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.

Serving

Chill our ciders and serve in a curved glass, as you might a natural wine. Enjoy on their own or with food. Try serving cider with rich, flavoursome foods, the acidity cuts through and the big flavours of the cider can easily stand up to it.

Driftwood

In Driftwood we have combined wild and cultivated apples to give acid and tannin to the blend. Fermented in a steel tank and kept on the lees for six months, the cider was briefly aged in an old bourbon barrel before landing in a bottle for conditioning.

With minimal interference on the journey from tree to glass, we strive to nurture a living cider, which rewards the drinker with unique character and depth of flavour.

Guld i Mund

Wild and foraged garden apples combine to give a rich, dry cider with balanced acidity and tannin for a lingering oak finish. Spontaneously fermented with native yeasts and left on the lees for a year before bottle conditioning. Unpasteurised, the cider lives on, constantly evolving on its journey from tree to table.

The Wild One

Dry, sparkling, hedgerow craft cider with big flavours. Wild apple, aronia and plum with gin-soaked sloes, slow-fermented on their own yeast in steel tanks and bottle conditioned for natural effervescence. Our cider is made with 100% fruit in small batches and with minimal interference. Unpasteurised, the cider lives on, evolving on its journey from tree to table.

Where can you find our cider?

Driftwood can be ordered through Systembolaget (in Västra Götaland, Sweden) from 15 July 2024.

We also supply our cider to restaurants and licensed cafés. If you would like to include our cider on your menu, get in touch!

Our Apple Juice

Made in small batches, from 100% fruit, our apple juice is unfiltered and pasteurised in beautiful glass bottles, with our own-designed labels. This year’s batch has a hint of sloe berry giving it a pretty pink colour. It can currently be found at Café Tillsammans and Rätt Rå on Orust. 

We supply our apple juice to cafés, restaurants and shops. If you want to stock our juice this year or pre-order next season’s batch, contact us.