Apples: Locally grown on un-sprayed trees, hand picked when ripe.
Milled: Pulp macerated for up to 48hrs
Pressed: Using a traditional oak press.
Fermented: in ex whiskey casks using natural yeast from the apples. Fermented predominantly below 5ºC
Bottled: By hand, not filtered or fined, sulphites were added to help retain the freshness.