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We press during October and November using out own orchard apples together with true cider fruit from traditional cider orchards. After fermentation the cider is blended into freshly emptied whisky barrels to enhance the flavour. Although some single varieties of fruit (like the famed Kingston Black) will produce a fine cider without blending. Our aim is to produce an interesting draught cider that is free from artificial colouring and flavouring. See cider made the old fashioned way at the annual steam |
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