Many Rivers is our little nod to the wonderful oxidative wine styles of the Jura in Eastern France. Egremont Russet, wild-fermented in oak and flor-aged for three years, is far from typical cider making, even for us, but it's resulted in a cider that is as fascinating to drink as it was risky to make. Staw yellow, it takes a little time to open in the glass, but when it does finally unfurl, it's all beeswax, bruised apple, toasted nuts, pineapple and fenugreek. In the mouth it's bone dry, juicy
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