Perry’s have been making award winning craft ciders since 1920 when William Churchill acquired the family farm and started making cider as a side line to his blacksmiths business. Much of the techniques and current ethos came from these early family cider makers and they still ferment their ciders in exactly the same way and continue to use the two hydraulic presses installed by them in the 50’s. These presses have squeezed over 7 million pints of cider each. Today the company is still run by the Perry family with George overseeing the day to day running of the company and cider production.
Perry’s farmhouse cider is styled on traditional Somerset farmhouse ciders. They follow four important rules: natural ferments using ‘wild yeast’, small batch techniques, 100% juice and of course using only traditional bittersweet and bitter sharp apple varieties.
The resulting cider produces a lightly sparkling dry cider, matured in wood and left unfiltered for a more authentic taste.