Percentage: 6.5% ABV | Units: 3.7 per Pint
Here at Worley’s our main philosophy is that the best cider allows the fruit to do the talking.
All our ciders are made from fresh-pressed cider apple juice, once a year at apple harvest time. Using very high levels of apple juice is an approach only used by craft makers of traditional cider.
We always allow all our ciders to ferment at the cool ambient temperatures of autumn and winter, using only the natural yeasts found in and on the fruit and in the fermenting environment. This approach leads to complex but mellow flavours with maximum fruity tastes and aromas. It’s a bit of a gamble using wild yeasts as things don’t always go according to plan, which is why the larger makers don’t do it, but the results are well worth the risk in our opinion.
To make the best cider you need to use the best fruit at the peak of its ripeness. All the apples we use are the finest vintage cider apple varieties from the sun-drenched orchards of south Somerset. We use anywhere up to 16 different varieties, which we aim to blend into a decent cider before pressing. Then we do another round of blending once the different ciders have matured, which usually takes place in late May.