Back in the marmalade season, we caramelised Seville oranges in a masonry oven. They were roasted over ash logs, with juniper berries and branches of fresh bay and rosemary. The softened fruit was then macerated for two weeks, fermented with natural cider yeast and matured in Jamaican rum casks, before finally being blended with our naturally sweet keeved cider.
Charred spice and sticky marmalade on the nose. Bright citrus acidity and cider tannins play together on the palate. Luscious bitterness and fruity keeved sweetness are balanced on the long finish.
Sparkling Sweet Bitter Orange Co-Ferment