Showing 25–36 of 42 results
A 100% whole juice cider from apples that are hand-picked, hand sorted, hand-pressed and fermented with yeast time and patience.
Limited edition! Medium Sussex cider barrel-aged in Bourbon casks.
Our classic, clear draught cider is a traditional blend of cider apple varieties. Our best seller and a true staple of any cider offering.
Sheppy’s produce a fine, naturally cloudy cider, Orchard Dew is medium in sweetness, with a crisp refreshing taste.
Born out of a passion for making cider in the best possible way, combined with belief in the quality of Scottish produce, and asking ‘why not?’, came Thistly Cross Cider; Scotland’s award winning farmhouse ciders. Established as a collaboration between farmer, Ian Rennie, and artist-turned-cidermaker, Peter Stuart, in 2008, Thistly Cross has gained a reputation for making ciders that people rave about.
Based at the Cider Shed on South Belton Farm, in the heart of the East Lothian countryside, they are involved in every aspect of making their award-winning Scottish farmhouse cider. From pressing the Scottish apples and strawberries, to achieving the smooth, balanced Thistly Cross flavour by fermenting with Champagne yeast then maturing for six months; they’ve invested at every step of the cider-making process, from apple to cider.
A still clear golden, smooth, medium dry Scottish cider matured for 6 months to give balance, smoothness and a full fruit flavour. A refreshing smooth classic farmhouse cider made with a blend of Scottish apples.
Born out of a passion for making cider in the best possible way, combined with belief in the quality of Scottish produce, and asking ‘why not?’, came Thistly Cross Cider; Scotland’s award winning farmhouse ciders. Established as a collaboration between farmer, Ian Rennie, and artist-turned-cidermaker, Peter Stuart, in 2008, Thistly Cross has gained a reputation for making ciders that people rave about.
Based at the Cider Shed on South Belton Farm, in the heart of the East Lothian countryside, they are involved in every aspect of making their award-winning Scottish farmhouse cider. From pressing the Scottish apples and strawberries, to achieving the smooth, balanced Thistly Cross flavour by fermenting with Champagne yeast then maturing for six months; they’ve invested at every step of the cider-making process, from apple to cider.
Matured for 6 months in ex-Glen Moray (previously Glenglassaugh Distillery) whisky casks this is a dry and subtle cider. Infused with the mellow, vanilla oak of the cask, this is a refreshing, complex drink to be savoured.
The UFO is a medium cloudy bittersweet made from Stembridge Jersey, Improved Dove and Bulmers NormanWell apples – well balanced and full of flavour.
Tim Wale, was born in Tutts Clump, a small hamlet in the village of Bradfield, which lies roughly half way between the towns of Reading and Newbury in West Berkshire. This is where he started making cider in 2006, hence the name. He is married to Catherine and has five daughters, Marie, Sarah, Joanne, Lucy and Rachel who help out with the business.
This medium/dry Real Cider is handmade from a variety of eating, cooking and crab apples, mainly from within West Berkshire. This is our award-winning Traditional Farmhouse Cider with the addition of mulling spices. Best served warm by heating in a saucepan or microwave but don’t boil. Made from 100% juice with no added water.
Tim Wale, was born in Tutts Clump, a small hamlet in the village of Bradfield, which lies roughly half way between the towns of Reading and Newbury in West Berkshire. This is where he started making cider in 2006, hence the name. He is married to Catherine and has five daughters, Marie, Sarah, Joanne, Lucy and Rachel who help out with the business.
This medium/dry Real Perry is handmade from a variety of pears mainly from within West Berkshire. This crisp, refreshing Perry may be enjoyed on any occasion to accompany a meal, or on its own. Made from 100% juice with no added water. Perry is the correct term for fermented pear juice, not “Pear Cider”.
Tim Wale was born in Tutts Clump, a small hamlet in the village of Bradfield, which lies roughly half way between the towns of Reading and Newbury in West Berkshire. This is where he started making cider in 2006, hence the name. He is married to Catherine and has five daughters, Marie, Sarah, Joanne, Lucy and Rachel who help out with the business.
An award winning medium dry cider made from a variety of eating, cooking and crab apples mainly from within West Berkshire. All Tutts Clump Ciders and Perry are 100% full juice, contain no sugar and are not filtered, carbonated or pasteurised and comply with CAMRA’s definition of REAL Cider and Perry. All the bottled products are bottle conditioned (which gives a nice sparkle) and are suitable for vegetarians and vegans.
Ben started making cider in 2010 using handpicked local apples from his farm and bolstered by some others from surrounding independent growers around Longburton in North Dorset who truly care about quality and reputation.
Twisted Desert Dry is a dry farmhouse rich in tannins with bittersweet flavour
Ben started making cider in 2010 using handpicked local apples from his farm and bolstered by some others from surrounding independent growers around Longburton in North Dorset who truly care about quality and reputation.
Wild Orchard is a sweet farmhouse cider – rich, fruity and a full apple taste.
Mark Venton’s methods of producing cider are as traditional as they get in Devon. Devon cider apples, natural yeast from the apples and orchards, a crusher, a twin screw oak press, barley straw and oak barrels are all that they use, just as they did when cider was made to supply farms and their workers over the centuries.
Apple Vice is a medium, fruity straw pressed from vintage Devon apples.
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