The aim for our cider is to reflect the Highland terrior, which in cidermaking terms is an undiscovered territory. We do this by using fruit which is hand picked when ripe from un-sprayed local apple trees. Our cider apple orchards are, we believe, among the most northerly in Europe.
We ferment using wild yeast found naturally on the apples themselves, in ex-whisky casks stored at ambient temperature. This gives us a long and slow fermentation which tracks the natural temperature fluctuations as we head through the Winter into Spring. It’s not uncommon for the juice to freeze solid for a few days at a time.
The casks are then blended to produce each of our individual ciders.
We hope you enjoy them as much as we do.
Slàinte mhath, Ryan.