Aspall Cyder - Cider and Vinegar

Snap up a bottle of exclusive Aspall 1728 Fine Sparkling Cyder

05th July 2017

Cyder House

After an eventful few days at the Aspall Tennis Classic at Hurlingham, two questions were on every visitor’s lips: “Will Andy Murray’s hip recover for Wimbledon?” and “Have you tried Aspall 1728 yet?”

Guests at the Aspall Tennis Classic at Hurlingham were given a privileged opportunity to try Aspall’s limited-edition 1728 Fine Sparkling Cyder ahead of its release.

For players, the Aspall Tennis Classic provided the last chance for extra grass-court practice before Wimbledon. For visitors, Hurlingham was a unique opportunity to watch tennis legends compete in magnificent grounds – with unrivalled hospitality. This year, the chance to taste Aspall 1728 added even more sparkle.

Named in memory of the year the business was founded by Clement Chevallier, just 1,728 bottles of Aspall 1728 will be available each year in an exclusive selection of bars, private members’ clubs and super-premium stores.

A limited number of bottles of Aspall 1728 are now also available to order online. But you’ll need to be quick – once they’re gone, you’ll have to wait until next year’s release to get your hands on a bottle.  A rival for Champagne  Aspall 1728 Fine Sparkling Cyder is bottle-fermented in the traditional method used by Champagne houses. However, the origins of bottle fermentation actually predate Champagne and can be traced back to late 17th century cyder makers, who created the first bottles strong enough to cope with the pressure of fizz.

“It is fitting that Aspall’s latest product reinvents ideas first pioneered around the time Clement came to Aspall Hall,” says Chief Executive Des Smith.

After the first fermentation, Champagne yeast is added for a secondary fermentation inside the bottle. The sparkling cyder is then left on the lees to age before the final stages are completed and the bottle is corked and wired.

“Those who try it will agree the result is a very fine British product, and more than a match for Champagne,” says Des.

A carefully chosen blend of culinary and bittersweet apples provides optimum acidity levels and creates Aspall 1728’s elegant and refreshing citrusy flavour. With ageing, Aspall 1728 becomes increasingly full-bodied and complex, with an aroma reminiscent of brioche or toast. Expected to become a sought-after British alternative to champagne, Aspall 1728 has an ABV of 11%.  

Order  Aspall 1728 online now.