With the chill of winter in the air, some cidermakers may consider it a good time to retire the apple press and hang up their aprons in anticipation of warmer weather.
At Thistly Cross, we can but dream of putting our feet up.
Instead, the past few weeks have been some of our busiest with the cider shed a hive of activity, often into the early hours of the morning.
So what have we been up to? The short answer is lots!
With Edinburgh’s Christmas market about to get into full festive swing, we’ve been preparing a ton of our traditional cider for mulling up and down Princes Street – Edinburgh’s famous shopping promenade and the epicentre of the Scottish capital’s holiday hijinks.
And it’s not just mulled cider that’s proving popular, our Whisky Cask cider has been a massive hit in America, so much so, we’ve dispatched a second consignment of our oak-aged nectar.
With a few of our ex-Glenglassaugh Distillery casks now empty, we also took the opportunity to re-fill them with more of our blend to create whisky cask cider in waiting.
Despite the apple season drawing to a close, our apple press has also been hard at work; and not just with apples but also pears from orchards that are local to the cider shed.
And it’s not just apples and pears we’ve been pressing as we continue experiments with the last of this summer’s strawberries to create a completely non-alcoholic, strawberry-packed cider (AKA 0.0% ABV) as you never can tell what will set next year alight!
And for those seeking more than just refreshment and flavour from their cider, we’ve also been trialling an alcoholic blend using wild blossom honey from award-winning, local beekeepers, Hood’s.