Lambic beer & Cider blend. An ongoing collaboration between cider maker Tom Oliver and brewers Gen & Jonny Mills has helped shape the approach to fermentation and blending influencing both. Tom Oliver makes cider and perry in small batches, using fresh pressed cider apples and perry pears, fermented by wild…
A full blooded single varietal Foxwhelp from the Broxwood Foxwhelp trees at Parton Farm. Young, vibrant and seering acidity for all you acid fans. Dry & Still. Season 2020. 750ml. 5.1%.
Why guilty? Because listed in the ingredients you will see sugar & carbon dioxide – it’s sweetened & carbonated: this is the cider to drink at the end of the wine fair; the one for street food; to have sat in the fridge for a time most desired; because you’re having…
A collaboration with After the Harvest Brewing and Alex & Gabe Cook: using a wort of pils (80%) & wheat grist (20%) with aged Bramling X & Goldings Hops fermented by Belle Saison yeast. Co-fermented with a spontaneously fermented Perry of Blakeney Red (30%), Gin (30%), Red Longdon (30%), & Butt…
A classic blend of late season bittersweet featuring Yarlington Mill, Dabinett, Sheep’s Nose, Michelin, and a host of small amounts of another 40 odd varietals from the Home Orchards. Keeved and bottled with some residual sweetness to condition in a beautifully full and lively way. Bottle conditioned Herefordshire cider as…
A blend of bittersweet cider apples collected from traditional Herefordshire orchards, keeved and bottle conditioned. A fun, contemporary cider. Combining the rich apple fruit of keeved cider with the tangy post-malolactic tang of Foxwhelp. A clean, light, vibrant, fun fully fermented cider. Escalating acidity over a rich red apple floor.…
The pair of “Still” drinks was the idea of Michael Kaiser from Good Beer Hunting. It was to encapsulate the feeling of stillness and solitude that emerged during lockdown and to represent that in terms of 2 drinks that had been “in barrel” during that period. The “Still” Cider was…
The pair of “Still” drinks was the idea of Michael Kaiser from Good Beer Hunting. It was to encapsulate the feeling of stillness and solitude that emerged during lockdown and to represent that in terms of 2 drinks that had been “in barrel” during that period. “Still” Perry is a…
A Gin perry pear dominated perry, fermented and matured in old Irish whiskey casks. Bottled straight from the cask. A raw perry, unfiltered and full of boisterous character. Gooseberry and rhubarb battle aromatically with some reduction to give a full flavoured perry with gooseberry citrus and viscous pear residual sweetness…
Barrel fermented & aged cider co-fermented with partial ice cider: made with classic bittersweet & bittersharp varietals such as Yarlington Mill, Dabinett, Michelin, Catley Red, Foxwhelp, & Redstreak, from traditional Herefordshire orchards grazed by sheep & Hereford cattle. Opens up with a pop, & foamy pour that settles quickly. Golden…
This keeved cider rests on the shoulders of older trees (at least 30 years) in grazed or mown Herefordshire orchards. Tom trusts the fruit is the best for keeving, which is a technique to produce slower fermenting and potentially naturally sweet ciders. The varietals are mixed cider apples but Sheep’s…
Oliver’s Vintage Fine Cider is a cider blended from the best barrels from the 2021 harvest. This iteration is first vintage, using the more briny, vanilla oak Irish whiskey barrels. The charring of the oak barrel, the oak itself & the acidity bring a very different character to this cider.…
Tom Oliver’s favourite bittersweet cider apple, Yarlington Mill, blended 95% with a 5% dash of Foxwhelp, to help point the cider up. Bâtonnage is the French term for stirring up the lees in the vessel where the wine or cider has been maturing. The process of whizzing up the dead…
Oliver’s Cider favourite bittersweet cider apple, Yarlington Mill 95% with a 5% dash of Foxwhelp to help point the cider up. An arrested ferment means the sweetness is all unfermented apple sugars. All Herefordshire Yarlington Mill apples, probably the best in the country. The classic Yarlington Mill floral and spicey…
Sparkling Medium Dry co-ferment made in collaboration with Mills Brewing! Made from an extra strong wort, drawn from a mash of barley and wheat malts, with added cane sugar. This recipe is similar to that used for a Belgian Golden Strong Ale. It was fermented spontaneously in first-use Irish Whiskey…
Made using the Traditional Method, Sur Pointe Cider uses heritage apple varieties, carefully selected from our Herefordshire orchards to create a refreshingly light and crisp cider. Delicate on the nose, with a dry yet fruity character complementing the biscuity undertones. Sur Pointe is the result of uncompromising attention to detail…
Traditional varieties of perry pears are gathered from local trees and orchards by hand. Made in the traditional champagne-method. Full bodied subtle pear fruit notes and a creamy brioche mouth feel. A lovely alternative to a sparkling wine. 750ml. 7%
Nigel and Elena Rollinson of Lower Court Farm produce some of the best cider apples in the country, and have been working with us and Dragon Orchard for a number of years. In 2018 we were delighted to make a single variety cider with them using their Katy apples, and…
Cider aged on new French oak. A field blend of bittersweet apples from Tidnor Wood Orchard and dessert apples from Dragon Orchard. Partial wild ferment & unfiltered. Golden brown with a slight haze. Rich mouth-filling still cider with soft creamy vanillin tannins and buttery spiced toffee apple fruit. Bone dry,…
A super-smooth blend of mature Jonagold, with just a touch of funk and a dash of smoke on the finish; sweetened with our classic bittersweet keeved cider. The distinctive text-only label was created on a 1935 typewriter and features the exploits of the quick brown fox and the lazy dog…
Sparkling Medium Sweet Cider. The super tasty cider is made by soaking regent grape skins in Ellis Bitter apple juice for three weeks. The skins are strained off and the cider allowed to ferment and then mature for six months, before being blended with naturally sweet new season keeved cider.…
Sparkling Sweet Bitter Orange Co-Ferment This fruity cider combines wood oven roasted bitter oranges, fermented as a natural wine with Pilton’s naturally sweet keeved cider; back in the marmalade season, Martin caramelised Seville oranges in a masonry oven. They were roasted over ash logs, with juniper berries & branches of fresh bay & rosemary. The softened…
Six month smokey barrel aged keeved cider. This batch of keeved cider was spotted as being something different way back in the winter of 2020. With complex fruit and delicate balance it stood out as being worth particular attention to become a special product. It was first left to ferment…
This distinctive sparkling cider is made in Somerset by the artisan method of keeving. Fresh bittersweet cider apples are partially fermented to produce a naturally medium cider without sweetening or pasteurisation. Wild yeasts, cold cellars and the low nutrient orchards of Pilton are all key elements in the process. Light…