This is the same juice as in the Bollhayes Dry Cider but it has been slightly (and literally only slightly) sweetened with a small amount of sugar to create this medium/medium dry still cider. It has been made using the same apples (Yarlington Mill, Dabinett, Browns, Kingston Black, Chisel Jersey and Bramley) as go into their famous bottle fermented 'cousins', but only undergoing the single fermentation. Wild yeasts are used for the fermentation. The resulting cider is complex and develops well within the glass, and is excellent with food – especially cured meats and cheeses. The cider is a bright straw colour, with a fresh, clean, spicy floral aroma and a long, clean, full, crisp flavour.
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 used in their ciders. 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)
