Description
From gnarly old trees in a hundred-year old hill top orchard, they handpicked a quarter ton of Shropshire Prune damsons. To capture the wonderful aromatics, they carbonically macerated these along with some Thorn and Hendre Huffcap perry Pears for four weeks, before pressing them and running the juice into barrels to ferment spontaneously.
An incredibly attractive and astonishingly aromatic , sparkling fruit bomb – summer pudding in a glass!