Here at Easterton Cider, in rural Aberdeenshire, we produce a range of small-batch, dry full-juice craft ciders. Currently, we produce between 1,500 to 2,500 litres a year. Our ciders are cold-fermented, long matured, and unfiltered. They’re generally bottle-conditioned for light carbonation.

We press the apples in our rack and cloth press. It’s hard work, but the juice yield is high, and the longer pressing process allows the pomace to gently oxidise, giving greater richness of colour and depth of flavour to the finished ciders.

We also give the ciders time to fully mature before going to market — generally, there’s a minimum of 18 months between pressing and sales. Like wine, our cider continues to develop in bottle for several years.