Aspall Suffolk Cyder has only ever been made with 100% apple juice. For eight generations, the use of concentrates and glucose syrups to stretch fermentations has never been part of the Aspall philosophy and continues to be a complete anathema to the family.
Made with the finest raw materials and with painstaking care and attention to detail, cyder is one of the finest drinks available and deserves recognition as such.
The recipes for Aspall’s unique blend of bittersweet and culinary apples have been handed down and developed through the generations to produce the super premium product that it is today. In the process, many different blends of fruit have been experimented with; from astringent heavy tannin cider apples such as Medaille d’Or, through to dessert and culinary fruit like Cox and Bramley. During this process it became evident that no single apple carried the necessary constituent properties to give a truly well-balanced cider – Cox was light and delicate but lacked depth; Bramley had strong apple esthers on the nose but was too sharp to drink; and Medaille d’Or and other traditional ‘bittersweet’ varieties had bundles of character, but were too overpowering.