As well as cider, we are now producing 100% pure apple juice – all hand-picked, hand-pressed and hand-bottled from named varieties in our own orchard.
The apples are stored and then pressed when they have reached maximum ripeness and flavour, which is preserved for later pleasure by careful pasteurisation. The juice from apples earlier in the season is mostly of a single variety as they have a good balance between sweetness and acidity. Later in the season, we may blend two or more (named) varieties in order to achieve the correct balance – late season dessert apples can be rather sweet, so we add a culinary variety.
Find the apple juice in the following shops:
Alternatively, local customers can purchase directly (minimum 6 bottles) for collection by appointment. Please use the contact form for this.
Our currently-available juices are:
Keswick Codlin was found growing on a rubbish heap at Gleaston Castle near Ulverston in the late 18thC and was first recorded in 1793, becoming one of the most popular early cookers throughout England in the 19thC. It was introduced by John Sander, a Keswick nurseryman, hence the name. The juice is fresh-tasting, with not too much sugar—a good breakfast juice.
Lord Lambourne was introduced in 1907 and is considered by many to be the finest-tasting mid-season apple: crisp, moderately sweet and aromatic. The juice reflects these qualities with a good
balance of sweetness and acidity, a full body and a luscious flavour.
Katy (Katya) originates from Sweden in 1947, although it is a cross between two British varieties—James Grieve and Worcester Permain. It is a “2nd early” apple with a fresh taste. It does not keep long, but makes a very tasty juice with not too much sugar or acidity.
Tom Putt is an 18th century apple from Devon or Somerset (disputed). Very popular in the West Country, it also does well in Cumbria as it does not mind the damp. It is a beautiful rosy-red apple which we use a lot in our cider, but it also makes a very flavoursome juice.
Red Devil is a mid-season apple, notable for its distinctive red flesh and which produces a delightful pinkish-purple juice.
The flesh is white as with most apples, but stained with red which grows inwards from the skin. This is a characteristic sometimes seen in in its parent, Discovery, but much more obvious in Red Devil. It is currently probably the best flavoured apple with a red-flesh – although there are several other apple varieties which have a far more pronounced red-flesh than Red Devil, they are generally of very poor flavour.
Scotch Bridget is an attractive orange-flushed cooking apple from Scotland. The flavour is richly acidic and the flesh is soft and juicy. The apples keep for several months, and can be eaten raw after the New Year and make one of the finest-flavoured juices. Scotch Bridget found a second home in the north-west of England where it was widely grown around Lancaster by the end of the 19th century. Unlike most apple varieties it will crop reliably in areas of wet winters, and poor summers and is (therefore?) very popular in Cumbria.
Previous juices, which may be available later in the season, include
Russet Special – A blend of richly-flavoured late russet apples (30% Ashmead’s Kernel, 17% each of Brownlees Russet and Duke of Devonshire, plus Rosemary Russet and D’Arcy Spice). Balanced with 30% culinary apples (Bramley, Lord Derby and Annie Elizabeth) to prevent excessive sweetness. The long natural storage means that much of the acids have been converted into aromatic ester compounds—delicious!
Winston & Bramley – A blend of Winston and Bramley’s Seedling. These apples benefit from over-winter storage to develop the best possible flavour. Winston is named after Churchill, whose favourite apple it was, and was previously named Winter King. It is a richly-flavoured apple, well-balanced here by the lighter but aromatic Bramley (which by now has lost most of its acidity).
Golden Spire – The Golden Spire apple was first discovered in Lancashire in about 1850. It was later grown in Gloucestershire where it was known as Tom Matthews and grown for cider production, although it had previously been used for both cider and eating. It is also excellent for juicing and cooking. The juice has a good balance of sweetness and acidity, with a fine aroma.