juice pressed from local James Grieve apples wild fermented through the winter in ex whisky casks 
a very aromatic single variety cider made from Highland grown Katy apples. Wild fermented and barrel aged 
This cider exists because in the late summer of 2020 a Highland community came together to pool resources and help create something uniquely of this place 
A blend of bittersweet and sharp apples wild fermented to fully dry and matured in ex whisky casks 
a naturally sweet cider made by the keeving method whereby a portion of the juicy sweetness remains in the cider after fermentation ends 
The juice is fermented on the apple skins for 3 months then racked on to apple wood from the orchards winter pruning to mature for a further two months 
Rich tannic juice from black isle grown Major (an early bittersweet) wild fermented and matured for 6 months in a whisky cask from the island of Islay 
a 50/50 blend of Somerset grown and Highland grown apples. Naturally medium dry and barrel aged 
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