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.
UK law defines “cider” as containing at least 35% apple or pear juice, which may be from concentrate. Cheers! (or maybe not…..). This means that a cider maker in the UK can ferment apple concentrate, then add 65% water and flavour and colour and aroma and more, and none of this will appear on your label. Seidear is made from freshly pressed apples – we only add a wee drop of water to our whiskey, and only sometimes. Read Ryan’s brilliant blog Why should you care about juice content?