A cider to spark a revolution.
The Cox apples have been macerated like red wine with its skins for about two weeks. The “free”-run juice of this fermentation forms “Cider revolution” and the more tannic re-pressed juice goes into “Pulp 2018”. The pears have been fermented out dry and left with flor like fino sherry for a couple of months to give the cider its salty intensity.
5.5% / 75cl