We've been making award-winning craft ciders at our farm since 1920. Today, our aim as cider makers is the same as it has been for the last 95 years: To produce the very best Somerset ciders with 100% apple juice, with as little intervention as possible from ourselves.
In fact, we still ferment our apples exactly the same way each year using time-tested recipes and two hydraulic presses installed in the 1950's. The twin presses can extract around 100 gallons of juice for every ton of apples pressed, and approximately 10 tons are pressed in a typical day.
A blend of Redstreak and Dabinett apples and bottled young to maintain its fruity taste. It expresses both apples in a balanced sweet cider. 5.5% ABV.
Our smallest batch cider, left to mature in wood before final conditioning in the bottle. Naturally sparkling, complete with sediment. 6.5% ABV.
Single variety Dabinett apples and their own "wild yeast" keep the fermentation slow and cold. A well balanced medium to sweet cider with soft astringency and full bodied flavor. 6.0% ABV.
Matured for 12 months in vintage port and sherry barrels. We blend it with our Somerset Dabinett cider to produce a lightly sparkling and full bodied medium cider. 6.0% ABV.