THE CIDER
A delicious, easy drinking dry sparkling cider made from handpicked apples, wild fermented with no added sulphites. Comprising 70% Michelin, Sweet Alford and Tremlets Bitter with 30% Grow bi- Nights, Cats Head and Lord of the Isles, this is a light, lively and refreshing cider, with crisp and zesty citrus notes finished with yellow nectarines. 
 
Seriously gluggable cider perfect for summer. Pairs with seafood, grilled white meat, salads and antipasti.

THE PEOPLE
Cameron was formerly Head Brewer at Brixton Brewery, so is very familiar with fermentation. In 2019 both he and Georgie left London to set out to learn how they could live a lower impact life, WWOOFing (volunteering on organic farms) around Europe and the UK in a self-converted van.

The conversion to cider came after reading about how orchards support soil health, biodiversity and wildlife; realising they could bring together Cameron’s brewing experience, with the desire to work with the seasons, the land, with a single raw ingredient and very little energy input to produce a delicious drink with so much incredible history and culture.
 
Orchards are great for biodiversity; the combination of fruit trees, the grassland floor, hedgerow boundaries and scrub mean they offer an array of habitats that add to the plant diversity to support a vast range of species. However, many have been scrubbed up and they are now considered an endangered habitat. Cam and Georgie's aim is to help protect and preserve these rare habitats and produce tasty, low impact ciders.

THE PLACE
Cornwall's cider tradition sits somewhat outside England's more famous "three counties" heartland (Gloucestershire, Herefordshire, Worcestershire) and the Somerset-Devon axis, but it has its own distinct character. Much of the county's historic planting was small-scale, done on farms rather than dedicated cider orchards, which is why many Cornish apple varieties serve dual or triple purposes, bred to cope with a harsh, windswept climate,  the striking name "Storm Goretti" reflects exactly that resilience. Today, growers and small cider makers are working to preserve and rediscover these heritage trees, often sourcing fruit from derelict orchards and lone trees found along hedgerows and scrubland rather than commercial plantations.