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Apples from Oast Farm’s first ever cider crop were pressed directly into these casks and allowed to wild ferment and age for 6 months. The ciders were bottled unblended and unsweetened, showcasing the minimal intervention nature of this series perfectly.
Smokey peat and tannin dominate throughout, with a nutty finish. Oaky and dry as can be, backed up by a full, satisfying body and richness.