Keeving* and initial fermentation takes place in large vats but, on Burns Night, the young cider is transferred to Scotch whisky oak barrels to finish fermentation and mature.
*Keeving is an artisan cider-making technique used to create a natural cider without sweetening or pasteurisation. Wild yeasts, cool cellars and low nutrient orchards are all key elements in the process. Only 100% fresh pressed cider apples are used, no sugar, no water, and nothing else.
This wonderfully appley, spicy, fruity style of still cider resonates in the mouth with a tang of whisky and smoky vanilla oak tannins that reverberate long after the mouthful has been swallowed.
Unsurprisingly this cider goes magnificently well with a wedge of aged unpasteurised Somerset Cheddar. However, also consider a lemon cardamom pudding with Greek yoghurt, and for a savoury match try with lamb biryani where the resonant spices match the tang of whisky without dominating.