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many of which are native to Scotland. Each apple variety (within reason!) is vinified separately in both steel and oak barrels. All the oak barrels have had at least one vintage of Champagne in them before being used for the cider. The apple must stays on the lees for 10 months before being racked and blended to create a stunning expression of traditional method cider. A crystal clear and polished declaration of the brilliance of the humble apple. Tasting notes: Lemony nose with crushed sea salt, soft fudge and toast. Creamy front end with a crisp attack. Lovely sweet weight with an unctuous mid palate. Green apple, lemon rind and rich tea biscuit. Delicate texture with a lovely saline grip on the finish.

8.1% / 75cl Less