Showing 265–276 of 276 results
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.
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.
Skippy’s Scrumpy is a dry traditional straw-pressed cider from vintage Devon apples.
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.
Sweet Maid in Devon is a sweet, crystal clear Normandy style cider.
Roger Wilkins and his family have been producing proper traditional cider from their farm in Mudgley for generations.
This hazy, smooth, oak matured cider is CAMRA award winning.
Roger Wilkins and his family have been producing proper traditional cider from their farm in Mudgley for generations.
This hazy, smooth, oak matured cider is CAMRA award winning.
It all started in 1916, where Sam Inch started to make cider here at Western Barn in Winkleigh. Times were hard and apples were paid in lieu of a salary. A glut and tumbling prices meant Sam needed to recognise the potential in his only asset, so he borrowed the necessary equipment and made some cider- two hogshead which eventually found their way into the cellars of the White Hart Inn.
Word of mouth was, and still is a powerful marketing agent. It was not long before other public houses were carrying Sam Inch’s cider. In 1952 Inch’s Cider was first poured into bottles; the distribution network was expanding through Eggesford station.
In January 1999 The Winkleigh Cider Company was born. Cider making has gone back to it roots to produce proper ciders and Scrumpies and is now named “Sam’s Cider”. The 4 remaining 100 year old oak vats, now take pride of place here at Winkleigh Cider Company, as well as all its history.
A medium dry, premium scrumpy. Bright with wine-like characteristics.
It all started in 1916, where Sam Inch started to make cider here at Western Barn in Winkleigh. Times were hard and apples were paid in lieu of a salary. A glut and tumbling prices meant Sam needed to recognise the potential in his only asset, so he borrowed the necessary equipment and made some cider- two hogshead which eventually found their way into the cellars of the White Hart Inn.
Word of mouth was, and still is a powerful marketing agent. It was not long before other public houses were carrying Sam Inch’s cider. In 1952 Inch’s Cider was first poured into bottles; the distribution network was expanding through Eggesford station.
In January 1999 The Winkleigh Cider Company was born. Cider making has gone back to it roots to produce proper ciders and Scrumpies and is now named “Sam’s Cider”. The 4 remaining 100 year old oak vats, now take pride of place here at Winkleigh Cider Company, as well as all its history.
Sam’s Cloudy Crush is a fresh, invigorating and palate-pleasing naturally cloudy cider.
It all started in 1916, where Sam Inch started to make cider here at Western Barn in Winkleigh. Times were hard and apples were paid in lieu of a salary. A glut and tumbling prices meant Sam needed to recognise the potential in his only asset, so he borrowed the necessary equipment and made some cider- two hogshead which eventually found their way into the cellars of the White Hart Inn.
Word of mouth was, and still is a powerful marketing agent. It was not long before other public houses were carrying Sam Inch’s cider. In 1952 Inch’s Cider was first poured into bottles; the distribution network was expanding through Eggesford station.
In January 1999 The Winkleigh Cider Company was born. Cider making has gone back to it roots to produce proper ciders and Scrumpies and is now named “Sam’s Cider”. The 4 remaining 100 year old oak vats, now take pride of place here at Winkleigh Cider Company, as well as all its history.
This cider is a dry, full bodied traditional Devon. Made from locally sourced apples.
It all started in 1916, where Sam Inch started to make cider here at Western Barn in Winkleigh. Times were hard and apples were paid in lieu of a salary. A glut and tumbling prices meant Sam needed to recognise the potential in his only asset, so he borrowed the necessary equipment and made some cider- two hogshead which eventually found their way into the cellars of the White Hart Inn.
Word of mouth was, and still is a powerful marketing agent. It was not long before other public houses were carrying Sam Inch’s cider. In 1952 Inch’s Cider was first poured into bottles; the distribution network was expanding through Eggesford station.
In January 1999 The Winkleigh Cider Company was born. Cider making has gone back to it roots to produce proper ciders and Scrumpies and is now named “Sam’s Cider”. The 4 remaining 100 year old oak vats, now take pride of place here at Winkleigh Cider Company, as well as all its history.
This cider is a medium, full bodied traditional Devon. Made from locally sourced apples.
It all started in 1916, where Sam Inch started to make cider here at Western Barn in Winkleigh. Times were hard and apples were paid in lieu of a salary. A glut and tumbling prices meant Sam needed to recognise the potential in his only asset, so he borrowed the necessary equipment and made some cider- two hogshead which eventually found their way into the cellars of the White Hart Inn.
Word of mouth was, and still is a powerful marketing agent. It was not long before other public houses were carrying Sam Inch’s cider. In 1952 Inch’s Cider was first poured into bottles; the distribution network was expanding through Eggesford station.
In January 1999 The Winkleigh Cider Company was born. Cider making has gone back to it roots to produce proper ciders and Scrumpies and is now named “Sam’s Cider”. The 4 remaining 100 year old oak vats, now take pride of place here at Winkleigh Cider Company, as well as all its history.
This cider is a sweet, full bodied traditional Devon one made from locally sourced apples.
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