In response to our growing anxiety about climate change we took a year out from our lives and jobs in London - Cameron as Head Brewer at Brixton Brewery and Georgie in sustainability recruitment - to learn about organic farming.  We converted a van and travelled around the UK and Europe working on a range of organic farms.

It was on this trip that we discovered how incredible traditional orchards are, and their importance in building resilience against climate change. This led to combining our passion for protecting essential, yet now endangered orchards, with our expertise, to create a delicious low impact drink.

Our method of production involves minimum intervention requiring no chemical additions and minimal energy inputs. It means working with the seasons and their natural temperature fluctuations, having a long slow fermentation to create complex flavours and aromas.

The orchards we manage are chemical free and the pasture under the trees is mob grazed by our flock of Shropshire sheep. This is a symbiotic relationship as the trees provide shelter and shade for the sheep, the sheep manage the pasture and help to build soil health and we produce two outputs from one piece of land.

Our aim is to produce interesting, tasty ciders which are not chemically dependent or environmentally destructive which help us to protect and preserve these incredibly important endangered habitats we are sadly loosing.