The Farmhouse blend from Peckham’s owes its heritage to the traditional Cidre of Normandy. Unlike the bone-dry traditional Scrumpy of England, Cidre is typically characterised by a lower acidity and bold, almost savoury, apple-skin tannins, balanced with higher sweetness and a full mouthfeel. The resulting ciders are absolutely packed with flavour but are also downright moreish. Peckham’s Farmhouse will delight cider enthusiasts but may also completely change what a new drinker’s expectation of cider can be. It screams out to be taken outside and enjoyed in the sunshine, preferably with some good cheese, and if possible, atop a haystack.
About The Author
The Bottleneck is run by Dylan Jauslin. He's the manager of Golding’s Free Dive in Wellington. It all started when I took a trip to Germany after graduating high school. I’d drunk beer before before in New Zealand and never liked it. Frankly I hated it. It was with trepidation then, that I went to a pub in a forest, somewhere in south-west Germany and ordered a beer (I couldn’t legally drink back in NZ so I was making the most of it). It was amber and tasted caramelly, but mostly what I remember how good it was. Holy shit, I didn’t know beer could taste like that. I have no idea what it was, but I will never forget you, random German beer!
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