Wrington Press Yellow Toad Cider
Traditionally, before a cask was ’bunged down’, a live toad was added to ’work’ the cider, cleaning the brew as it passed through its body. When the cask was emptied, the toad was caught and kept for its next ’swim’. Amazingly cider toads could live for 20 years! Picked, pressed and bottled by hand at Wrington Press, Wrington, Somerset. Ingredients: Apples, yeast, honey.
Made from fermented apple juice, cider comes in a number of varieties. English cider is dry, with fruity, tannic qualities and low carbonation. This can be found cask-conditioned in England. Normandy is another major cider-producing region, with a sweeter, more effervescent, very complex style. Ciders produced elsewhere are often sweet, simple beverages for mass consumption, though there are some good English-style ciders in North America and Norman-style ciders in Quebec.