What to expect

As is traditional in many English ciders, we select and press a blend of apples that are high in tannins, giving the finished drink depth and character as well as a “dry” mouthfeel, much like you get from tea, red wine or chocolate. This sensation, however, should not be confused with a dry cider, which is one that has almost no residual sugar remaining after fermentation.

Dry cider can be challenging to the uninitiated or anyone expecting a conventional cider with sugar levels (and fruit content) comparable to a soft drink. Although there are differences, it can be useful to have a natural wine in mind when first sampling a craft cider.

Our ciders are both dry (or off-dry), rich in tannins and sparkling. Carbonation happens naturally during bottle conditioning – a maturation phase after the primary fermentation. This gives smaller, softer bubbles, that give a more pleasant sensation than force-carbonated drinks.

No two batches of our cider are the same and that’s the way we like it. Weather, geography and the production methods we choose, all play a part in the final outcome. Time arguably leaves the greatest impression on the cider’s flavour. Our role is to make decisions about when to act and when to stand back and allow the natural process of fermentation to steer its course.

Read more about our current batches below.