Our Story

In 1728, Clement Chevallier planted the first large-scale cyder orchards in Suffolk. Clement nurtured his trees, then pressed and blended his apples, pioneering a new standard for British fine cyder. Almost 300 years on, we're still producing unparalleled cyder at the original Aspall Cyder House.


The Chevallier family is rich in extraordinary characters, tales and achievements, bound by an obsession with apples. The Aspall story is proud, authentic and always at home in Suffolk.


Aspall has been home to the Chevallier family for nine generations. A tiny hamlet north of the small market town of Debenham in mid-Suffolk. It’s a rural and agricultural area characterised by the young river Deben flowing through our orchards.

The Orchards

The unique nature of the apple, and its ability to produce countless variations of itself are at the heart of all of our ciders.


With more apple varieties than grape varieties on the planet, what cyder maker would not revel in this selection from nature?

Cyder Production (Then)

Making cyder has always been straightforward – making a good cyder has always been an artisanal calling.

Cyder Production (Now)

The world has moved on since 1974, and so too have we; it's always been our mantra to embrace new technology, particularly when it improves the product.

Vinegar Production

Whilst cyder is a yeast fermentation of sugar to alcohol, our vinegar is produced by the bacterial fermentation of alcohol to acetic acid.

The Bottle

The Aspall bottle is based on a design used by JB Chevallier, fifth generation cyder maker of Aspall, in the early 20th century .

The Pour

At Aspall, we obsess about every aspect of the cyder making process, and the delivery of the cyder at the bar or in the home is the final part of the journey.