| Description |
Founded
1995 by James and Lucy Cassels in Shelford,
Cambridge where they experimented in cider
making with local cooking and eating apples
as a hobby. Realising that there was more
to the production of quality cider, they
invested time and money learning about
the intricacies of cider making. Over
the next years the reputation of Cassels
cider grew and the business developed
from a cottage industry to a going concern
with a reputation for reliable and high
quality product.
Initially
the cider was made from any available
apples but James quickly realised that
the unique properties of real cider
apples had a profound affect on quality
and strength. This lead to a philosophy
of sourcing unsprayed English apples
from small producers both local to Cambridge
and from the West Country. This policy
is still followed today and Cassels
cider prides itself on having no additives
nor pesticides in its stock apples.
The
company was sold in 2005 to Sinclair
Stevenson who has built the business
and expanded production and availability
while maintaining the good quality and
reputation of the cider. Cassels moved
from its historic home in Stapleford
to new premises in Harston just in time
for 2006's pressing season which commenced
in late September. The new premises
allow them to store the press and process
all the fruit inside rather outside
than in the rigours of a late English
autumn.
|
| Ciders |
A
naturally dry "real" cider,
hand-pressed and fermented in Cambridgeshire
by Sinclair Stevenson. Probably the
first commercially produced cider in
the history of Cambridgeshire. The cider
is made from only pure English apple
juice; no preservatives or additives
are used. The juice from West Country
cider apples is blended with local culinary
and dessert varieties. All the apples
come from unsprayed orchards and small
growers who value the history and tradition
of cider making. Alcohol by volume varies
year to year and the 2007 production
looks like it will ferment out to 6.8-7.5%.
This varies each year depending on the
sugar content of the apples and the
length of fermentation. Cassells aim
to ferment out all the natural sugars
to create alcohol, giving a very dry
cider.
|
| Contact |
Sinclair
Stevenson |
| Address |
Cassels
Cider, 37 Riverside, Cambridge CB5 8HL |
| Tel |
07753
678 682 |
| Website
| http://www.casselscider.co.uk |
| Email |
Sinclair.Stevenson[<AT>]Casselscider.co.uk |
| Open |
Cassells
is on sale at selected pubs in Cambridgeshire;
see the Cassells website for the full
list. Please do not visit these premises. |
| User
Comments |
[email
your comments about Cassels Cider to comments@zider.co.uk] |
