Bone Dry

Willie Smith’s BONE DRY is an English-style cider, inspired by the traditional dry ciders of Somerset and Herefordshire. Fermented out to dry, it goes through a secondary fermentation that softens the mouthfeel and adds complexity. It is oak-aged and conditioned for 3 months, resulting in a super-dry flavour profile with a smooth clean finish.

The dryness, acidity and tannin structure of our BONE DRY cider help cut through big buttery flavours and rich foods. We think it goes well with a hearty meal.

100% Australian-grown apples – Royal Gala, Fuji, Pink Lady

Food Matching

Matches well with fatty food like pork, as the acid can cut through the fat

Or try:

Old cheddar, double-smoked ham and pickled radish