Chewy and earthy with a rustic quality, and an extra astringency from the tannins.
In 1728, Clement Chevallier planted the first large-scale cyder orchards in Suffolk. Clement nurtured his trees, then pressed and blended his apples, pioneering a new standard for British fine cyder. Almost 300 years on, we're still producing unparalleled cyder at the original Aspall Cyder House.
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