Scoria is a clay amphora-fermented cider with pears and cherries.

Drawing from all they know about fruits and co-ferments, Revel added a small amount of cherries and pears to this cider, for tannin and body.

Aromas of hibiscus and tastes like yellow cherries, echinacea and rose hip jam. Pear and crabapple skins work with the amphora, creating a gentle river of texture.

Integrated minerals and a kiss of Montmorency cherries round it all out. Scoria is tart, textured and lightly tannic, while keeping true to both fruit and clay. 

The limestone-rich clay Revel's amphorae are made from adds salinity, reduces acidity and lends a saline texture to the ciders aged inside them.

Ageing a finished product in clay or oak slowly pulls flavour out of those vessels. But during fermentation, cider has so much more movement — yeast turning sugar into alcohol and CO2 naturally stirs the liquid, extracting flavour from the vessel more quickly than ageing a finished blend would.

Despite that, Scoria isn’t over the top. It’s cider with a kiss of cherries and perry, with a subtle layering of texture. Clay minerals, cherry tannins and pear sweetness are all interwoven on top of a bed of apple acidity. Scoria is bright, but airy too.