Our original keeved cider, made by us since 2010. Fresh bittersweet cider apples are partially fermented to produce a naturally medium cider without sweetening. 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.
Naturally sweet Somerset cider, partially fermented in scotch whisky barrels, from Speyside. Soft fruity sweetness embraces gentle vanilla tannins and leads you to a delicate smokey finish. Tamoshanta is great served chilled, with Somerset Cheddar.
Grape skin contact, keeved cider. The super tasty cider is made by soaking pinot noir and bacchus grape skins in fermenting cider for six days. The skins are strained off and the cider allowed to referment and then mature for six months, before being blended with naturally sweet new season keeved cider. Guest blended by Martyn Goodwin-Sharman. Fresh juicy fruit on the nose, followed by a complex interplay of grape and apple tannins.
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.
Twelve month barrel-aged keeved cider from 2021, blended with naturally sweet keeved cider from the following season. Brown's Apple brings refreshing acidity to complete the balance. Made in collaboration with chef Merlin Labron-Johnson, for his Michelin starred restaurant Osip in Bruton, Somerset.
Six month smokey barrel aged keeved cider. A briny sea blast through the smouldering embers of an orchard peat fire.
keeved cider with fermented blackcurrants, greengages, gooseberries, redcurrants, whitecurrants and cherries
Spontaneously fermented plums, blended with naturally sweet keeved cider, matured in Islay barrels. Sharp plum acidity is balanced by luscious keeved sweetness, whilst generous fruit is enhanced by smooth curls of warm smoke.
Featuring Tremlett's Bitter & Brown's Apple, grown in the south somerset parish of Haselbury Plucknett. Fermented with Metschnikowia pulcherrima, partly in burgundy and in rum barrels. The label was drawn in 1916, as a fantasy journey, looking forward to a brave new world, after the first world war.
This natural fruit wine is made exclusively from quince, hand picked in orchards on the banks of the river Brue in Somerset. The quince's rose-like floral aroma and unique tartness make a truly distinctive, full flavoured drink with a long fruity finish. Acidic and tart it goes well with strong cheese or fatty meat.
A mixed case of our most popular bottles: one 75cl bottle of Pilton 2022 one 75cl bottle of Tamoshanta 2022 one 75cl bottle of Road Trip 2020 one 75cl bottle of Matts Bike 2021 one 75cl bottle of Pomme Pomme 2021 one 75cl bottle of Stray Dog Café 2022 all mixed cases have savings off the per bottle prices
Enter the labyrinth - a full flavoured farmhouse cider. The second of this series, the daedalus blend is built around smooth one year matured traditional orchard blend, which delivers gentle tannins and confident maturity. To this we have layered in mature Tremlett's Bitter to bring robust astringency. The blend is completed with just enough natural apple sweetness from our classic orchard blend keeved cider. Unfiltered, undiluted, cloudy, still, no sugar or artificial sweetener.