Somerset grown blackcurrants were fermented on-the-flesh with an inoculation of cider yeast. After fermentation, the pulp was pressed off and the juice aged in ex-Tamoshanta barrels for six months.

The sharp blackcurrant wine was then blended with naturally sweet new season keeved cider and dry-hopped for an extra layer of flavour.

Ripe red fruits, sour currants and some real cider tannins.