Pilton Tamoshanta 75cl
Keeving and initial fermentation takes place in large vats but, on Burns Night, the young cider is transferred to Scotch whisky oak barrels to finish fermentation and mature.
Artisan producers at the heart of Somerset’s cider-land making whole juice sparkling cider by the old English method of keeving. Keeving is an artisan cider-making technique used to create a natural cider without sweetening or pasteurisation. Wild yeasts, cool cellars and low nutrient orchards are all key elements in the process. Only 100% fresh pressed cider apples are used, no sugar, no water, and nothing else. Apples are collected from traditional cider orchards in and around the parish of Pilton and slowly fermented for six months in Pilton’s cool Victorian cellar before bottling.