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the nation’s best cherries. Share with three different cider makers, giving them free rein to co-ferment with apples and/or pears.To create what they will with it. No conferring. So what happened?

Trying to capture the essence of the entire fruit, the cherries were sent whole into a stainless-steel tank to undergo carbonic maceration. Later they pressed the cherries with similar amount of perry pears, fermenting the juice spontaneously in barrel before bottling it as a pet nat.

Flavours are of all the fruit, everything from the stalk to the stone, like a sessionable eau de vie! It’s vibrant red so you think it’s all cherry, but the perry pears are there lending tannins, some unfermentable sugars and a fleshy, creaminess to the drink. 750ml. 6%. Less