For more than 200 years the Benedictine monks of Ampleforth Abbey have been growing apples in the Abbey Orchards.. Primarily this was to feed the community and the school, but as the years went by and the trees developed the supply of apples started to overtake the demand.
Not to be wasteful, the monks tried their hand at cider production, which was a great way to increase the lifespan of the fruit. It turned out the monks weren’t that bad at making proper North Yorkshire Cider, so they decided to offer it to the public in order to generate revenue for the community.
Ampleforth Abbey Traditional Cider is a medium dry, unique and has an unusual blend without cider apples.