Palmer's Upland Cyder

We are a small scale company making cyder and perry following the heritage of traditional methods with a bit of 21st century know-how to ensure a quality product is created. We pick fruit from unsprayed orchards and do not press the fruit until we think it is fully ripe. My fruit is mainly sourced from Monmouthshire and Powys but I sometimes stray over the border into Herefordshire and Gloucestershire to get fruit for the blends I want. The cyder shed and equipment used to make the cyder has been largely made by myself and each year I reinvest in something new to enhance the cyder making process.

We only ferment freshly pressed apple/pear juice and rely on the naturally occurring yeasts from the fruit to create unique flavours. Our cyder and perry change from year to year. The beauty of craft cyder making is you never know what you are going to end up with. It is not like the industrially produced cider that is the same each year. The flavours of our cyder and perry are dependent on several factors:

 Availability of fruit (some old orchards are biennial)

 Weather conditions while the fruit is developing

 The amount of sunshine affects the sugar levels in the fruit.

 Temperatures during fermentation


For these reasons some years a particular blend may end up sweet, medium or dry.



Miles travelled to market