We ferment this in oak barrels from a juice that’s 80% Somerset and 20% tropical. Pressing the pineapple ourselves keeps the pepperiness of the fresh fruit, which marries well with a dash of passion. The apples are the same bittersweet mix as our Hear No Evil cider, but we use a different Champagne yeast that ferments-out fully at 6% abv to leave a little sweetness. Tannin from the oak lends a warm colour and hints of leather and tobacco. The result: a medium cider with a soft edge but a grown-up flavour: you won’t confuse it with those Scandi fruit cider alcopops!
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