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Perry's Cider

'It's still the same as it has been for the last 90 years - to produce the very best Somerset Ciders with 100% apple juice, and with as little intervention from ourselves and nasty ingredients as possible.

We also strive to push the boundaries of craft cider - producing free thinking ciders with depth of flavour using only the simplest and purest of means..........'

c-&-c-faintest.png

Perry's Cider

'It's still the same as it has been for the last 90 years - to produce the very best Somerset Ciders with 100% apple juice, and with as little intervention from ourselves and nasty ingredients as possible.

We also strive to push the boundaries of craft cider - producing free thinking ciders with depth of flavour using only the simplest and purest of means..........'

c-&-c-faintest.png

Perry's Cider

'It's still the same as it has been for the last 90 years - to produce the very best Somerset Ciders with 100% apple juice, and with as little intervention from ourselves and nasty ingredients as possible.

We also strive to push the boundaries of craft cider - producing free thinking ciders with depth of flavour using only the simplest and purest of means..........'

c-&-c-faintest.png

FOLLOW US

Cork & Crown - Cider Merchants

CONTACT:

chris@corkandcrown.co.uk

+44 (0)7947 165587

- 5% ABV

- Medium Sweet

- 750ml

- Sparkling/Pet Nat

- Devon

Smith Hayne Special Reserve 2022 750ml

£14.95

Watch Chris try this cider HERE.

'This is a version of Reserve produced in the best years and is a blend of keeved and non-keeved cider, the proportions varying year by year, and is Pétillant Naturel. It is drier than the Reserve but still carries some keeved cider sweetness balancing the tannic structure and acidity.

KEEVING is a technique used to emphasise the fruity qualities of a cider and produce a slow fermentation that ensures residual natural sweetness without the addition of sugar or other sweetners. It requires the apple pulp to be macerated for 24 hours before pressing and then after pressing, calcium and an enzyme (pectin esterase) are added to the juice producing a natural fining.

Apple varieties: Dabinett 29%, Yarlington Mill 27%, Browns 19%, Michelin 15%, Stembridge Cluster 5%, Fillbarrel 5%.

Apples grown and hand-harvested at Smith Hayne from unsprayed orchards - Spontaneous wild ferment - Minimal sulphur at press - Aged in neutral oak & stainless steel - Hand bottled after 6 months under crown cap'.

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