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Apples from Oast Farm’s first ever cider crop were pressed directly into these casks and allowed to wild ferment and age for 6 months. The ciders were bottled unblended and unsweetened, showcasing the minimal intervention nature of this series perfectly. Cask #1 – Bourbon / Laphroaig Cask – Tannin and gentle acidity are backed up with smooth peat, oak, bourbon, vanilla, and hazelnut. A long, smooth, and smoky finish reminds you of this barrel’s heritage. 6.8%
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The second in our sour blends series! Wild cider, fresh apple and redcurrant juices combine to bring a balanced cider with a tart edge, leading to a dry finish. 3.8%
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A rich, naturally sweet cider in the French style. The keeving process removes most of the yeast, and that which remains gives a soft carbonation. Complex and fruity due to using 8 varieties of apple, including the excellent Kingston Black and Frequin Audievre. 3.1%.
HH is a lovely little green, eliptically-shaped perry pear. This version has a delicious and assertive varietal character that was once described as ‘rich tea’. 6.4%
Wild fermented cider matured in Islay whiskey casks Blend: Dabinett, Browns. On the nose – Fresh green apples, peat. On the palate – Lemony citrus, fresh apples and a long smoky finish. Pairing: BBQ, satay skewers or in front of a fire playing Battleships. Gluten free. Vegan. 6%.
Only 1 left in stock
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