This keeved cider rests on the shoulders of older trees (at least 30 years) in grazed or mown Herefordshire orchards. Tom trusts the fruit is the best for keeving, which is a technique to produce slower fermenting and potentially naturally sweet ciders. The varietals are mixed cider apples but Sheep's Nose, Yarlington Mill, Michelin, Dabinett are key.
Rich in apple sugars and a tannic backbone, with just enough acidity, to keep this very fruity tasting. Full mouthfeel but wonderfully clean and moreish.