Finest organically grown barley and wheat are used to create a complex ale which, having undergone primary and secondary fermentation with different yeasts and extended maturation, is taken to Samuel Smith's small, independent British brewery at Tadcaster. There it is blended with pure organic cherry fruit juice and more organic beer to create a fruit beer of considerable strength and flavour. The smooth distinctive character of the matured beer serves as the perfect counterpoint to the pure organic fruit juice.
A small independent, and the oldest brewery in Yorkshire. The original well, sunk in 1758, draws water from 85 feet underground for the ales and stouts.