Made from heritage apples grown in the walled gardens of Castle Fraser, Cluny, Forbes, Gordon, Fyvie, at Haddo, Pitmedden, and Pluscarden Abbey.
This cider is delightfully fresh, complex and well-rounded, made using the artisan process of keeving, then bottle fermented for 18 months using the Champagne method, giving this bottle its unforgettable taste.
This is not cider, this is seidear.
the wee Scottish cider company
Uncork this bottle to celebrate Scottish apple bounty. Sip your way through secluded walled gardens and forgotten orchards. The time honoured artisan method of keeving is rounded by fermentation in the bottle – Méthode Champenoise. This uniquely Scottish bubbly boasts honeycrisp flavour and yellow undertones. Serve chilled as an aperitif or for your special occasion. This is not cider, this is seidear.