About us..

We (Georgie and Cameron) make full juice, wild fermented cider in Cornwall following the same principles as natural wine. It's just apples and naturally occurring yeast, hand-picked, hand washed and fermented in ex wine barrels.

Our method of production involves minimum intervention requiring no chemical additions and minimal energy inputs. It means working with the seasons and their natural temperature fluctuations, having a long slow fermentation to create complex flavours and aromas.

Leaving behind our lives in London but bringing our experience - Cameron as Head Brewer at Brixton Brewery and Georgie in sustainability recruitment, we discovered the benefit orchards have on a healthy ecosystem and their importance in building resilience against climate change. This led to combining our passion for protecting essential, yet now endangered orchards, with our expertise to create a delicious low impact drink. The orchards we manage are chemical free and the pasture is mob grazed by our flock of Shropshire sheep. This short duration, high density grazing with a longer than usual recovery period means the grass can regenerate more quickly. This is a symbiotic relationship as the trees provide shelter and shade for the sheep, the sheep manage the pasture and help to build soil health and we produce two outputs from one piece of land.

Our aim is to help protect and preserve these endangered habitats and produce tasty, low impact ciders.