For more than 200 years the monks of Ampleforth Abbey in North Yorkshire have been growing apples in the monastery orchard. Although the monks help with picking the apples and overseeing the finances much of the cider production is overseen by Cameron Smith and his team. Today with more than 2,000 apple trees spread over five acres, the Ampleforth Abbey Orchard is one of the largest commercial orchards in the north of England. The orchard boasts more than 40 varieties of apple which means that different varieties will be ready at different times of the year providing fresh apples from August to January.
This slightly sparkling cider is made from an unusual and unique blend of eating and cooking apples which are pressed in Ampleforth Abbey’s own cider mill. The juice is stored in massive vats where it is fermented and matured for eight months.