Kingston Black Cider 2025

£10.507.5% ABV

The first bottling from the 2025 harvest. Most 2025 batches only fermented slowly after pressing, but the Kingston Black was ready for bottling in early spring of 2026. It has a comforting amber colour with baked apple aromas and refreshing acidity, and medium tannins lead to a lingering dry aftertaste. Dry, still, 7.5%.

DryStill7.5% ABV

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ABV: 7.5%
Size: 750ml
Organic: Certified by the Soil Association
Vegan: Yes
Gluten: Gluten free
Sulphites: No added sulphites
Method: Wild fermented

The first bottling from the 2025 harvest. Most 2025 batches only fermented slowly after pressing, but the Kingston Black was ready for bottling in early spring of 2026.

It has a comforting amber colour with baked apple aromas and refreshing acidity. Coupled with medium tannins, this leads to a lingering dry aftertaste.

Kingston Black is a famous heritage variety, celebrated for its intricate and distinctive flavour. Once considered to make the best single variety cider, it is a challenging apple to grow — cropping is variable and we generally only have a sufficient harvest every other year.

Fermented only with the wild yeasts that live on the farm — we don't use pitched yeasts. We add no sulphites, although fermentation itself produces a modest amount. Some sediment is normal with our minimum intervention approach.

ABV: 7.5%
Size: 750ml
Organic: Certified by the Soil Association
Vegan: Yes
Gluten: Gluten free
Sulphites: No added sulphites
Method: Wild fermented

The first bottling from the 2025 harvest. Most 2025 batches only fermented slowly after pressing, but the Kingston Black was ready for bottling in early spring of 2026.

It has a comforting amber colour with baked apple aromas and refreshing acidity. Coupled with medium tannins, this leads to a lingering dry aftertaste.

Kingston Black is a famous heritage variety, celebrated for its intricate and distinctive flavour. Once considered to make the best single variety cider, it is a challenging apple to grow — cropping is variable and we generally only have a sufficient harvest every other year.

Fermented only with the wild yeasts that live on the farm — we don't use pitched yeasts. We add no sulphites, although fermentation itself produces a modest amount. Some sediment is normal with our minimum intervention approach.