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.
Two year barrel-aged blackcurrant, blended with sour-beer-aged dry cider and new season keeved cider. Super fruits in a barrel.
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.
Grape skin contact, keeved cider. Fresh juicey fruit upfront, with complex bold tannins for a long lasting finish, from both bittersweet apples and grapes. Guest blended by Martyn Goodwin-Sharman.
A super-smooth blend of mature Jonagold, with just a touch of funk and a dash of smoke on the finish; sweetened with our classic bittersweet keeved cider. The distinctive text-only label was created on a 1935 typewriter and features the exploits of the quick brown fox and the lazy dog as they enjoy cider and generally hang out at Cat's bar.
A smooth mellow keeved cider, made as our part of the One Juice project. One Juice is a series of five ciders, each fermented by a different cider-maker, from an equal share of the same juice. Full details here
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.
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.
Dry keeved cider, made to celebrate 10 years of cider-making. Blended from multiple tanks and barrels for complexity and balance. Complex, full-bodied, dry cider.
This cider is made from orchards that lie between the rivers Brue and Sheppey in Somerset. Crisp Jonagold brings fresh green apple flavours, whilst an orchard blend of bittersweet varieties bring tannic structure. The keeving process has been used to preserve a natural fruity sweetness.
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 mixed case of our most popular bottles: one 75cl bottle of Pilton 2020 one 75cl bottle of Tamoshanta 2019 one 75cl bottle of In Touch 2020 one 75cl bottle of One Juice 2019 one 75cl bottle of Pomme Pomme 2019 one 75cl bottle of Fox Dog Cat 2020 all mixed cases have savings off the per bottle prices