We love the Borders, but we won’t hear a word said against the West Country: that’s where Phil served his cidermaking apprenticeship. The apples for this cider are raised and pressed for us at North Down Farm, a small grower in the deliciously-named village of Haselbury Plucknett, South Somerset. French-heritage bittersweets – including Dabinett, Vilberie and Michelin – bring plenty of tannin, while Harry Masters and Coates Jersey varieties add sugar and a hint of tangerine. Fermented with Champagne yeast in oak barrels, they yield a medium cider with a nice dry finish at 6% abv.
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