Fruit collected almost entirely from Hollow Ash orchards and blended at pressing in the following proportions:
| Perthyr | 8 | 40% |
| Tom Putt | 7 | 35% |
| Cherry Norman | 4 | 20% |
| Katy | 1 | 5% |
The standard trees are planted 30 feet apart to create a traditional orchard and the fruit is unsprayed to encourage nature to thrive.
Fermentation record
This cider was fermented in a small batch of 200 litres, from full juice, using wild yeasts that occur naturally in the fruit and on the press. We use the pét-nat method to give a natural sparkle, that is, the juice is bottled before fermentation is complete so some CO2 is produced in the bottle.
Unfiltered and unpasteurised.
| Date | SG | Notes |
| 5 Oct 2021 | 1.048 | Pressed 206 litres |
| 24 Feb 2022 | 0.999 | Bottled Abv 6% |
Tasting notes
Dry crisp cider with vanilla overtones.