Thought to date from at least medieval times, cyser is made from the fermented juice of apples and honey. Rarely seen these days, we couldn't resist the opportunity to make some when we were offered honey by our friend Sam of Alon Mêl meadery.

On the nose the honey abounds and instantly transports you to the wild Welsh coast where bees forage nectar from the purple heather during August through to October. In the mouth the heather's smokeytaste is still there but balanced by the light acidity of Binet Rouge, a Normandy apple variety of great repute. The fruit is harvested by hand from two trees planted in Duffryn orchard, a wonderful place that we have been gradually restoring since 2018.