Mixed cases of our bottles, the perfect gift for descerning cider lovers.
Our Big Bottle mixed case contains:
one 75cl bottle of Pilton
one 75cl bottle of Solstice
one 75cl bottle of Tamoshanta
one 75cl bottle of Pomme Pomme
one 75cl bottle of Max Lux 2014
one 75cl bottle of Scarlett Sharpe
Our original keeved cider, made by us since 2010.
Fresh bittersweet cider apples are partially fermented to produce a naturally medium cider without sweetening or pasteurisation.
Wild yeasts, cold cellars and the low nutrient orchards of Pilton are all key elements in the process. Light and refreshing, it is best served chilled, as an aperitif or with food.
Flesh-fermented-barrel-aged blackcurrant wine, blended with naturally sweet keeved cider and dry-hopped with Mandarina Bavaria and Mosaic.
Ripe red fruits on the nose, sour currants on the palate, real cider tannins on the finish. Superb with soft blue cheese.
A naturally sweet keeved cider made from bittersweet cider apples harvested late, on the winter solstice.
Slowly fermented with wild yeasts, it is bottled on the Spring equinox and released on the Summer solstice.
Bursting with natural fruit flavours, Solstice is great served chilled, as an aperitif or with dessert.
A fruity keeved cider, partially fermented in oak barrels.
Keeving and initial fermentation takes place in large vats but on Burns Night the young cider is transferred to Scotch whisky barrels to finish and mature.
Medium sweet with smokey vanilla tannin and an oaky finish, Tamoshanta is great served chilled with Somerset Cheddar.
2014 WAS A TOP YEAR.
The sun beat down on Somerset orchards for 1618 hours in 2014. And as every cider-maker knows, good sunshine makes good apple juice sugars and good apples make good cider.
A keeved cider made from 100% bittersweet at 1057SG, fermented wild and slow into 2015 and bottle aged on the lees since then.
This fruity cider brings together bittersweet cider apples with their pomme family third cousin, the quince. The unique tart astringency of the quince is balanced here by the natural fruity sweetness of our classic keeved cider.
A rich dessert cider made from freeze-concentrated apple juice.
Autumn-pressed bittersweet cider apple juice is first keeved and then frozen. In early January it is carefully thawed to extract a rich juice leaving the water still frozen. This concentracted juice is then slowly fermented and matured for nine months.
Intensely sweet, yet clean tasting, this cider is great with dessert.
A rich dessert cider made from fire-concentrated apple juice.
Winter-pressed bittersweet cider apple juice is keeved over Christmas and then put to the wassail bonfire on the old twelth night.
Carefully heated without boiling, sugars and flavours are concentrated by evaporation of the water element. Fermentated and aged in Bourbon barrels for six months.
last midsummer's day
i met a man
in the tower
on glastonbury tor
playing the DIDGERIDOO
This smooth, rich cider has been fermenting, ever so slowly, since the balmy autumn of 2018 until the crisp spring of 2020. It perfectly combines the complexity of a keeved cider with the warming funk of a traditional Somerset farmhouse.