All of our cider is made from 100% juice. Our orchards are all very old, and contain a mix of traditional cider apples. They are made up of predominantly Devonshire varieties such as Brown's apple, Sweet Alford and Tremletts Bitter.

The apple harvest begins in late September, and carries on through to early December. We pick the apples as they fall, this ensures that the apples are fully ripe and that all the sugars in the apple are fully developed.

After the apples are crushed and pressed the juice is pumped into fermentation tanks where it begins to ferment. We ensure there is a good clean fermentation by allowing the apples to ferment in their own yeasts and sugars. We add no extra sugar or manufactured yeasts, so our cider is a natural product.

The fermentation process can take anywhere up to 9 months, and once the juice has finished fermenting all of the natural sugars in the juice will have been converted to alcohol. At this point we pump the cider out of the tanks in which they have fermented into barrels and casks. This leaves behind the spent yeasts which will have settled in the bottom of the tanks and gives us a clear, crisp cider.

The cider is allowed to mature for a few months before it is ready, and can be left stored in barrels for up to two years.