Every year we search the region for the best drinks from artisan producers. For 2019, by popular demand, we’ve increased low and no alcohol options, added more dietary info – vegan, vegetarian and organic etc – and introduced new craft ales, ciders & spirits.
Every drink is taste tested by the whole team (sorry, no jobs available!) and Sheppy’s scored a unanimous yes so went straight onto our list. We love the way they do things. And the results! Here’s why, in their own words…
Real Cider Takes Time. 200 years.
We are one of the oldest cider making families in the world with a proud history that goes back more than 200 years.
Today, under the watchful eye of David Sheppy, our sixth generation Master of Cider, we continue to champion the same traditional methods, using our rare crafting skills to produce the Sheppy’s range of award-winning and world class premium craft ciders.
True to Our Roots.
With over 90 acres of cider orchards – some of which are over 100 years old – the Sheppy’s cider farm is where we grow the finest Somerset cider apples. From Dabinett to the revered bittersharp Kingston Black apple, we grow over 30 varieties of cider apples here on our farm.
Our organic orchards are maintained to Soil Association accreditation standards. As part of our guardianship of these ancient trees we maintain the delicate farm ecosystem that surrounds them the hedgerow management and encouraging wildlife to flourish.
Working with Nature.
During pressing season, any waste water from washing the apples is fed in to a carefully cultivated Wetland Ecosystem Treatment (WET) system of reedbeds and swales. This means that waste water is naturally purified and oxygenated by passing through wetlands that also encourage a multitude of animals, bird and plant species to flourish. We’re pleased to say our WET system is even home to a colony of snipe and plenty of other wildlife.
A Wilder Cider.
We only ever use natural wild yeasts to ferment our ciders. It’s nature’s way of turning our pure Somerset apple juice in to something truly special.
Wild yeast fermenting is an integral part of the Sheppy’s Cider crafting process – we allow the naturally occurring yeasts to ferment our raw juice over a period of 1 to 2 months before blending takes place.
During the warmer months our herd of pedigree Longhorn cattle graze beneath our century-old standard orchard, which naturally keeps the grass low and manageable.