Behind the scenes of our Basque and Hereford ciders:
At Shacksbury Cider, we are inspired by the amazing cider traditions of the world. At Basque sagardoas, or cider houses, they pour cider directly from large chestnut barrels via the txotx and drink it alongside hearty foods, like grilled steak, cod, and chorizo a la sidra.
Chestnut barrels of cider at Petritegi.
The Basseria, or farmhouse, of our Basque cidermaker.
Handwoven baskets for harvesting apples in the fall.
From txotx to glass at Petritegi.
At the Petritegi Sagardoa, they serve three delicious entrêes along with the cider - steak, cod, and chorizo.
A bin of hand-picked cider apples at Dragon Orchard.
The Shacksbury blend in the hands of the cidermaker! From top left (clockwise): Ellis Bitter, Dabinett, Michelin, Somerset Redstreak, Brown's.
Norman Stanier driving their old faithful Super Dexta tractor.
Georgi building a cheese of Dabinette apples on the press, for our 2013 vintage.
The cheese being pressed - golden juice pouring out.
One of the tanks of our 2013 Hereford vintage.
Tank samples being tasted and checked.
Cider on a sunny day.
Our Hereford cidermaker, Simon Day, raising a glass in the orchard.
Inspired by the heritage of our hometown and the great ciders of the world, we want to take you back to theorchard, to celebrategreat peopleandvibrant traditions. Join us in our quest to discover true cider.