Found in the heart of apple growing country in the South West of Western Australia, Custard & Co has always been a little different, using whole local fruit to make a true, whole apple cider.
We revel in the nuttiness of what nature throws at us, using spontaneous wild yeast from the apples at each pressing, and open fermentation, with the good stuff bubbling away for somewhere between 4 and 12 weeks (occasionally encouraged by the Custard crew hugging the tanks for extra love).
We use the whole fruit so that our ciders are REAL apple ciders. That means NO concentrate and NO flavouring - just beautiful wild yeasts, open fermentation (and good tunes, to install that proper bite).
From our Original to our Scrumpy, the seasonal fruits naturally affect the textures and flavours of the cider, something we embrace with open arms - it means we stay fresh and unexpected, just how we like it. Custard HQ is also clean of any nasty caustics in our tanks, because we actually care about the environment and our customers bodies!