-Whole bletted medlar fermented in cider-
The medlar is the cultivated predecessor to the pear, prized by cultures throughout antiquity. Though a rarity to find in modern times, there are still some orchardists who practice the cultivation of this ancient fruit. Reminiscent of delicately spiced apple butter when ripe, fermentation of medlar results in a delicious perry-like cider with aromatics of mulling spices and herbs.