All Longtail’s cider is made from apples grown in our orchards in north west Kent, fermented with wild yeasts. We don’t add sugar, flavourings, carbonate or pasteurize.


‘The Flying Lees’ (Medium Sweet) ABV 6%

A keeved cider, with residual sweetness from the juice of the harvested apples. Dabinett from ‘The Nook’orchard is the main apple used in our keeved cider, giving its fruity and easy drinking character. The long Kentish growing season means lots of sun and high sugar levels in the apples; the 2018 keeved vintage averaged SG1060.

Keeving is a traditional method to encourage the solids in the juice to rise to the surface at an early stage of fermentation and gel together (the ‘chapeubrun’ or ‘flying lees’). Without this nutrient source, the wild yeasts which ferment the juice work much more leisurley, allowing the cider to retain apples ethers and flavours and residual sweetness. The final stage of fermentation is usually conducted in the bottle to give natural bottle conditioning and light sparkle. Available still and bottle conditioned (lightly sparkling).


‘Higham Dry’ (Medium Dry) ABV 7.5%

Strong dry cider made from a blend of late ripening tannic apples; Kingston Black, Yarlington Mill, Harry Masters Jersey, Dabinett, Somerset Redstreak, LaxtonSupurb, Colonel Vaughn and Somerset Redstreak. The blend gives depth of flavour and complexity, with a balance of acid forward and astringent apples going into the mix. Bottle conditioned (lightly sparkling).