Based at the Cider Shed on South Belton Farm, in the heart of the East Lothian countryside, we’re involved in every aspect of making our award-winning Scottish farmhouse cider. From pressing the Scottish apples and strawberries, to achieving the smooth, balanced Thistly Cross flavour by fermenting with Champagne yeast then maturing for six months; we’re invested at every step of the cider-making process, from apple to cider.