Our farmhouse cider is styled on traditional Somerset farmhouse ciders. We follow four important rules: natural ferments using ‘wild yeast’, small batch techniques, 100% juice and of course using only traditional bittersweet and bitter sharp apple varieties.
The resulting cider produces a lightly sparkling medium cider, left unfiltered for a more authentic taste.
Here at Perry’s it’s all about taking the very best apples and turning them into naturally delicious and complex ciders. That’s why we care as much about what doesn’t go into our ciders as what does. So we choose not to add crazy flavours such as Rhubarb, Mango and Pineapple, in fact if it hasn’t seen a Somerset orchard its not going in. We also refuse to add concentrated juices, flavours and colourings. It’s also why all our ciders are naturally fermented using only Somerset apples, small batch techniques, 100% juice and nearly 100 years of know how all on site.
ITS ALL ABOUT THEM APPLES We’re totally obsessed with apples, that’s why we grow 70% of all our apples in our own orchards, and source the remaining apples from local Somerset farms. It also means if it didn’t come from an orchard it doesn’t go into our ciders.
INGREDIENTS Without the best ingredients you can’t make the best ciders. That’s why we insist on 100% fermented juice in all our ciders from only Bitter Sweet and Bitter Sharp apple varieties.
PROVENANCE As well as growing and sourcing all our apples in Somerset we also press ferment, mature, blend, bottle and keg on site. How’s that for provenance? Somerset has some of the best growing conditions in the world so why wouldn’t we take advantage of this?