This traditional method perry from Bollhayes Cider is made with pears from their own orchard. White gold with fine bubbles in appearance with a caramelised pear and fresh sawn ash aroma. It tastes just like how you remember pear drops tasting, delicate but full-flavoured, and lasting well on the palate.
Bollhayes Cider was established in 1988 by Alex Hill and his late wife Bee. They planted their cider orchard then and now it produces most of the cider apples and pery pears used in their ciders and perry. To say that Alex Hill takes cider making seriously is something of an understatement. He has a scientist’s attention to cleanliness and detail; an artist’s search for the complexity, interest and truth from a palette of flavours, and these combine to produce prize winning ciders.
His intention is that you should enjoy his passion…..drink Bollhayes with pleasure, with friends, with something lovely to eat, with a sigh of relief at the end of the day, in celebration, in your garden on a warm summer’s evening or around a December fire with winter cheeses and proper bread.
Their bottle fermented cider in particular “…..is worthy of comparison with the finest French wines” (Andrew Barr-Sunday Times magazine)