They produce real Lincolnshire cider from locally sourced apples. They use all types from cooking and eating apples to crab and even some cider apples.

In the Eastern counties cider is traditionally made more with culinary and dessert apples, whereas in the Western counties it is more predominately made using cider apples. The eastern style tends to be fruitier, more like an apple wine, with a full deep flavour. Another advantage this eastern method has over the west country ciders is the lower tannin levels which are easier on the head.

The apples are checked by hand before milling and pressing ensuring only the best get through. The apples are then milled into a pulp where they can then be pressed for the juice. This juice is then pumped into vats where it ferments with the naturally occurring yeasts on the apple skins.

The cider is left to ferment over the winter months, and is racked off at least once to ensure clarity. some of this is pumped into oak barrels to mature for another year.

The end result is a naturally dry, clear and full flavoured refreshing drink.