Pilton, Tomoshanta Cider, Somerset, England, 2016
The mere words, Pilton, Somerset, evoke an image of sun dappled orchards in late summer.
A truly English scene where cider has been made for generations and is integral to the fabric of the community. Into this in 2013 Martin Berkely walked and started making delicate and delicious gently sparkling cider by the ancient method of keeving. No water, no sugar, just patience and apple juice helps develop sublime creations that have as much in common with the winemaking process as anything focusing on the use of wild yeasts, cold cellars and bottle fermentation.
Apples are collected from old cider trees in traditional cider orchards in and around the parish of Pilton.
Keeving and initial fermentation takes place in large vats but on Burns Night the young cider is transferred to Scotch whisky barrels to finish and mature. Keeving is an artisan cider-making technique used to create a natural cider without sweetening or pasteurisation. Wild yeasts, cool cellars and low nutrient orchards are all key ellements in the process. Only 100% fresh pressed cider apples are used, no sugar, no water, and nothing else.
Type: 200 Litre ex whisky
% wine oaked: 100
% new oak: None
A fruity keeved cider, partially fermented in oak barrels. Medium sweet with smokey vanilla tannin and an oaky finish, Tamoshanta is great served chilled with Somerset Cheddar.
Wonderful with firm hard and blue cheeses, pork pies, try with smoked fish especially mackerel or kippers.
6 x 75cl