Traditional East Anglian Cider has always been made from sweet and sharp apples. We have been making this cider for over 30 years and over this time, our methods have changed very little. We've only ever used one simple ingredient - organic apples. These are pressed in the autumn, put into wooden whisky barrels and allowed to ferment, using only the wild yeasts present on the apple skins. When the fermentation has finished we are left with a fresh, dry and slightly sharp cider which, after continuing to mature over the winter months in barrels, also takes on some interesting oak characteristics.