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Cider apples wild fermented and aged in freshly emptied Pommeau barrels. Dry, textured farmhouse cider against a sumptuous background of apple brandy.
Apples: Yarlington Mill, Kingston Black, Major, Sweet Coppin Yeasts: Wild yeasts Aged: 10 months in oak Residual Sugar: 13.2g/l Serve: Cellar temp. (10 - 13°C)