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From orchard to glass...

Found in the heart of apple growing country in 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 Mr. Custard hugging the tanks for extra love).

 We use the whole fruit so that our ciders are REAL apple ciders – no concentrate, no flavouring, wild yeasts, open fermentation (and good tunes, to install that proper bite).

 From our Original to our Scrumpy, seasonal fruits naturally affect the textures and flavours of the cider, something we like to embrace with open arms. Custard HQ is also clean of any nasty caustics in our tanks, because we actually care about the environment and our customers bodies!