Here you’ll find out a little about who we are and what we do. We’re passionate about our ciders and are sure you’ll understand why
Cider Apples and Perry Pears
Our range of Worcestershire Ciders and perries are only made from the juice of locally grown cider apples and perry pears. We press a mixture of bittersweet, bittersharp and sharp apples which are grown in standard orchards, that contain some of the older varieties of cider apples, and newer bush orchards, that contain predominantly Harry Masters Jersey and Dabinett bittersweets. This gives our cider more depth and adds distinctive and interesting flavours to the finished ciders.
We ferment the freshly pressed juice on wild yeasts and in some cases introduced champagne yeast. This process takes around 6 months and in Spring the ciders are racked and made ready for blending to make our finished range of draught and bottled ciders.
We grow Brandy and Morecroft perry pears in our orchard at Ombersley and are lucky enough to be able to source enough perry pears from other orchards to produce our Worcestershire perry. We blend the perry pears when they are pressed to make our Painted Lady and Worcestershire Perries. Occasionally there is enough of one variety to make single varietal perry. Look out for our Blakeney Red and Brandy single varietal perries at CAMRA beer festivals and The Plough in Worcester.
Maturation and Blending
After fermentation we rack our ciders into freshly emptied whisky barrels and stainless tanks for a further six months or more. This allows the cider to develop in flavour before it is blended to make our range of ciders.