Both of us (Alex and Caroline) have been cider making for quite a while now, having planted our first cider apples in New Zealand in 2004. Since then, we have amassed a great deal of experience on growing cider trees and making cider under New Zealand conditions.
We moved onto our current orchard in 2007, and have been planting and grafting ever since. We soon outgrew our first apple press and cidery, and in 2012 we built a new cider barn and imported an apple juicing line from Europe. A second tank room followed the year after, and every inch is now full. We are driven by working to make our ciders ever better and on experimenting with new cider making techniques.
Alex Peckham is an uncompromising cidermaker whose ciders are driven by the ever changing variables in our cider orchard each year. We are increasingly making wild fermented ciders and experimenting with each of our 30 different cider varieties to truely understand how the apples showcase themselves as cider.
Our mission is to explore and show our loyal customers what cider can be, and we do this by experimenting with cidermaking techniques such as keeving, skin fermentation, wild fermentation, whole apple masceration, ageing and fermenting in oak barrels, whiskey barrels, bourbon barrels... as well as making fire ciders, ice ciders, and apple brandy.