For more than 200 years the Monks of Ampleforth Abbey in North Yorkshire have been growing apples and using them to make this brandy. Fermentation occurs on site, using champagne yeasts. After distillation it is matured for at least five years in oak casks, recitified with our own spring water, and pure pear juice is added before being hand bottled and labelled. The result is a dry, elegant and highly fragranced digestif.
Today, with more than 2,500 trees growing over 10 acres, the Ampleforth Abbey Orchard is one of the largest commercial orchards in the North of England.
A succession of more than 50 varieties of apple ripen naturally between August and January in our traditionally managed orchards. Our full juice cider is crafted from a blend of dessert and culinary apples, pressed in our own Cider Mill where it is fermented and matured for eight months. Why not come and see the Orchard in bloom and find out more about our hand crafted drinks production? We run regular tours throughout the summer months and can arrange a bespoke tour for larger groups.
More often than not on our Orchard tours you will meet Tim Saxby, our Orchard Manager who brews our cider and has a wealth of knowledge about cider brewing and apple varieties.
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