Angry Orchard Spiked Thrilled Pack Hard Cider Variety Pack, 12 fl. oz. can, 12 pk.

Glow in the dark and packed with bold, Halloween treat-inspired ciders—this variety pack features a killer twist: a limited-edition Jason Voorhees Blood Orange can! This pack is the highlight of Freaky Season and won’t stick around forever… Get yours now!

Blood Orange

Juicy apple, honeysuckle, and bold citrus flavor. Oh and Jason Voorhees is crashing the party! Grab it now before it vanishes.

Berry Bewitched

Berry Bewitched is tart, juicy, and dangerously good. Blackberry, blueberry, elderflower, and crisp apple—one sip and you’re under its spell!

Cinnful Apple

Cinnful Apple has risen just in time for Freaky Season—where juicy apples collide with a wicked cinnamon twist. Sweet, tart, and warming.

Headless Pumpkin

A flavor that’s coming for your head! Bold pumpkin spice collides with crisp apple, warm vanilla, and buttery pie crust in a cider so good, it's scary!

Cider Making Process

Culinary and bittersweet apples are harvested fully ripe and stored for up to one month in porous plastic or wooden boxes. The sugar content increases as the apples age, which means more sugar to convert into alcohol during fermentation. The apples are then washed and milled to a pulp before the juice is pressed out. Historically, milling was done in a circular stone trough with a rotating wheel drawn by a horse. These days modern shredders are used, but the end result is the same pulp that can be pressed into juice. The pulp is then pressed and mashed to capture the juice. Back in colonial days, straw was used to contain the pulp during pressing. Today, electric-hydraulic “rack and cloth” presses are used to press pulp into juice. Wine yeast is added to the juice, which then goes through a lengthy fermentation process in which the sugar is converted to alcohol. During this time, the cider is wood aged, which adds subtle spice and vanilla notes.