Smith Hayne dates back to 1333 as a working farm and there is map evidence of the existence of traditional orchards as far back as 1867. Currently the orchards have 12 different cider varieties within 12 acres including Tremletts Bitter, Dabinett, Browns, Chisel Jersey, Porters Perfection, Brown Snout, Fillbarrel, Michelin, Sweet Coppin, Yarlington Mill, Harry Masters Jersey and Stembridge Cluster, as well as walnut, plum, cherry, Bramley, Katy, Reinette d'Obry and Charles Ross. We do not spray the trees or add fertiliser.
In early 2022 Natural England acknowledged these traditional orchards and the fantastic biodiversity by granting Priority Habitat Inventory status.
Our ciders are made from non-certified organically grown apples from our orchards.
We do everything by hand including harvesting, washing the apples, bottling and labelling. Our ciders are unfiltered and unpasteurised. We don't add sugar or yeast to our ciders, with the exception being the Methode Traditionelle (yellow) which is made using the champagne method and so requires yeast and sugar dosage.
Minimal amounts of sulphur are used at press to prevent spoilage by undesirable micro organisms.
LOW CARBON FOOTPRINT
All our cider making processes take place at Smith Hayne and our carbon footprint is low.
We try to buy our supplies locally, for example our equipment and packaging comes from companies in Somerset and our labels are printed in our local town Crediton. Our bottles are imported from France as unfortunately they are not manufactured in the UK.
Our boxes are 100% recyclable and made from 70% recycled material, the bubble wrap is 100% biodegradable.