Owner Jessica Deathe uses 100% juice, often from a unique species of Welsh pear and apples producing locally distinctive perry or cider. The unique qualities and taste are qualities that are lost in mass production. Jessica Deathe has been making cider and perry at her Monmouthshire farm for many years, trading under the name Three Saints. She is fortunate to have an ancient pear orchard on her farm, which inspired her to research the history of perry and to research traditional methods of producing it so that it could produce something with its own unique character.
