After varied careers and activities from leaving school that included selling BMW's in London, touring India on a motorcycle and working for a multinational brewery, Barry and Henry joined the business in 1993. Both brothers had in their own way discovered that there really was no place like home.
Since taking over the business they have worked hard on re-formulating the Aspall Cyder blend. It actually took 7 (very enjoyable) years of development to create the cyder that is on sale today. Now what was once sold only in East Anglia is available through some of the largest UK supermarket chains.
Growing up with and watching how the business developed, they both appreciated that it was the high quality of the products made at Aspall that differentiated the company.
The company has moved with the times and much like many 'forward thinking' wine makers in Australia, the brothers have used the latest modern production equipment only when a marked improvement in quality can be achieved.
New fermentation vessels have been delivered and installed and are named after members of the family throughout the generations.
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