Single varietal of locally grown Katy apples, wild fermented and barrel aged. These days a fairly well known apple for ciders described as “crisp and refreshing”.
Ryan wanted to explore the fruitier, juicier aspects of the apple which are strongest in the lovely red skins. To this end I macerated the milled apples for 4 weeks before pressing the juice off into a neutral cider cask to ferment naturally outdoors over our extraordinarily baltic winter.
This extended skin contact has deepened the colour and left it cloudy like fresh pressed juice, nose wise we’re back into Haribo supermix sweeties, specifically the jelly hearts and red crocodiles. It drinks like fresh juice.
6.5% / 75cl