Pressed, not poured

Four steps, none of them clever.

What actually happens

Fruit arrives

From four growers, three of them within sixty miles. What is in season decides what we make that month.

It gets pressed

Cold, on the day it lands. The juice goes into tanks; the pulp goes to a brewery down the road.

It gets mixed

Juice, water, a little cane sugar, and carbonation. There is no fourth ingredient and no flavouring.

It gets canned

Nine hundred at a time on a hired line, labelled by hand, out on Thursday.

Why only four

Because pressing real fruit is slow and a fifth flavour would mean doing one of the four badly. When something better comes into season we will retire one and say so, rather than quietly adding a fifth.

The awkward questions

How much sugar?

Between 4.1 and 5.8 grams per 100ml depending on the flavour and how ripe the fruit was. That is roughly half a supermarket cola and about the same as an orange.

Are the cans recyclable?

Aluminium, so yes, endlessly. The labels are paper and come off in the process. The shrink wrap on a case is the one bit we have not solved.

Do you deliver?

Thursdays across the South West in our own van. Everywhere else goes by courier in a box that fits twelve.

Can we visit?

Yes, on a canning day, which is usually the last Friday of the month. Bring closed shoes and expect to be handed something.