Pilton Cider – Pilton: Fresh bittersweet cider apples are partially fermented to produce a naturally medium cider without sweetening or pasteurisation.
Wild yeasts, cold cellars and the low nutrient orchards of Pilton are all key elements in the process.
Light and refreshing, it is best served chilled, as an aperitif or with food.
Click here to Pilton Cider – Pilton
Pilton Cider – Solstice: A naturally sweet keeved cider made from bittersweet cider apples harvested late, on the winter solstice.
Slowly fermented with wild yeasts, it is bottled on the Spring equinox and released on the Summer solstice.
Bursting with natural fruit flavours, Solstice is great served chilled, as an aperitif or with dessert.
Click here to Pilton Cider – Solstice
Pilton Cider – Tamoshanta: A fruity keeved cider, partially fermented in oak barrels.
Keeving and initial fermentation takes place in large vats but on Burns Night the young cider is transferred to Scotch whisky barrels to finish and mature.
Medium sweet with smokey vanilla tannin, Tamoshanta is great served chilled, with Somerset Cheddar.
Click here to Pilton Cider – Tamoshanta