This is our idea of minimal intervention cider.
A simple process creating big flavour, the apples are pressed and the juice pumped directly into oak casks, that have held a variety of liquids, from bretted porter, to Rioja, to heavily peated whiskies.
Left to ferment with wild yeasts, then age in their casks, drawing flavour, and enriching the cider as each day passes.
The resulting cider is bottled direct from the cask as is. Nothing added, nothing taken away.
This is a series that we’ve dreamed of starting from day one.