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Butt as one of our favourite varieties; a late, late season pear usually pressed at the end of November. A beautifully clean Perry with elderflower on the nose, and a gripping tannic finish. In the last two years, Butt has refused to ferment to dry; as pear juice contains sorbitol, an unfermentable sugar. To balance the sugar and the tannin, we blended in 5% Foxwhelp, to bring zing and acidity to complete this gorgeous Perry. We found it ideal toffee waffles. 750ml. 4.8%
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Poire Authentique Eric Bordelet Pear Cider, biodynamic, off-dry, traditional French sparkling Perry. This delightful bottle of Pear Cider from Normandy is full of pear flavours and a subtle hint of sweetness, balanced by clean acidity. Made traditionally from old orchards that have never been sprayed, this is a great food…
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,…
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Ultralight Beam Perry, medium naturally sparkling perry, made from the Welsh varieties Berllanderi Red and Berllanderi Green, aswell as Gin and Green Horse. 750ml. 6%.
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