PRIOR'S TIPPLE

Using traditional, low-tech methods, Isaac Nixon has revived perries and ciders that have been enjoyed in the Cotswolds for centuries. Every autumn, the friends of Prior’s Tipple, based in the village of Stanway, meet before gathering fruit by hand from neglected orchards in the area. The apples, a combination of cider, dessert and culinary fruit, are collected from unsprayed trees, making the cider as pure and natural as possible.

No artificial ingredients are added at any stage of the cider making process – in fact, Isaac relies on the wild yeasts that exist naturally on the skins of the apples to begin the fermentation process; this is eventually taken over by the naturally occurring wild yeasts that exist on the cider making equipment and in the cider barn itself. This means that each batch of cider is completely unique. However, to ensure consistency in quality of the finished product, the ciders are left to mature for two years and undergo a second fermentation to smooth out any rough edges. The final blending process then produces a cider that is spot on in taste and flavour.

For more information visit: http://www.priorstipple.co.uk/

BEST SELLER:

Prior’s Tipple Medium Dry cider is a clear, sparkling cider that pairs well with pork, cheese and spicy foods

OUR FAVOURITE:

Prior’s Tipple Perry is a refreshing pear drink that is more like wine than cider and best served well chilled