The recipes for Aspall's unique blend of bittersweet and culinary apples have been handed down through eight generations of the Chevallier family since 1728.

The Aspall philosophy is quality without compromise, focusing on producing the very best range of super-premium cyders. Apples are graded by eye and to this day the Chevallier family insists on signing off every batch, ensuring quality remains first and foremost. As a result, the premium quality of the cyder is consistently recognised with a multitude of awards including the coveted prize of World's Best Cider for two consecutive years.

ASPALL SUFFOLK CYDER - DRY PREMIER CRU

Aspall's flagship cider and the first of the re-launched range to go to market in 2000. Premier Cru has a mid straw-gold colour with a clean, light aroma of dessert apples. It is dry, round and creamy on the palate with a good acid balance, pleasant soft tannins and an elegant, long finish.

A champagne taste that embodies the essence of an orchard. It has enticed an admiring audience who describe it as 'pale, subtle and crisp, with a fresh aroma of English apples.' Premier Cru has won many awards, most recently Gold at the British Bottlers Institute Awards 2010 and received a gold star at the Great Taste Awards 2010. It has also won the World's Best Cider for the last two years.

ASPALL SUFFOLK CYDER - ORGANIC

Aspall Organic Suffolk Cyder is a homage to Aspall's founder Clement. This cyder has a higher bittersweet content than the Premier Cru, so is much closer in style to his cyder of the 1700's. Organic has an attractive golden colour; a marked fruity aroma of traditional bittersweet cyder apple, with floral and spicy overtones.

The palate is rich, initially full and slightly sweet, with good balancing acidity and a pronounced stringency followed by a very long dry finish. Organic was awarded a gold star at the Great Taste Awards 2010, and won the World's Best Speciality Cider accolade in 2008.