A refreshing fruity cider, made fom Brown's Apple, with just enough of our naturally sweet keeved cider.

Brown's Apple is actually rosy red and was discovered in Devon by Mr Brown, in the late 1800s. It produces a fresh sharp cider, with a distinctive strawberry character.

5.0% abv | crisp

A varietal blend of Stoke Red with a small amount of Michelin to soften up the acidity. Fermented and matured in second fill Irish whisky barrels, this gives a very apple forward, fruit filled medium sparkling apple cider at 5.2%. 

Sweetness: ⬤ Medium

The foundation of the Prove It blend are barrels from 2023 that have been in the barrel rooms “lean to” since the juice was pressed back in the late autumn of 2023.

508-1/23 was a Dabinett/Michelin blend with 10% Foxwhelp in first fill Irish whisky barrel

508-5/23 was a the same Dabinett/Michelin blend but in a second fill white wine barrel

56/23, 57/23 and 58/23 are all a blend and in first fill Irish whisky barrels.

Blended together they give a really rich, ripe red apple chewy and full in the mouth, with a soft coat of vanilla and oak and the vibrant lick of the spirit barrel and the zing of Foxwhelp.

Overtime the gravity had dropped to .098 which required a small amount of residual sugar to bring it up to the the top end of dry in terms of sweetness.

This was filtered, bottled, carbonated by our prosecco carbonator and pasteurised.

THAT WAS THE CIDER BUT BELOW IS THE REAL REASON FOR PROVE IT – BRETT ST CLAIR’S APPLE CIDER DOUGHNUTS AND HERE IS THE RECIPE FOR YOUR DELIGHT AND GLUTON.

The recipe is made with Townsend Discovery juice (as that’s what I’ve had to hand, but any aromatic, forceful apple juice should work).

Pre-ferment:

250g strong flour

250g apple juice

5g fresh yeast

Mixed together and then cold proved (in the fridge) overnight

Dough:

All the pre ferment

750g strong flour

400g apple juice

20g fresh yeast

60g panela sugar

20g sea salt

1/2 tsp ground cinnamon

1/2 tsp ground nutmeg

1/2 tsp ground mixed spice

1/4 tsp ground cloves

125g browned butter

Sugar for rolling

The dough is mixed in three stages. First the ferment, flour, apple juice and yeast worked to full development, before adding the salt and sugar and then finally the browned butter and spices. The dough then has a short prove at room temperature before spending the night in the fridge to slow prove.

In the morning the dough is lightly rolled out and cut with a doughnut cutter before another prove (around an hour). Finally they’re fried in rapeseed oil at 190 degrees c (around 4-5 minutes). Drained and rolled in sugar while still warm.

A tropical fruit bomb, Winnal's Longdon is a pear that originated just a dozen miles away from our farm around 1790, and is named for its first propagator, Mr Winnal! Although we only started working with this pear in 2022, it has rapidly become one of our very favourite varieties. The perry is zingy with big citrus flavours of kiwi and lime, immensly refreshing and one of our favourite new varieties. Crucially, the variety appears to be resistant to fireblight, and so we highly encourage further planting of this heritage pear.

A testament to the value of good friends. After fireblight forced us to fell our own Gin Pear trees in 2021, Little Pomona let us know about a magical orchard that their friends, Dawn and Robin, had recently bought near Much Marcle. This perry is the result of that connection - together we spent a day alongside us handpicking these precious pears; then halved the bounty and each took them home to ferment. This is a classic Gin Pear flavour; gloriously elderflowery with light pear notes, with rather robust astringency owing to the very wet summer of 2023!

Description: A captivating blend of late season cider bittersweet apples slowly matured in whisky casks to produce a dry complex cider

Sweetness: ⬤⬤ Medium Dry

Tasting Notes:

• Robust apple foundation

• Subtle vanilla undertones

• Gentle bourbon warmth

• Hints of oak and caramel

• Smooth, lingering finish

Pairs well with:

• Charcuterie boards

• Grilled pork dishes

• Aged cheddar

• Barbecue cuisine

Traditional Method dry Redstreak aged in the bottle - full of flavour with structured tannins with Smokey flavours - from the 2022 harvest 

Herefordshire's finest bittersweet apples, Oh To Mantle is a sparkling cider that captures the essence of traditional craft cidermaking. Carefully crafted using a sublime blend of heritage apple varieties including Yarlington Mill, Michelin (Bisquet), and Ashton Brown Jersey, this 6% ABV cider is a testament to Oliver's Fine Cider's commitment to exceptional local produce.

Sweetness: ⬤⬤ Medium Dry

Tasting Notes:

• Complex apple character with earthy undertones

• Crisp and bright sparkling texture

• Subtle tannic structure

• Hints of orchard fruits and gentle apple blossom

Pairs well with:

• Mature cheddar cheese

• Charcuterie boards

• Roast pork

• Autumnal game dishes

A collaborative masterpiece that brings together two legendary cider makers - Ross-on-Wye and Nightingale - Imagine two cider maestros shaking hands over a blend that captures the wild, untamed spirit of classic English cidermaking.

Sweetness: ⬤ Dry

Tasting Notes:

• Sharp, bold Foxwhelp apple character

• Crisp, tannic backbone

• Hints of green apple and wild countryside

• Subtle earthy undertones

• Complex, layered apple expression

Pairs well with:

• Mature cheddar cheese

• Charcuterie boards

• Roast pork

• Rustic game dishes

The super tasty cider is made by soaking regent grape skins in fermenting cider for six days. The skins are strained off and the cider allowed to referment and then mature for six months, before being blended with naturally sweet new season keeved cider.
Fresh juicy fruit upfront, with complex bold tannins for a long lasting finish, from both bittersweet apples and grapes. Guest blended by Martyn Goodwin-Sharman..

Sweetness: ⬤⬤ Medium

Tasting Notes:

• Crisp apple essence

• Subtle orchard fruit complexity

• Delicate tannic structure

• Bright, clean finish with a whisper of natural sweetness

Pairs well with:

• Creamy blue cheese

• Roast pork

• Charcuterie boards

• Spicy Asian cuisine

Born from traditional keeving methods and lovingly matured in Scotch whisky barrels, this cider is a testament to the art of barrel aging and complex flavor development.

Sweetness: ⬤⬤⬤⬤ Medium Sweet

Tasting Notes:

• Initial hit of warm allspice

• Creamy vanilla undertones

• Gentle oak and whisky-inspired smokiness

• Soft apple fruitiness

• Delicate tannin structure

• Hints of raisin and caramel

Pairs well with:

• Somerset Cheddar

• Charcuterie boards

• Roasted poultry

• Autumn evening conversations

Fine Perry !! An alternative to champagne

Crafted with meticulous care from carefully selected perry pears, this sparkling libation is the sophisticated cousin of your average cider. Burrow Hill, masters of the orchard arts, have transformed humble pears into a sophisticated, effervescent experience that whispers of Somerset's rich agricultural heritage.

Sweetness: ⬤ Dry

Tasting Notes:

• Crisp and clean palate

• Delicate pear essence

• Subtle mineral undertones

• Bright, refreshing finish

• Elegant effervescence

Pairs well with:

• Creamy soft cheeses

• Charcuterie boards

• Light seafood dishes

• Salads with goat cheese

• Afternoon picnics