HOW WE MAKE OUR CIDER AND PERRY

The secret to our great tasting cider and perry?

We use not only our own home-grown cider apples and pears, but we supplement them with fruit from a neighbouring farm.

These are then pressed, though not using our old horse drawn chase. This has been replaced by an industrial apple press that turns our apples and pears into "Pommace" or pulp.

This is then placed into oak barrels, that we source from old wineries, or distillers of whiskey etc. This is where each cider or perry picks up its subtle character. Oak barrels can only be used once, due to the pressure that cider making puts on them.

We keep the cider and perry in the barrels through the winter months, and depending on the type of apples or pears we are using, we either keep them in for shorter or longer periods of time.

We add a little natural sugar to aid the process occasionaly, and sulphate to aid the process.

In the spring, we decant these barrels into holding tanks or fresh barrels, and this is then sent to our bottling company when required.

All ciders and perrys we make are as fresh as we can make them , so whether its from the local pub, or at a food fayre, a Waitrose store, or a home delivery, you can be sure you're getting the best there is.