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A famously sharp apple mellowed by age in the bottle to make a dry cider with good depth of flavour. The apples for this cider are handpicked from an orchard where no chemicals are used. We fermented the cider in a small batch of 200l, from full juice, using wild yeasts and the pet nat method to give a natural sparkle. Unfiltered and unpasteurised. 500ml. 5%
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A single variety, rich tannic sparkling cider made from Dabinett apples grown on our Cheshire terroir, with a deep caramel aroma.
Pygmy perry is made from the ubiquitous Blakeney Red perry pear, batch fermented with nothing added. This is a pure expression of the alluvial terroir by the River Wye where these pears grew. This medium perry is naturally lightly sparkling, unfiltered and unpasteurised and made from handpicked pears. 375ml. 6.7%…
Sparkling cider made of a 60/40 blend of apples (Signe Tillish + Akero) from around Stockholm and pears from Skane. Cider and perry co-ferment. On the nose – Initially a little reductive but opens up with tropical notes and pear skin. On the palate – Clear notes of pear with…
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Benene Pa Nakken. Aeblerovs signature. Mixed country store, consisting of everything possible, of which 85% mixed Danish eating apples, such as Red Aroma, Ingrid Marie, Holsteiner Cox, Signe Tillich and a lot of other old forgotten varieties. The remaining 15% are cider apple varieties. Vegan. Gluten free. 6%.
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