We’re third generation fruit farmers and the custodians of Gibbet Oak Farm, based in beautiful Tenterden, which is known as the 'Jewel of the Weald'.
We’ve been here nearly 40 years and we’re passionate about nature and our orchards. As cider makers, the health of our trees and the quality of our fruit is paramount.
We work with the indigenous wild yeasts, which come from the orchard, the fruit skin and core, and on our equipment. We believe that this gives us the best expression of the fruit, resulting in ciders that showcase vintage and terroir–the story from branch to glass.
Step 1: Harvest
We pick our Apples from early September and this is the start of our ‘cider year’. We start pressing our fruit while it's at its best.
We choose exactly how we want to blend the fermented ciders for the most delicious and interesting results. Our fermentations can take anything from three weeks to six months.
Step 2: Maturation
Maturing and blending are the next steps in the process and this is where the real artistry comes into play. Our ciders can take from 6 months to several years to mature. Making sure the mix is just right using dessert and culinary apples creates the real character of our signature ciders. Fruit-forward results are always the aim.
Step 3: Packaging
Once we’re delighted with a final blend, we package our ciders into bottles, cans, kegs and bag-in-box to ensure we have the right product for drinkers!