Our family began crafting cyders at Aspall Hall in 1728. Eight generations on, and we are still obsessed with making the highest quality products from the very best fruit.
Our family cyder-making business was established nearly 300 years ago by Clement Chevallier from Jersey. He planted the orchards at Aspall Hall in Suffolk and imported the granite wheel from the Ilses de Chaussee off the Normandy coast to crush the apples.
The Chevallier family still live and work among Clement’s orchards and today Aspall is run by the eighth generation of the family, Barry and Henry Chevallier Guild. Aspall is the tenth oldest family businesses in the UK.
Generations of Chevalliers used Clement’s method of pressing until 1947 when the last horse pulling the wheel around the trough passed away. Although our production has moved with the times, our cyder is still pressed, fermented and blended and bottled on site in Suffolk to the same exacting standards set by Clement.
Today our very British world-class cyders, cyder vinegars and apple juice enjoy increasingly global acclaim for quality and excellence.