Many famous varieties of English cider apples are used to produce the cider which is slowly distilled before being aged for a year in virgin European oak barrels.
The spirit picks up spice and tannin from the barrel and naturally extracts sweetness and vanillin. In the glass the influence of both the vibrant cider apples and the oak barrels are clear with the golden colour, aromas of apple pie, vanilla and orchards and a lingering sweet finish. Great with a cheeseboard or fruit desserts. Makes a superb aperitif when 50ml is mixed with 25ml apple juice and shaken, before being topped up with 60ml sparkling wine and garnished with raspberries.