Somerset grown blackcurrants were harvested in July, squished through a pump and fermented on-the-flesh with an inoculation of cider yeast. When the fermention was done, the fruit pulp was pressed off and the juice aged in ex-Tamoshanta barrels for six months. The following Spring, this sharp blackcurrant wine was blended with naturally sweet new season keeved cider and dry-hopped for an extra layer of flavour.

Ripe red fruits on the nose, sour currants on the palate, real cider tannins on the finish. Superb with soft blue cheese.