Rupert Nicholson the cider maker at Shepherd's Hill has created this wonderful cider from Egremont Russets apples and a small selection of other orchard table culinary apples like Cox & Bramley. The ciders underwent natural fermentations in the ambient temperatures of the Kent countryside, a portion of the blend here was transferred to Bourbon barrels once there was a visible fermentation under way.

Sufficient ageing period has developed a lovely autolysis character and a gentle second fermentation in bottle gives a fine beading of small bubbles. Nose closed initially, then develops as cider opens up. Bourbon barrel influences give toasty, coconut, autolytic aromas at first and then flavours of peach and tropical fruit notes of pineapple.