Copyright 2006: B. United International Inc., All rights reserved.
"A traditional farmhouse cider and perry, all made from local old fashioned types of apples and pears. No additives of any kind. Made in oak barrels and left to mature until ready to drink, all the ciders are still as they would have been in the olden days. We aim to make cider as it would have been done hundreds of years ago, to the modern way and without spoiling it.."
Picture: The cider mill.
Once described as a forest of fruit trees, Herefordshire is known for its cider and perry. Many farms still have their orchards, the main concentrations are in the area around Much Marcle, between Tenbury Wells and Bromyard, in valleys of the Severn and Avon and the Malvern Hills.
Moorhampton Park Farm is still (also) a very traditional farm on which Denis' father and uncle still work. Both businesses co-exist on the very same site. Denis grows much of his own fruit on the family property orchard though sources some from other growers, some trees on private property. Annual production 2002: 6000 gallons; all bottling of 750ml format is done on site by hand. As of early 2003, Denis was putting in a very attractive Welcome Center as well as a cozy, separate tasting room.
Picture: Gwatkin gets an average of 3 "turns" from each of his spirit barrels used for maturation. He buys barrels from the Scotch whiskey and other spirit trades. He never knows which distillery they came from and often how much residual Scotch is left in the barrel!
Fermentation conducted solely by yeasts found naturally on the apple skins. These wild yeasts are very distinctive to each cidermaking area (Gloucestershire, Herefordshire, Somerset and Devon) and thus define the character of the ciders produced there and of which cider apples thrive.
