Describing how something tastes can be hard work. You can get over-zealous and pull out every adjective you know and then hit the thesaurus button to conjure up a few more.
And then before you know it, no one knows what you were talking about in the first place because you've buried it beneath the rubble of words.
I've decided to avoid that trap and keep it simple. If you're ever in the mood to drink cider, make it Peckham's Cider. It's that good. Simple.
I think the secret to its success is also simple. Its makers use traditional brewing methods that take time; the fruit is slow-fermented and matured for a minimum of six months - or up to a year.
A family-run venture based in Moutere Valley near Nelson, Peckham's owns the largest cider orchard in New Zealand and grows more than 20 varieties of heritage cider apple trees. Most originate from southwest England, France and Spain - the home of cider.
