Unlike the last pet nat cider I posted which was heavy on the mineral flavours this one is more balanced. A little bit of everything one would find in the spectrum of dry cider flavours. Mostly tart with some bitter and mineral notes and a splash of olive that I tend to attribute to Spanish ciders. It’s rather “more-ish” as they’d say in these parts. More apple on the nose than the tongue and truly delectable to any cider lover. Scotland knows what’s up and is very much leading the world in natural ciders as far as I’m aware.
buckulus
This one might be sold in the Highlands but it’s actually made in Kent. Historically Kentish cider use more acid rich eating apples compared to the more tannin driven cider apples found in Herefordshire/Gloucestershire/Somerset, so that’ll be where the tartness comes from.
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Unlike the last pet nat cider I posted which was heavy on the mineral flavours this one is more balanced. A little bit of everything one would find in the spectrum of dry cider flavours. Mostly tart with some bitter and mineral notes and a splash of olive that I tend to attribute to Spanish ciders. It’s rather “more-ish” as they’d say in these parts. More apple on the nose than the tongue and truly delectable to any cider lover. Scotland knows what’s up and is very much leading the world in natural ciders as far as I’m aware.
This one might be sold in the Highlands but it’s actually made in Kent. Historically Kentish cider use more acid rich eating apples compared to the more tannin driven cider apples found in Herefordshire/Gloucestershire/Somerset, so that’ll be where the tartness comes from.