Kingston Black Bottle Fermented Sparkling Cider
Very dry, complex cider with a sharp fruit finish.
Made from legendary Kingston Black apples, one of the finest and rarest of all vintage cider apples. Using a traditional champenoise method the cider is matured in the bottle. The result is an elegant dry cider with tiny bubbles.
This cider works really well as an accompaniment to food.
70cl 8% abv
When your meat arrives simply pop it into your freezer.
When you have chosen what you would like to eat, drop your items, still in their individual packaging into cool water and wait for 15 minutes until they are fully thawed. Once fully thawed remove the packaging and get cooking.
You can also gently thaw any items by leaving them in the fridge or at room temperature.
We are lucky to be surrounded by incredible artisan producers, we have chosen a range of artisan products that meet our ethical and sustainability standards.Our Mission
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
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.Quality
About the producer
The farm sits among 180 acres of cider apple orchards at the base of Burrow Hill in Somerset. Here, cider has been pressed for over 200 years. In 1989 the Temperly family were granted the UK’s first ever full cider-distilling license and they have been distilling award winning cider into Somerset Cider Brandy ever since.
Pesticides are never used on the farm, which means the apples are smaller and tastier than those grown in orchards meant for industrial cider. In order to protect the local bee population the orchards are scattered with bee hotels and plant borders with the bees’ favourite foods. Instead of mowers sheep are used to graze the orchards until the apples start to fall in the autumn.
In the autumn over forty varieties of vintage cider apples such as Dabinett, Kingston Black, Stoke Red, Yarlington Mill and Harry Masters are harvested. By the spring the pure juice of the traditional cider is ready to drink.
Half of their cider is set aside for distilling in Josephine and Fifi, the families famous copper stills. The resulting clear spirit, known as Eau de Vie or ‘water of life’ is trickled into small oak casks to mature into brandy. It takes seven tons of apples to fill just one 500 litre barrel.
For the past thirty years the Temperly family have been reviving the ancient art of Somerset Cider Brandy production.