{"title":"Aspall","description":null,"products":[{"product_id":"aspall-dry-500ml","title":"Aspall Dry 500ML","description":"\u003cp\u003e\u003cstrong\u003eAspall Dry 500ML\u003c\/strong\u003e is a Suffolk-made dry cider blending sweet, sharp, and bittersweet apple varieties in a 500ml bottle at 5.5% ABV. A two-star Great Taste Award winner in 2018, this expression also earned a Gold medal at the British Bottlers' Institute in 2011 and Silver at the International Cider Challenge in 2014 — a track record that reflects its consistent quality across multiple vintages.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQuick Facts:\u003c\/strong\u003e ABV: 5.5%  |  Origin: Suffolk, England  |  Style: Dry Cider  |  Cyder House: Aspall, est. 1728\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eProduction \u0026amp; Heritage\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAspall traces its roots to 1728, when Clement Chevallier planted orchards at Aspall Hall in the village of Aspall, Suffolk — making it one of England's oldest cider houses. The family ran the operation for eight generations before Molson Coors acquired the brand in 2018. Aspall Dry follows an Eastern-style cider tradition, relying on dessert and culinary apple varieties rather than the heavily tannic West Country approach. The blend is built on 50% sweet apples (Cox Orange Pippin, Early Windsor, Royal Gala, Katy), 35% sharp apples (Bramley Seedling, Howgate Wonder), and 15% bittersweet apples (Tremlett's Bitter, Yarlington Mill, Medaille d'Or, Kingston Black), all grown in orchards around Debenham, Suffolk. Fermentation uses Champagne yeast — a deliberate choice that preserves the natural apple aromas and contributes the cider's characteristic fine mousse.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eTasting Notes\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAroma:\u003c\/strong\u003e Clean and lifted, opening with light floral notes before settling into the fragrance of freshly pressed dessert apples. There is no farmyard funk here — just bright, orchard-fresh fruit.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTaste:\u003c\/strong\u003e The entry is dry and rounded, moving into a creamy mid-palate with medium body and a fine, mouth-filling mousse. Acidity is well-balanced, providing backbone without sharpness, while soft tannins from the bittersweet varieties add gentle grip and structure at the peak.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFinish:\u003c\/strong\u003e Elegant and long, with lingering apple skin bitterness and a clean, dry close. The tannins recede gently, leaving a crisp, refreshing impression.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eHow to Drink Aspall Dry\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eServe well chilled at 4–6°C in a tulip glass or clean pint glass to concentrate the floral aromatics. Aspall Dry also performs well as a cocktail ingredient: try it in a \u003cstrong\u003eCider Spritz\u003c\/strong\u003e with elderflower liqueur and soda for a light summer aperitif; in a \u003cstrong\u003eStone Wall\u003c\/strong\u003e (cider and bourbon over ice) where its dry acidity cuts through the whiskey's sweetness; or in a \u003cstrong\u003eFrench 75 riff\u003c\/strong\u003e replacing Champagne with this cider alongside gin, lemon juice, and simple syrup for a lower-ABV twist.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eBest For\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eA Sunday roast with roasted pork or chicken, where the acidity and apple character complement the dish\u003c\/li\u003e\n\u003cli\u003eIntroducing wine drinkers to premium English cider via its Champagne-yeast refinement\u003c\/li\u003e\n\u003cli\u003eSummer barbecues and outdoor gatherings as a sessionable, dry alternative to lager\u003c\/li\u003e\n\u003cli\u003eBuilding a curated cider tasting alongside West Country styles to contrast Eastern and Western traditions\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eFrequently Asked Questions\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does Aspall Dry taste like?\u003c\/strong\u003e Aspall Dry is a clean, medium-bodied dry cider with a creamy mousse, balanced acidity, soft tannins, and a prominent fresh apple character that finishes long and crisp.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow does Aspall Dry compare to Thatchers Gold?\u003c\/strong\u003e Thatchers Gold is a medium-dry Somerset cider at 4.8% ABV with a smoother, sweeter profile, while Aspall Dry leans drier and more acidic thanks to its higher proportion of sharp apple varieties and Champagne yeast fermentation. Aspall's Eastern-style approach also yields a lighter tannic structure compared to Thatchers' West Country character.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Aspall Dry good for drinking on its own?\u003c\/strong\u003e Absolutely — its fine mousse, balanced acidity, and elegant dryness make it well-suited to sipping chilled without any mixer or accompaniment.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere is Aspall Dry made?\u003c\/strong\u003e Aspall Dry is produced at Aspall Hall in the village of Aspall, near Debenham in Suffolk, England, using apples sourced from surrounding Suffolk orchards.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat foods pair well with Aspall Dry?\u003c\/strong\u003e Roast pork with apple sauce, where the cider mirrors the fruit element; mature English cheddar, whose sharpness matches the acidity; pan-fried white fish with lemon, complemented by the cider's citric freshness; charcuterie boards, where the dry finish cleanses the palate between rich bites; and pork pies or sausage rolls, a classic English pub pairing.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat sizes does Aspall Dry come in?\u003c\/strong\u003e Aspall Dry is commonly available in the standard 500ml bottle format.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Aspall Dry worth the price?\u003c\/strong\u003e Aspall Dry positions as a premium English cider, sitting above mass-market brands like Magners or Strongbow but remaining accessible as an everyday drinking cider rather than a special-occasion purchase — its multiple awards across different competitions reinforce strong value at its price tier.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eWhy Aspall Dry?\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWhat distinguishes Aspall Dry from the broader cider market is its Champagne yeast fermentation — a technique that delivers a refined mousse and preserves volatile apple aromas that standard ale yeasts would strip away. The three-way apple blend of sweet, sharp, and bittersweet varieties grown in Suffolk creates a complexity uncommon in ciders at this price point. Nearly three centuries of continuous cider-making at Aspall Hall gives this product a heritage few competitors can match, and its accumulation of a Great Taste Award, International Cider Challenge Silver, and British Bottlers' Institute Gold confirms that the quality has survived the transition from family ownership to larger-scale production. For drinkers seeking a genuinely dry, well-structured English cider with verifiable provenance, Aspall Dry remains one of the benchmarks of the Eastern style.\u003c\/p\u003e","brand":"Aspall","offers":[{"title":"Default Title","offer_id":44838004621481,"sku":"24978","price":6.99,"currency_code":"USD","in_stock":false}]}],"url":"https:\/\/theliquorbarn.com\/collections\/aspall.oembed","provider":"The Liquor Barn","version":"1.0","type":"link"}