"Ciidre Bouché is created using the traditional method of the Pays d'Auge. Full of fruit and freshness, the taste reveals the aromas of apples and citrus with finesse ("cidre bouché" is a generic term for traditional cider, literally "cider under cork")." Made with organic apples.

Cider made with different varieties (at least 20) of old trees growing in a "stony" soil. Lots of potential to age in a cellar.

Vintage hand crafted apple sparkling wine from fresh farm pressed traditional Estonian juice apples. Wild yeast used for primary fermentation. Bottle fermented for at least six months according to traditional method.

"A classic bottle fermented sparkling wine made of fresh apples, flowering quince and local honey. A festive drink with strong nordic character."

Hand crafted medium sweet cider flavoured with in-house brewed mix of natural cinnamon, cardamom and nutmeg. Bottle fermented for at least six months according to traditional method, then disgorged and flavoured.

Medium Dry Cider fermented with wild yeasts and matured with fresh black currants.

Vintage hand crafted medium dry cider from fresh farm pressed traditional Estonian juice apples. Wild yeast used for primary fermentation. Bottle fermented for at least six months according to traditional method.

Naturally fermented in oak barrels.

Medium Dry Cider fermented with wild yeasts and matured with fresh black currants.

Farmhouse cider made with Jonagold, Boskoop and Sterappel/reinette étoilée aged for two months in Whiskey barrels.

Naturally fermented in oak barrels.

"Apple cider, made from fruits grown in the gardens and orchards of the North-West region. It has noticeable tannin and pronounced sourness." Bottled in December 2020, BB December 2021

"Spontaneous Farmhouse Cider made from Apples and Pears of local field orchard. Fermented in oak and cherry wood barrels for six months. Harvest of 2020."

"Spontaneous Farmhouse Cider made from 60% Apples and 40% Pears of local orchard. Fermented in oak barrels for six months. Harvest of 2020."

"Spontaneous Farmhouse Cider made from 60% Apples and 40% quince of local field orchards. Fresh, fruity and with a pronounced acidity. Varieties : Belle de Boskoop, Winterglockenapfel, Portugieser and Konstantinopeler. Fermented in oak barrels for seven months. Harvest of 2020."

Spontaneous fermented cider aged with blackcurrants.

"Barrel aged apple cider with raspberries"

Farmhouse cider made with Jonagold, Boskoop and Sterappel/reinette étoilé and further aged with cherries.

Pecan apples, Maple, Tolosa

Mulled Apple wine (needs to be warmed before drinking)

Rhubarb & apple cider

Spontaneous fermented cider aged for 9 months in red wine barrels and matured with blackberries.

Spontaneous fermented cider aged for 9 months in red wine barrels and matured with blueberries.