We have perfected our Spiced Cider recipe over the years, mulling our preferred spices and local honey with our craft cider, to make a truly decadent drink. Think the flavours of Christmas Pud or your nan’s old fashioned apple pie.
This still cider is enjoyable all year long – pour straight over ice in the summer months, show it off as the star ingredient in a cocktail, or use it as a base for a sangria-style jug of deliciousness to share with family and friends.
During the cooler months, it really shines when gently warmed up and served hot in a mug. We like to warm ours on the stove and serve with a wedge of orange and a cinnamon quill for decoration, however don’t let us limit your imagination. We have customers who love their Spiced Cider with star anise, citrus and even a drizzle of Cointreau or a good glug of spiced rum!
To heat, warm gently without boiling.
750ml
8.2% abv
20% OFF: Grab a case of 6 bottles for $115
Melburnians… your local stockist is Blackhearts and Sparrows. They have a number of stores across town, so give them a call or hop onto their website.
A little bit of history…
Mulled cider, historically known as “wassail,” originated in medieval Europe as a spiced ale or cider consumed during winter celebrations and agricultural rituals. It evolved into a popular seasonal drink across Europe and later in North America. Typically prepared by heating cider with spices like cinnamon, cloves, and nutmeg, along with sweeteners such as honey or brown sugar, mulled cider is cherished for its comforting warmth and aromatic flavors. Today, it continues to be enjoyed during the holiday season, connecting drinkers to a tradition rooted in ancient agricultural practices and community festivities.
Sophie –
I purchased a bottle of spiced cider and decided to keep it for a cold, rainy day. The friendly staff had suggested to gently warm it with a few wedges of orange. It was so delicious and really was like drinking an apple pie. I will definitely be keeping a few of these in the cupboard to drink by the fire!