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We’re not traditionalists, or purists. We just make the most delicious cider we can because that's what we want to drink. 



Sweetness, Acidity, Bitterness & Tannin are the fundamentals of cider flavour.

Thinking about cider in these terms can help distinguish between different ciders. Sweetness brings fruitiness and fullness. Acidity can be sharp or sour, punchy, tangy or zingy. Bitterness can give a cider bite. Tannin brings structure, dimension and mouth-watering astringency. All these elements play off each other, for example a sweeter cider may taste quite dry if it contains lots of acid or tannin.


The types of apples that are used in ciders help define different cider styles.

Bittersweet/Bittersharp apples are the high tannin, sometimes bitter ‘cider apples’ that are typically grown in the West Country, Three Counties and Northern France. They give you a refreshing astringency, lots of depth, character and complexity. ‘West Coast’ is our shorthand for cider made with these apples.

Dessert/Culinary apples are the lower tannin, often higher acid ‘eating apples’ that are typically grown in the Eastern Counties of England, across Europe, America and elsewhere. They give you lighter, punchier and more vinous wine-like flavours. ‘East Coast’ is our shorthand for cider made with these apples.

‘Single Variety’ or ‘Varietal’ ciders made with individual apple varieties often have more distinctive flavours than ciders made with blends. Just like wine grapes, some apple varieties can produce flavours and aromas of citrus fruits, berries, tropical or stone fruits, creamy, smoky or spicy notes. Varietal ciders are some of the most interesting and memorable ciders and are often our favourites.



Many cider producers water down their cider to as little as 35% juice.

That’s why most draught cider tastes of nothing these days. Purists will tell you that cider should always be 100% juice, but in truth that can sometimes make for a heavy, harsh or imbalanced cider. We are all about flavour. We blend and finish every cider to be as perfect a drinking experience as it can be. If your cider tastes empty in the middle, or it mainly tastes of acid or sugar, that's probably because it's been watered down a lot.


Are you drinking what you think you're drinking?

Here are a few questions to consider while drinking your cider

1) How much juice is in this cider?

2) What apples were used and from where? 3) Why?

We’re not snobs about cider, we love an ice cold pint of basic fizzy cider on a sunny day. But the big makers would have you believe you’re drinking the finest cider known to humanity while you’re actually drinking the most basic cider they can get away with. This limits people’s expectations and enjoyment. We want to raise people’s expectations of cider, we want people to enjoy all the wonderful things cider can be! We want more people enjoying really great cider.

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