Nine months after we extract the juice from our Herefordshire apples, most would consider it ready. But we prefer to wait a little longer – until it’s right. The two years we wait means the nose is stronger, the taste more refined, the finish more refreshing. The cider we end up with is one that's dry with a touch of sweetness. Crisp, yet slightly floral. Long, tart and delicately carbonated. Serve it chilled, always. A fluted beer or wine glass, preferably. With food, ideally.