At Henney’s we believe that the best way to make cider is to start with high quality ingredients and to keep the process as simple as possible.  This has helped us to win many prestigious awards in recent years.  Each Autumn, carefully selected, locally grown, varieties of genuine cider apples are milled, pressed, and fermented.  The resulting cider is then blended and stored through the winter allowing it to mature and develop a rich and mellow flavour.

Their Story

Mike Henney started making cider as a hobby in 1996.

Back then it was 5 gallons fermented in his airing cupboard. But the hobby soon got a bit out of hand and by 2013 production reached over 250,000 gallons.

The business is still run by Mike in collaboration with some key service providers.

These include Wyre Croft Farm at Bishops Frome who, as well as supplying some of the apples, also mill and press all the fruit and provide storage for the juice.

Other key services of packing and warehousing are provided by Branded Drinks Bottling in the Forest of Dean.

Mike’s objective is to make the best cider possible and provide customers with a great service. He believes this is best achieved by keeping every process as simple as possible.

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