HALLETS
Reaching from The Marches in the North and South to Redwick on the flood plain of the Severn; some old farms still have their stone mills now abandoned to history.
At Blaengawney Farm, Hallets have taken the old traditional methods of cider making from fresh cider apples and applied a new philosophy to their production, stealing a few techniques from wine makers along the way. You are just as likely to find ciders ageing in ancient oak barrels in their mill, alongside large wine fermenters made from stainless steel.
They have not yielded to the trend of adding syrups and berries to our cider, instead taking a more grown-up approach with the care and attention that is needed to blend a fine cider worthy of acclaim from some of the most respected critics, and their ever growing following of loyal customers.
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