When Clement Chevallier planted his orchards at Aspall Hall in 1728, he spelled it ‘cyder’ — and the house he founded still does. The spelling marks a style: fermented fully dry from fresh-pressed juice, structured like wine, balanced like tea.
The orchard is the recipe. Aspall grows over 46 apple varietals — sweets for body, sharps for acidity, bittersweets for tannin — and every cuvée is a blend of the three. Aspall Dry is 50% sweet, 35% sharp, 15% bittersweet; flip those ratios and you get the bone-dry Grand Cru or the brooding Imperial.
This is the vocabulary wine-trained staff already speak: varietals, blends, vintage variation, tannin. Merchandise Aspall next to the wine aisle’s sensibility, not the hard seltzer cooler, and it finds its audience immediately.
The orchard is the recipe.
The range covers the whole menu: Dry for charcuterie and cheese, Perronelle’s Blush (with blackberry juice) for the aperitif hour, Imperial at 8.2% for the after-dinner pour.
One of the UK’s oldest businesses, a founding member of the Organic Soil Society, and still family-scale after nearly three centuries. That’s not a trend — that’s a category anchor.
Questions about availability or programs mentioned here? Find your regional rep or contact the house.