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Wilding Cider, Kingston Black

Wilding Cider, Kingston Black



Wilding Cider has emerged as one of the very best fine cider makers in the country, producing ciders of real quality that perfectly capture their terroir. 

A brilliant blend of the Kingston Black apple harvested from four different orchards, each bringing their own character to the finished article. 

Making Kingston Black is a labour of love, the apples drop over a long season and are a magnet for birds, so the team have to make multiple visits to each tree over about five weeks: usually six or seven trips. 

The result is a pure expression of the variety: rich and complex with typically Kingston Black aromas of apple pie, toffee apple and orchard floor.

This cider is naturally sweet with fruity acidity and well balanced tannins.

Perfect to sip whilst enjoying crackers and soft cheese.

75cl 4.3% ABV

Store in a cool dry place and drink by use by. 


We farm in harmony with nature, using regenerative farming techniques to nurture our countryside. By supporting us you are helping us to sustain 25 small-scale farming families.

Our Mission

Speedy Delivery

We offer speedy next day delivery in our 100% recyclable packaging. There is a minimum order value of £30 for all orders. We deliver to the whole of the UK, including the Scottish Highlands and Channel Islands.

Delivery Information

Unrivalled Quality

We have received the countries highest accolades including; BBC 4 Food & Farming Best Producer, The Telegraph's Best Butcher, The Independent's Best Meat Box, Great Taste Top 50 Best Food Products.



Wilding are orchard cider makers and farmers, based in Chew Magna, North Somerset. They grow mostly Somerset cider apple varieties in traditional orchards, managing them in a careful organic way. After some years of hobby cider making they went full time in 2018 and scaled up production to 6,500 litres with fruit from their own 4.5 acre orchard and three other orchards around Somerset.

Fruit is picked from the ground in the old way, let mature and fully ripen before pressing, and then fermented gently and slowly with wild yeasts, no sulphites and plenty of time.