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.
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.
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 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.
Rich, roasted and raisiny this cider is great with dessert.
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.