Only juices from locally grown varieties of traditional cider apples and perry pears are used to produce cider in Worcestershire.
Method of production
Fruit is pressed to obtain the juice. Sugar content and acidity is adjusted as required. The juice is fermented naturally or using cider yeast for a period of up to 3 months. The cider is then racked off and matured for up to 6 months. Product is then filtered, centrifuged and or clarified.