Founded 1995 by James and Lucy Cassels in Shelford, Cambridge where they experimented in cider making with local cooking and eating apples as a hobby. Realising that there was more to the production of quality cider, they invested time and money learning about the intricacies of cider making. Over the next years the reputation of Cassels cider grew and the business developed from a cottage industry to a going concern with a reputation for reliable and high quality product. During this time output grew from a few bottles to 1,500 gallons of cider. This is the maximum allowed before excise is payable.
Read what co founder James Cassel said in 1996 about his new company, a year after the company started.
Initially the cider was made from any available apples but James quickly realised that the unique properties of real cider apples had a profound affect on quality and strength. This lead to a philosophy of sourcing unsprayed English apples from small producers both local to Cambridge and from the West Country. This policy is still followed today and Cassels cider prides itself on having no additives nor pesticides in its stock apples.
The company was sold in 2005 to Sinclair Stevenson who has built the business and expanded production and availability while maintaining the good quality and reputation of the cider. Cassels moved from its historic home in Stapleford to new premises in Harston just in time for 2006's pressing season which commenced in late September. The 2007 vintage was the second year of pressing in the new location and this vintage will be ready in early spring 2008. The new premises allow us to store the press and process all the fruit inside rather outside than in the rigours of a late English autumn.