Scrumpy is a type of cider, generally associated with Somerset and Cornwall. Real scrumpy, not to be confused with the stuff in bottles made for tourists, is still and has a wonderful apple taste.

The proper way of making scrumpy is to crush and press the apples and then allowing the juice to ferment naturally. No extra yeast is added as the natural yeasts which develop in the fruit are all that is needed. And it is also unnecessary to add extra sugar. Scrumpy is normally fermented to a strength of about 8%.

The best scrumpy I have ever tasted was from a pub called The Blue Peter in Polperro, Cornwall (the strength of which varies between about 7.5% and 9.5% depending on how long the barrel has been on).