As Ivor once said
“We’re are deep into flavour here. Our ciders taste of apples.”
Like winemaking we believe in letting the fruit ‘do the talking’ and the careful selection of traditional varieties of fruit is key to producing an exceptional cider and perry with delicate and aromatic flavours and fragrances.
Our ciders begin their life on trees in orchards in Herefordshire orchards. Over the years we have become experts in understanding how the different varieties of traditional cider apples and perry pears that we grow play a critical role in creating a delicious and refreshing cider and perry.
For example, we use Breakwells Seedling apples for their fresh and aromatic flavour, the Knotted Kernel because of its sweetness, the Court Royal because of its delicate fragrance, and, Yarlington Mill for its full-bodied juice.
Perry can be more difficult to make than cider owing to the delicate nature of pears; varieties we grow include Merrylegs, Brandy, and, Thorn amongst others.
Sometimes it is possible for us to use up to 30 different varieties in our cider and perry making.
