Bronze medal winner at The British Cider Championship 2019
Silver medal winner at The British Cider Championship 2018
Apples: Locally grown on unsprayed trees, hand picked when ripe.
Milled: Pulp macerated for around 48 hours
Pressed: Using a traditional oak press.
Fermented: in ex whisky casks using natural wild yeast from the apples. Fermented below 5ºC. The juice is keeved and racked to retain natural sweetness
Bottled: By hand, not filtered or fined