One of the most important cider apples taken in a new direction by the simple act of fermentation in an oak cask. A practice used by British cidermakers for hundreds of years; a tool to aid in the expression of flavour and development of tannin. A smooth, full bodied bittersweet apple that has a heart of apricot and buttery pastry that dissolves in the mouth into a leathery, spicy finish that is cushioned by an ounce of smoke and a touch of oak.
