We named our little company Dour for two reasons, to pay homage to the place (Aberdour, Fife) where our juice matured into cider and because the much loved Scottish descriptor for anything grim and gloomy felt especially fitting.

Established by Jack Arundell and Christian Masters. In their first vintage, Dour, aka. Jack Arundell and Christian Masters, collected almost three tonnes of ignored apples around Edinburgh and the surrounding area, and fermented the resulting juice in a shed in Aberdour, Fife. Their first hyper-limited release – a blend of 80% apples and 20% pears – was a resounding success. Despite the fact their inclusion was, most likely, a factor of necessity, the Perry aspect of the blend made their first bottling memorable. Two further releases from their inaugural vintage have only furthered excitement for the 2021 harvest.