Because of its cold concentration process, ice cider is rich in apple flavors.  Depending on the number and types of apple varities used, and the fermentation and aging techniques employed by the winemaker, ice ciders can contain great depth and dimensions of taste.
Tasting Ice Cider
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At a recent panel assembled through the auspices of the Vermont Agency of Agriculture, Amy Trubek from the University of Vermont, author of "The Taste of Place",  led a sensory evaluation process to develop a flavor wheel for Vermont Ice Cider.  Eight expert panelists from the food and wine industry tasted nine Vermont Ice Ciders and scored them on appearance, aroma, taste and mouthfeel.  
Amy Trubek explains the sensory evaluation process
Ed Schwarz finding aromas in a sample of Vermont Ice Cider
Ben Watson and Sean Buchanan comparing samples
Claire Freierman of Champlain Orchards and Eleanor Leger of Eden Ice Cider
New Ice Cider producer Steve Stata from Hall Home Place
Secretary of Agriculture Roger Albee observed the proceedings
While the flavor wheel is still under development, the summary consensus from the panel was that ice ciders are very complex in flavor.  Flavor families expressed in the ice ciders included not only the predictable fruity and confectionery families, but also floral, toasted, and vegetable families.  Some panelists even noted leather and tobacco!
Supported by the Vermont
Agriculture Innovation Center