Cider and Perry

Cider and perry made with the same attention to fruit, fermentation and balance more often associated with wine. From traditional farmhouse cider and bottle-conditioned perry to wild fermentation and low-intervention styles, these are drinks shaped by orchard character, acidity and texture rather than sweetness alone.

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Cider and perry are some of the oldest traditional drinks in Britain, produced through the fermentation of apples and pears using techniques that often sit closer to wine than beer. From still farmhouse cider and bottle-conditioned perry to wild fermentation, pét-nat-inspired cider and modern mixed culture releases, the category covers a huge range of styles shaped by fruit variety, orchard management and fermentation method.

Perry, produced from traditional perry pear varieties, has especially deep roots in Herefordshire, Gloucestershire and Worcestershire, where old orchards continue to produce some of the most distinctive and food-friendly fermented drinks in the UK. Alongside cider apples rich in tannin and acidity, these heritage fruit varieties contribute texture, structure and complexity that differ significantly from sweeter commercial cider styles.

Our range focuses on producers making characterful cider and perry with freshness, balance and individuality, from traditional West Country farmhouse cider to naturally fermented and lower-intervention styles that often appeal as much to wine drinkers as beer drinkers. Many of the producers work with spontaneous fermentation, minimal sulphur and careful orchard management to highlight fruit character and regional identity.

Expect sharp acidity, tannin, orchard fruit, funk and savoury complexity alongside beautifully food-friendly structure. Alongside classic dry cider and sparkling perry, the collection also includes bottles influenced by natural wine, lambic and mixed fermentation culture, often with pét-nat-like texture and vibrant freshness.

Whether you're looking for traditional farmhouse cider, bottle-conditioned perry or more experimental orchard fermentation, these are some of the most expressive and versatile fermented drinks being made in Britain today.

Frequently Asked Questions

What is cider?

Cider is a fermented alcoholic drink made primarily from apple juice, produced in a similar way to wine rather than beer.

What is perry?

Perry is a fermented alcoholic drink made from pear juice, produced using a process very similar to cider but using pears instead of apples.

What is the difference between cider and perry?

The main difference is the fruit used: cider is made from apples, while perry is made from pears.

What does cider taste like?

Cider typically ranges from dry and crisp to sweet and fruity, often showing apple acidity, orchard fruit character and sometimes tannic structure depending on the apples used.

What does perry taste like?

Perry is usually lighter, more floral and delicately fruity than cider, often with soft pear notes and a naturally refreshing finish.

Is cider more like beer or wine?

Cider is made using a fermentation process similar to wine production rather than brewing beer, despite often being grouped alongside beer in bars and shops.

Is perry the same as pear cider?

No. While “pear cider” is sometimes used commercially, traditional perry specifically refers to drinks made from designated perry pears and has its own established identity.

Are cider and perry always alcoholic?

Cider and perry are typically alcoholic due to fermentation, although non-alcoholic versions are also produced by removing or preventing fermentation.

What food pairs well with cider?

Cider pairs well with pork dishes, roast chicken, cheeses, charcuterie and fried foods due to its acidity and refreshing character.

What food pairs well with perry?

Perry pairs well with lighter dishes such as seafood, salads, soft cheeses and lightly spiced foods, thanks to its delicate fruit profile.