Naughton Cider

Scottish cider still feels slightly unexpected to some people, which is strange given the country grows excellent apples and already has a national obsession with fermentation. Naughton Cider are helping correct that oversight rather beautifully.

Founded by Peter Crawford in Fife, the cidery focuses heavily on traditional method cider made with patience, proper fruit and a level of detail more commonly associated with sparkling wine. Which makes sense because Crawford previously worked extensively in the wine trade, particularly with Champagne.

The ciders themselves lean elegant, structured and quietly complex. Fine bubbles, bright acidity and proper tannin all feature heavily, with orchard fruit, citrus peel and lightly savoury notes appearing throughout the range. Some bottlings feel remarkably close to grower Champagne stylistically, just with apples replacing grapes.

Fife’s cooler climate helps enormously here. Slow ripening preserves freshness naturally, while careful blending and long lees ageing build texture underneath. These aren’t sticky pub ciders or aggressively funky natural cider experiments. More polished, food-friendly and beautifully restrained.

What makes Naughton particularly enjoyable is that the cider still feels joyful despite all the technical care involved. Serious enough for wine people, approachable enough for everyone else. Usually the sweet spot.