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Gabe Cook, also known as ‘The Ciderologist,’ is a great friend of ours. To celebrate the launch of his second book, Modern British Cider, we invited Gabe to visit the cider barn and blend a cider up together. Naturally, we chose Dymock Red, an apple variety originating from Gabe’s home village, as the key ingredient, and amplified the flavour with a small amount of HMJ and Foxwhelp. Dry, balanced, smooth. This is Modern British Cider for the discerning drinker! 500ml. 6.5%
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Cabernet Co. Sparkling Rosé Cider Dabinett apple juice fermented on the freshly pressed skins of our Cabernet Sauvignon and Cabernet Cortis wine ferments. This cider has then been secondary fermented in bottle and aged for 12 months to produce a sumptuously fizzy, robust, rosé cider! Spicy, herbal aromas of coriander…
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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A blend of garden and wild apples from the Sormland region, south west of Stockholm, pressed and aged in oak barrels. Light copper colour, with an aroma of apple sauce and malt. Sharp, tangy apple, with herbal and woody tones, drying in the aftertaste, with sherry tones developing, before a…
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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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