A mainland couple decamped to Tasmania to make whole-fruit cider from fourth-generation Huon Valley orchards — apples, cherries, quince — with no added sugar at any stage. The result is dry and clean in a category crowded with sweetened concentrate. Small batches, consistent fruit source, vegan and gluten free.
Seasonal Vintage, Hobart & Southern Tasmania — February–May. This is the region’s season, not this venue’s opening — check before you drive. Source
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