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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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Quintessential tannic English West Country cider fermented by Tom Oliver before blending at ANXO with GoldRush | Annual Release | Batches vary based on the English growing season. Apples: English Bittersweet & Bittersharp Varietials, Goldrush. Medium acidity. High tannins. Dry. 6.9%
‘Méthod Champenoise’ Aromatics of elderflower, brioche and green apples. Crisp with a light acidity and a slight earthiness coming through on the palate. smooth with a rounded finish and a long lasting mousse. Pairing: Poultry and white meat, Seafood and pasta, Cheeses and desserts. Gluten free. Vegan. 750ml. 8.4%.
Sydre Argelette Eric Bordelet. Biodynamic, Medium, (Residual Sugar), rich,baked apples, cinnamon, minerals, superb. The name “Argelette” has been used since long ago to describe the nature of the terrain composed of small fractured rocks and poor soil where the apple trees found it difficult to flourish and pushed their roots…
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Do it Puritan! is our chance to kick off our shoes, relax and try out some new things, this time pressing perry pears – mainly Gin (so called because of its botanical nuances) but also Butt, Oldfield and Rock – straight into recently emptied Meursault and Sauternes barrels to spontaneously…
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