Our aim is to produce the very best still craft cider.

Unlike large commercial brands, Long Mynd Cider only uses cider apples. The cider apples are milled, pressed then over winter they ferment with their own wild yeasts converting the sugar to alcohol. This takes up to six months. There’s never any rush.

After fermentation our cider is conditioned in Scotch whisky barrels before going into the dispensing tanks.

We use our own apples and at least three other local varieties to create a unique flavour and taste.

We think our French Sambron press is the only one in the UK. Made in 1958, it was towed between farms and the owner was paid in juice.