We hope you enjoy the goodness of Batlow Road Cider, hand made at Wilgro orchard using our own apples. Our traditional process is totally natural. Wild yeasts on our apples convert the sugar in apple juice into alcohol, without any preservatives, additives or carbonation. Our ciders ferment in oak barrels, and is traditionally dry, giving a stronger cider with less residual sugar. This process can take three to six months depending on the local temperature. Our ciders are then strained, bottled and left to finish fermenting in the bottle before being pasteurised at low temperatures. We are also making some cherry cider, ice cider and plan to make some hopped cider, all from produce that we grow.

We have planted and grafted approximately 1250 Cider apple trees, including Kingston Black, Michelin, Dabinett, Bulmers Norman, Yarlington Mill, Brown Snout, Stoke Red, Somerset Redstreak, and Brown’s Apple varieties. We are grafting more of the old desert apple trees over to cider varieties and are looking forward to brewing traditional cider from dedicated cider apples.

This is a highly drinkable drop from Batlow Road Cider. It’s a little bit out of the ordinary, made from 70% apples and 30% cherries. This is not a sweet cider, instead, it’s more complex. And those 2.6 standard drinks have certainly left me with a warm Saturday glow. - Grace