The Chevallier family has lived at Aspall Hall Farm in Suffolk for over two centuries. Clement Chevallier inherited the grand hall and its surrounding land from his cousin and he set about making cider, which was unknown in Suffolk back then. His cider making continued throughout the generations, even though some of his successors had other interests as well. The 4th generation of Chevalliers, Temple, was an astronomer and made his mark by having a crater on the moon named after the family. J.B. Chevallier, the 6th generation, was a keen sportsman. He played in 4 FA Cup finals, and won two of them. Aspall is now occupied by brothers Barry and Henry Chevallier. They've certainly done their bit to keep the family proud. Since 2000, they've won over 20 awards for their apple juices, cyders and vinegars. One of their accolades was winning the World's Best Cider in 2008.
This organic cyder was created in honour of Aspall founder, Clement Chevallier. This is the sort of bittersweet tipple he would have sipped in his day, back in the early 1700s. The Chevalliers are still running the show on the Suffolk apple farm, Britain's oldest surviving organic orchard. The eight generation, brothers Barry and Henry now hold the reins and are in charge of making this historic cyder (spelled with a 'y' instead of 'i' because that's the way their great, great grandfather did it).
The cyder has an attractive golden colour; a marked fruity aroma of traditional bittersweet cider apple, with floral and spicy overtones. The palate is rich, initially full and slightly sweet, with good balancing acidity and a pronounced astringency followed by a very long dry finish.
This superb cyder goes well with strong cheddars, blue stilton and pungent, ripe French cheeses.
English Apples (100%)
ABV: 7%
Nutritional Information per 100g/ml
Energy (kJ): 247.0
Energy (kcal): 60.0
Protein (g): <0.1
Carbohydrate (g): 3.10
Fat (g): <0.1
Consume same day once opened. Best drunk cold.