A special selection by Tom Oliver (master cidermaker) of 6x750ml bottles in association with Cider Hub.

This cidermakers selection will be current, eclectic and unavailable anywhere else as a 6 pack.

Create your own mixed case, selecting the quantities you'd like of each variety at checkout.

Bushel + Peck The Gribble (Yarlington Mill single variety cider) with its rich, sumptuous flavours would be a good companion to slow-cooked stews and casseroles, or to sip (generously) with full-flavoured cheese. We suggest you drink this it at ambient temperature so you can savour all that Yarlington Mill apples have to offer. Wild fermented, bottle conditioned, 6.5% ABV

Dabinette: Dabinett SVC, medium cider, 6.5% ABV

The Colonel: Ashmead’s Kernel SVC

The Colonel: Ashmead’s Kernel SVC, cask matured, bottle conditioned

The Dapper Apple: Brown’s SVC

Bristle: single city (Bristol) dry cider

Chedworth Gold; single village (Chedworth) cider, bottle conditioned

Delicious, Golden: Golden Delicious SVC, bottle conditioned

Create your own mixed case, selecting the quantities you'd like of each variety at checkout.

Most of our 750ml Bottle Conditioned and Pétillant Naturel ciders are wild fermented and some are aged in old bourbon barrels. Typically, we’ll make between 150 - 400 bottles of each Limited Edition.   Bushel + Peck The Gribble (Yarlington Mill single variety cider) with its rich, sumptuous flavours would be a good companion to slow-cooked stews and casseroles, or to sip (generously) with full-flavoured cheese. We suggest you drink this it at ambient temperature so you can savour all that Yarlington Mill apples have to offer. Wild fermented, bottle conditioned, 6.5% ABV

Bushel + Peck Dabinett: Dabinett single variety cider; wild fermented, bottle conditioned, 6.0% ABV

Bushel + Peck The Privateer: Kingston Black single variety cider; wild fermented, pétillant naturel, 6.4% ABV

Bushel + Peck The Dapper Apple: Brown’s single variety cider; wild fermented, pétillant naturel, 6.0% ABV

Bushel + Peck The Juggler: Balls’ Bittersweet single variety cider; wild fermented, bottle conditioned, 5.6% ABV

Bushel + Peck The Colonel: Ashmead’s Kernel single variety cider; wild fermented, cask matured, bottle conditioned, 7.8% ABV

Bushel + Peck Cambridge Quoining (and friends); Gloucestershire heritage apples; Wild Fermented, Oak Matured, Bottle Conditioned. 7.0% ABV

Bushel + Peck The Avenue: Thorn & Barland perry; wild fermented, bottle conditioned, 5.5% ABV

Our table cider and perry. Create your own mixed case, selecting the quantities you'd like of each variety at checkout.

Bushel + Peck The Gribble (Yarlington Mill single variety cider) with its rich, sumptuous flavours would be a good companion to slow-cooked stews and casseroles, or to sip (generously) with full-flavoured cheese. We suggest you drink this it at ambient temperature so you can savour all that Yarlington Mill apples have to offer.

Bushel + Peck Courtesan (Painted Lady single variety perry)

Both perries are light, bright and breezy, with the natural sweetness of pears balanced with some acidity. Neither has great tannic “oomph” but both are - in our humble opinion - excellent table perries.

Bushel + Peck Pathfinder (blended perry made with early season perry pears)

“Pathfinder” is so called as it’s made with the first pears we pick, all from one orchard in Great Washbourne, in the very north of Gloucestershire, mere metres away from Worcestershire. “Courtesan” is a single variety perry, made from an attractive - and quite rare - pear called Painted Lady, all the fruit picked form a single tree in an orchard just a mile outside Winchcombe, our home town.

Sheppy's Gold Medal Heritage Cider

A joining of worlds. Ross on Wye’s Dabinett, fermented in Kentucky oak barrels, with its aromatic vanilla, gentle and complex tannins, melded with Nightingale’s Bramley, with bracing acidity and delicious green sourness. We tried a dozen blends, but this one tells a story of East and West, of Kentish and Herefordian cidermaking. Minimum order of 6 bottles.

7.4% ABV SPARKLING DRY CIDER 2019 VINTAGE

WE’RE DELIGHTED TO INTRODUCE THREE EXCITING CIDERS ACROSS TWO NEW SERIES, FLEDGLING AND SATAKIELI.

THE SATAKIELI SERIES CELEBRATES THE RICHLY COMPLEX AND VERSATILE CHARACTERISTICS OF CIDER. EXPECT THE UNEXPECTED. ‘SATAKIELI’ IS THE FINNISH WORD FOR NIGHTINGALE. IT LITERALLY TRANSLATES AS ‘ONE HUNDRED TONGUES’, WHICH PERFECTLY DESCRIBES THE BEAUTIFUL AND DIVERSE SONG OF OUR NAMESAKE SONG BIRD. SATAKIELI NO.1 IS A STILL, DRY AND MYSTERIOUS CIDER. THE DISTINCT AROMA OF DISCOVERY APPLES LEADS, FOLLOWED BY THE WINE-LIKE EMBRACE OF EGREMONT RUSSET AND BRAMLEY. IT FINISHES WITH GORGEOUS SMOKINESS AND UMAMI, COURTESY OF THE HUMBLE CRAB APPLE. THIS IS A CIDER TO SAVOUR, TO ENJOY AROUND A WOOD FIRE ON A CHILLY WINTER’S NIGHT, YET CAN EQUALLY STAND UP TO A ROAST. SERVE AT CELLAR TEMPERATURE.

FLEDGLING NO.1 IS A BLEND OF TWO APPLES, FALSTAFF AND BRAMLEY, BOTH GROWN AT GIBBET OAK FARM. FALSTAFF BRINGS TROPICAL AND RED FRUIT NOTES TO THE BLEND, WHICH IS BALANCED WITH THE BRIGHT CITRUS CHARACTER AND ACIDITY OF BRAMLEY TO MAKE A DELICIOUS YOUTHFUL AND AROMATIC DRY CIDER. SERVE LIGHTLY CHILLED, BUT NOT COLD. 6.3% ABV | FALSTAFF AND BRAMLEY CIDER | 2020 VINTAGE THE FLEDGLING SERIES SHOWCASES CIDER MADE USING THE ANCESTRAL, OR PÉT-NAT (PÉTILLANT NATURAL), METHOD. THIS INVOLVES BOTTLING BEFORE THE END OF PRIMARY FERMENTATION, ALLOWING THE PROCESS TO COMPLETE IN THE BOTTLE ITSELF. THE YEAR 2020 WAS AN INCREDIBLE VINTAGE FOR CIDER AND WE WERE COMPELLED TO BOTTLE TWO OF OUR CIDERS USING THE PÉT-NAT PROCESS.

Fledgling No.2 is a single variety cider made with Red Love apples, a unique red-fleshed apple grown at Gibbet Oak Farm. This cider has aromas of sweet red apples and berries and a flavour profile similar to a dry, acidic white wine. Serve lightly chilled, but not cold. 6.4% ABV | Single variety Red Love cider | 2020 vintage The Fledgling series showcases cider made using the ancestral, or pét-nat (pétillant natural), method. This involves bottling before the end of primary fermentation, allowing the process to complete in the bottle itself. The year 2020 was an incredible vintage for cider and we were compelled to bottle two of our ciders using the pét-nat process.