Aston Manor extends Friels range with vintage cider


Friels First Press Vintage

Leading cider maker Aston Manor has extended its diverse portfolio with the launch of a new vintage cider under the Friels brand.

Friels First Press Vintage is made using 100% fresh apples from the first press of culinary and dessert apples from the 2014 harvest. Made in small batches, it has ABV of 7.4%.

The packaging has been given a premium, contemporary look and feel with a vintage-design label. The pin-up model used across the Friels brand has been moved to the back of the bottle with a new, bolder typeface replacing her on the front.

The new addition to Aston Manor Cider’s portfolio is the start of a new product line-up for Friels. Glen Friel, sales and marketing director, said: “The Friels brand has always stood for premium products made with 100% fresh apples, never with concentrate, just refreshingly pure and flavoursome cider.

“There is a growing interest around the authenticity and origins of cider, which we can tap into with Friels First Press Vintage.

“Historically, the ‘first press’ represented the best juice available from the harvested crop. Friels First Press Vintage will be made in small batches, meaning consumers can expect to enjoy something very special.

“Friels First Press Vintage will tick all the boxes for cider drinkers searching for an authentic, great-tasting cider. And, due to its contemporary brand image, it will also have great appeal for those new to the category that are keen to explore.”

Aston Manor Cider’s cider maker, Josh Faulkner-Elliott, has been overseeing the production of Friels First Press Vintage after joining last year. He said: “Friels First Press Vintage is unique – it’s made using only the juiciest, first press of Red Falstaff, Katy and Windsor varieties. Nothing is added or taken away so the consumer is getting all the flavour and refreshment.

“This was the first project I got involved in when I joined Aston Manor Cider. I’ve had the pleasure of overseeing it from the apples being harvested, through pressing, fermentation and maturation to the fantastic finished product we have now.”

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