Sam Nightingale, the inspiration behind this our first cider made from Egremont Russet, is a friend and fine, Kent-based cider maker. We love the way this cider has turned out and hope he does too!
We took perfect fruit and pressed it straight into a white Burgundy barrel. We thought long and hard about yeast, and carefully selected a strain of cultured yeast rather than going wild. Once through its ferment, we tasted and tasted and when we thought the time right, bottled straight from barrel, unfiltered and with no SO2. Simple techniques, complex outcome.
It’s aromatic and fruity on the nose, the nuttiness of the Russet coming through. In the mouth it’s soft and creamy, with vanilla, melon, kiwi, lime blossom and fennel and it ends with a lovely white pepper note, reminiscent of Austria’s dry Grüner Veltliners.
Soft, bloomy cheeses and classic fish recipes would be wonderful with this.
Enjoy cool. Responsibly. Gluten free. Vegan friendly. No added sulphites