The Newt in Somerset

The Newt in Somerset cyders are made with 100% apple juice, using slow cold fermentation to release the residual sweetness of this humble fruit. They really are incredible quality and some will change your views on Cider forever! (Try The Winston and come back to me).

At The Newt, they celebrate every aspect of their county’s signature crop; from the sapling to the tree, the fruit, its juice and the final stage: cyder. Around the time Hadspen House was built, the finest quality cyders were preferred to champagne by sniffy Somerset gentry who knew their tipple. People in our apple-growing regions consumed over a pint a day; at the time, this mildly alcoholic drink was safer than water. Everyone, including children, drank it – even at breakfast! Records show that the secondary fermentation process being used at this time - in glass bottles, sealed with corks - came well before French monk Dom Pierre Pérignon supposedly invented Champagne.