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Take a really good cider, infuse it with fresh elderflowers, and you have summer in a glass. Every spring, one of us spends six weeks handpicking wild elderflowers along local Moutere riverbanks to make this fragrant, floral, delicate cider.
Apples: Jonagold, Sturmer, Brown’s. Cox’s Orange, Kingston Black, Harry Master’s Jersey, Sweet Alford, Stoke Red, Northwood, Yarlington MillResidual sweetness: typically 16–19g/lServe: Serve Cold (4 - 7°C)