Drinks & Cordials · Tattenhall, Cheshire
Making since 2012 · @newtonbankorchard
Owen Roberts presses apples from a three-acre orchard on the family farm below the Peckforton Hills, planted by his grandfather with Cheshire varieties that never made it to the supermarkets. Juice is pressed and bottled within a day of picking; the cider ferments slowly through winter on wild yeasts, in a shed with no heating and no hurry.
Apples are hand-picked from October, milled through a scratter and pressed on a rack-and-cloth press the same day. Juice is gently pasteurised once and bottled; the cider ferments in old whisky barrels on the apples' own yeasts, unfined and unfiltered.
£7.50
The dry cider given a second ferment in the bottle, the way it's done in Normandy. Fine bubbles under a proper cork, with enough weight to stand in for fizz at a wedding table.
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