The rosé trend strikes again, with a dry cider from Vermont

The pink drink craze is going stronger than ever this summer, and with canned beverages now in the mix, we’ve definitely hit rosé overdrive. I drank through a series of canned rosé wines earlier this summer, but they all left me flat. (Surely, I’ve still got a few promising prospects out there left to crack open.) Rosé cider, though? I can’t seem to get enough. In particular, the rosé cider from Shacksbury in Vermont.

While many hard ciders in this growing category use red apple skins, hibiscus, or less natural things (like food coloring) to get their hue, Shacksbury draws its blush by aging the cider over pressed syrah and zinfandel skins. Not only do the grape skins give this sparkling cider a warm sunset tint, they lend a distinct note of sweet red berries on the nose and, most importantly, a significant dose of tannins. A lot of good ciders already have some tannins from the actual apple skins, but these grapes significantly reinforce the structure and grip of each sip — which helps this cider pair well with a range of foods, including dishes with spice. And that ripe fruit on the nose is deceptive; it signals the anticipation of sweet strawberry and raspberry to the brain. But when you take that drink, Shacksbury’s fermented New England apples are still refreshingly crisp and dry.

It’s no wonder this product, with Shacksbury cans in their second season, has taken off in the region this year, with availability in multiple bars (Fountain Porter and American Sardine Bar both pour it on draft), several Whole Foods Markets, beer distributors (Springfield, Bella Vista, Stone, Pennsport), and bottle shops (Bottle Bar East, Beer Heaven, and the Fooderies).

— Craig LaBan

Shacksbury Rosé Cider, about $3 a can and $10.99-$11.99 a four-pack retail; also available in multiple bars and restaurants in the region.