For us it’s not real cider unless it’s fermented from 100% English cider apple juice. Simple.
We could wax lyrical about the wonders of the English cider apple - it doesn't take much to get us going - but for now we'll just say that for a fruit that's the result of centuries’ worth of propagation and cultivation, and a priceless reflection of England’s horti/aboricultural heritage, it remains grossly overlooked and undervalued. And we want to change that.
Mission: Liberate The Apple!
To achieve Real Cider you need the tannins from bittersweet or bitter-sharp English cider apple varieties. This bitterness gives the resulting bite, body and depth of flavour indicative of the traditional drink. It's glorious, unmatched and exactly what you’ll taste when drinking our ciders.
It's no wonder then that our priority is to create the perfect conditions for the apples to express themselves. So, it's fresh pressed juice, fermenting in ambient temperatures and then a looong ageing process. We do it in slow motion, delivering our cider only when the time is right, all so we can provide a long, satisfying refreshment worthy of the mighty apple.
Check out a selection of the apple varieties we use below..!
Browns
Michelin
Dabinett
Foxwhelp
Vilberie