Lawrence’s farm pressed dry cider is fermented to completely dry before maturing for at least 8 months to develop its full robust flavour. This produces a traditional dry cider. In the autumn the apples are harvested by hand to ensure only the best fruit is used. All the fruit comes from local Somerset orchards, including their own trees, the Cider is then matured in Oak barrels the influence of the Oak on Cider creates a stronger deeper flavour.
Dry traditional farm pressed cider.