Vagrant Cider

Cornwall has plenty of cider, but Vagrant sits firmly at the wilder, more orchard-driven end of the spectrum.

Working with heritage apples, seedling fruit and wild fermentation, the project focuses on minimal-intervention cider that feels closely tied to the landscape it comes from. The emphasis is very much on fruit, orchard character and natural fermentation rather than polishing everything into uniformity.

Many of the ciders are made from unusual or rediscovered varieties, including fruit sourced from old orchards scattered across Cornwall. Wild yeast plays a major role, helping create ciders with texture, acidity, tannin and a slightly untamed energy that feels far removed from mass-market cider.

The flavour profiles often lean dry and structured. Coastal influence, heritage fruit and careful orchard management all contribute layers of freshness and complexity. These are ciders that behave much more like agricultural products than manufactured drinks.

Cornwall has become one of the most interesting regions in Britain for modern cider making. Vagrant remains one of the producers helping push that conversation forward.