remains after it has been ground up and pressed for juice.

“It was great to be able to partner with Vermont Smoke and Cure on this project,” says Matson. “Working with a Vermont neighbor to transform our ideas into reality proves just how resourceful this community is. Smoked Apple is one of the most innovative products we have ever crafted.”

- See more at: Beverage World