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Unlike conventional cider production, our portfolio of cider relies on wild yeasts and bacteria, rather than the traditional Saccharomyces cerevisiae yeast used in most ciders. Wild yeasts and bacteria is naturally present in the environment, or sometimes added to the juice during the fermentation process.

Cider have a wide range of flavours and aromas, depending on the specific microorganisms used and the conditions in which they are allowed to ferment. These flavors and aromas can include notes of barnyard, earth, funk, and fruit, and can add complexity and depth to the cider.

Our ciders are produced using traditional, minimal interventionist cidermaking techniques, and are often made with locally sourced ingredients and indigenous yeasts and bacteria.

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