There is something abvout Ashton Bitter. As a tree, it isn't great - it can't grow taller than about fifteen feet before it loses its leader and grows in circles. As an apple, it can be slow to ripen because of the aforementioned habit. And as a cider, it can be a challenge: big strong tannins with powerful astrigency. But if you press it at just the right moment, if you ferment in barrel, utilising micro-oxygenation through the wood, and if you wait, with patience, for the cider to grow and build over time. If you do all that, then eighteen months later, you have a fine, fine cider.