A PASSION FOR CIDER

In 1987, Barry and Sue Topp decided to turn their interest in cider making into a business. Since then, they have recreated the art of traditional cider production on Barry’s family’s forest smallholding. Today, using their own cider apples, together with fruit from traditional orchards, they press from October to December as the different varieties of apples become ripe. After fermentation, the cider is blended in freshly emptied whisky barrels to enhance the flavour.