Perry is one of Britain's oldest and most overlooked drinks – a gently sparkling, lightly fruited aperitif made from perry pears grown in traditional orchards. At Cabalva, on our estate near Hay-on-Wye, we've been quietly restoring our orchards - and making perry the proper way.
The result is a drink that's light,
celebratory and easy-going
– with half the alcohol of
wine and all the occasion of
something special.
Perry is one of Britain's oldest and most overlooked drinks – a gently sparkling, lightly fruited aperitif made from perry pears grown in traditional orchards. At Cabalva, on our estate near Hay-on-Wye, we've been quietly restoring our orchards - and making perry the proper way.
The result is a drink that's light, celebratory and easy-going – with half the alcohol of wine and all the occasion of something special.
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Perry is its own thing. It's more delicate than cider, more approachable than wine, and more interesting than either. Cabalva Perry is medium-dry, lightly sparkling, and best served chilled — in a wine glass, perhaps over ice, or as the base of a Huwie cocktail (gin, elderflower, soda water and Cabalva Perry — try it).
It's the perfect drink before a meal, alongside chicken or fish, or anywhere a cold glass of white wine would otherwise do the job — with less guilt and rather more of a story.
6.0–6.5% ABV
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Our four orchards sit on an organic, regenerative farm beside the River Wye. The perry pears are grown in the traditional way — tall standard trees with sheep grazing beneath — harvested only when starting to fall, then milled and pressed on the farm.
We use champagne yeasts and light carbonation to give the finished perry its celebratory character, but the fruit and the landscape do most of the work.
We make only perry. Not cider, not anything else. One product, one estate, one obsession.
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