Himalayan apples create new Indian-inspired cider


Bhai Cider

A new Indian cider has been created using apples from the foothills of the Himalayas by a team including Henry Chevallier Guild from Suffolk cider maker Aspall.

Taking its name from the Hindi word for “brother”, Bhai has been developed by Henry with a friend, entrepreneur Vivan Futehally, who owns Impossible Foods.

At 5% ABV, it is light to medium in body, has an appealing mid-straw colour and has an aroma of fresh apples with overtones of soft tannins.

It is made in Aspall’s facilities in Suffolk, where champagne yeast ferments the Himalayan apples which are mixed with English apples.

Jaggery, a type of unrefined cane sugar sourced from the plains of India, is added to the mix to create a good balance of flavour.

It is designed to be an ideal accompaniment to any spicy food or enjoyed on its own, straight out of the bottle, with a slice of lemon.

Henry said: “For this, my first business venture outside of the family firm, I couldn’t think of a better starting point than India. I’ve been travelling there ever since the early 90s, when I fired up my Enfield motorcycle and embarked on a tour of this most special of countries. I was amazed by the food, drink and people I encountered there and am delighted that the Bhai concept is finally coming to fruition.”

The first stockists include Indian restaurant Red Fort in Soho, including its cocktail bar Zenna, and The Imperial Durbar in Tooting, south London. Other restaurants include Moti Mahal and The Punjab in Covent Garden and Roti Chai in Mayfair.

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