From the words of the company's founder, James Cassel:
Cassels cider was first introduced to a
wider public in the Cambridge area a year ago, so now seems an appropriate time
to reflect on the story so far. Early cider memories came from growing up
amongst the declining cider apple orchards of Devon and visits to farm sales
with my Dad, where, in dingy barns, tweedy locals gossipped and helped
themselves to a golden liquid that ran from the taps of enormous (or so they
seemed at the time) oaken barrels.
It was not until as a teenager at boarding school (still in Devon) that I
started to drink much cider, when idle week-ends were spent in the pursuit of
oblivion. Bicycles were procured (with menaces from junior boys) and illicit
visits made to local cider farms. The resultant hazy orange liquid was carefully
transported back avoiding Slug's house (Slug being the fearsome physics master).
The gallon containers were hidden, submerged in a nearby stream overnight, and
retrieved the following day for consumption, refreshingly chilled. The meadows
where all that oblivion was achieved have now become the Tiverton by-pass.
Leaving school and moving away from Devon ushered in a few dry years (of cider
anyway) until the move to our present house in Great Shelford, where we
inherited a handful of apple trees. In the second autumn, having been dismayed
at all that fruit rotting on the ground, a basket press and crusher were hired
and the whole family set to work. Great fun, and the resultant juice was eagerly
consumed, but the eventual cider was far too acid, the result of a glut of
cookers. In subsequent years we improved the blend and built up production, and
consumption.
Going commercial resulted from the enthusiasm we received from entering a couple
of mini beer festivals, and especially from John Walsh of East Beds CAMRA and
APPLE committee member. We also had the feeling that the area could do with a
decent local cider.
Spring 1996, and the first batch of 1000 gallons came on stream, the product of
much toil, anguish and our first primitive equipment, plus any press-ganged help
we could muster. What emerged was a cider made from a blend of both local and
west country fruit, fermented to a lovely natural dryness with nothing added.
Following a few phone calls, the cider started to sell steadily. Thanks go to
David Short of the Queen's Head, Newton and Nick Winnington of the Cambridge
Blue, old friends who were early supporters of the cause, and to Pete Gray at
the Live and Let Live. Other outlets followed - The Wrestlers, Jug & Firkin, Elm
Tree, Ancient Druids, Waggon & Horses (Milton) - as well as beer festivals,
including Olympia. Particular praise was received from a Scotsman ringing early
one Monday morning having just returned home from Newcastle Beer Festival, where
he had found the Cassels well worth the four hour drive.
So here we are, a year on and the 96 vintage is going out, equipment up-graded
and production increased by 50%. Our own small orchard of rare cider varieties
should shortly be augmenting the supply of fruit. As to the future, we hope to
be around for many years to come and to grow steadily to make the cider more
widely available. So if you get a chance, try a glass, and don't forget your
nomination for Champion Cider of Britain at the Great British Beer Festival.
Source:
Cambridge & District Branch of The
Campaign for Real Ale