Naturally sweet Somerset cider, partially fermented in scotch whisky barrels, from Speyside.

Soft fruity sweetness embraces gentle vanilla tannins and leads you to a delicate smokey finish. Tamoshanta is great served chilled, with Somerset Cheddar.

Keeving and initial fermentation takes place in large vats but on Burns Night the young cider is transferred to whisky barrels to finish and mature.