Aspall
Contact: Henry Chevallier
The Cyder House,
Aspall Hall,
Debenham,
Suffolk, IP14 6PD
Tel: 01728 860510
Fax: 01728 861031
Email:
The passion of the Chevallier family for making cyder can be traced back eight generations to 1728 when Clement Chevallier fermented his first batch of Normandy style Suffolk cyder, and Aspall Cyders have been made at the same site in Debenham in Suffolk ever since.
Today, much like New World wine makers, Aspall use traditional artisan cyder making techniques but apply them using the latest state of the art modern technology. All Aspall Cyders are made from a blend of different "base" cyders. These cyders are all fermented using the same basic technique.
All the apples that are pressed for Aspall Cyder are English, the vast majority are brought in from the local area, and many of these from their own organic orchards.
Aspall, still owned and managed by the Chevallier family, is the oldest direct lineage cyder maker in the United Kingdom. There are no hidden partners or parent companies which the family believe allows them to focus on making the best product without compromise.
Aspall firmly believe that the real art of cyder making is to blend the right base of highest quality cyders together to give the final cyder its own characteristic aroma and flavour. All Aspall blends have to pass a taste panel before packing, and this panel always comprises at least one family member.
All Aspall Suffolk Cyder is lightly sparkling which has the effect of lifting the aroma and flavour, so complimenting the experience.
Apples used in Aspall Suffolk Cyder include varieties such as Kingston Black, Medaille d'or, Cox, Bramley, Yarlington Mill, Tremlett's Bitter, Blenheim Orange, Chiver's Delight, Tom Putt, Discovery, to name but a few.
The Aspall Suffolk Cyder range is available as Dry Premier Cru, Suffolk Draught, Organic and, the latest additional to the range, Perronelle’s Blush which is a delicate blend of finest Aspall Cyder and Crème du Mure Blackberry liqueur.
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